A Salad For Everyone

Italian Sub Salad. This salad can be made two ways. A tortellini pasta salad and a variation for keto and low carb recipe seekers. Perfect for parties and lunch ideas.

Ingredients

• 2 Hearts of Romaine, Shredded
• 1/2 lb of Salami, Sliced, Cut into Squares
• 1/2 lb of Provolone, Sliced, Cut into Squares
• 8oz Package of Marinated Mini Fresh Mozzarella Balls
• 1 Cucumber, Sliced Thin
• 1 Red Pepper, Sliced into Strips
• 1 C of Mild Pepper Rings
• 1 White Onion, Sliced into Strips
• 1 T Black Pepper
• 1 T Dried Basil
• 1 C of Parmesan, Cubed
• 1/2 lb Pepperoni, Diced
• 1 20 oz Packaged of Frozen Cheese Tortellini, Prepared According To The Package, Rinsed and Cooled
• 2 T of Olive Oil
• 2 t Salt
• For The Dressing

• 1 C Red Wine Vinegar
• 1/2 C Olive Oil
• 1 T Garlic Powder
• 1 T Dried Basil
• 1 T Brown Sugar (or a natural sweetener)
• 2 t Kosher Salt
• For the Tortellini Salad

Instruction

1. In a large bowl add the marinated fresh mozzarella, 1/2 the red peppers, 1/2 the cucumbers, 1/2 the cheeses and meats, 1/2 the peppers, 1/2 the onion. Toss well to coat in the marinated fresh mozzarella oil.
2. Add 2 t salt, 1 T pepper, 2 T olive oil, 1 T dried basil, toss well to coat.
3. You do not want the pasta to be swimming in a dressing, only a light coating of dressing makes this salad great.
4. Add the cooked and cooled tortellini.
5. Toss well to coat.
6. Top with the mild pepper rings.
7. Let sit covered in the fridge overnight.

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