2 16oz bags frozen Tri-Color Tortellini
1 pint Cherry Tomatoes, halved
1 14oz can quartered Artichoke Hearts
1 Cucumber, cubed
2 cups Spinach, chopped
1 6.5oz can sliced Black Olives
12 slices Pepperoni, quartered
12 slices Genoa Salami, quartered
1 8oz container Mozzarella Pearls
⅓ cup SOOC Serrano Honey Vinegar
½ cup SOOC Melgarejo Picual Olive Oil
1 Tbsp SOOC Roasted Garlic Seasoning
¼ tsp SOOC French Garden Sea Salt
Cook the tortellini according to package instructions. Drain and let cool at room temperature for at least 20 minutes in a large bowl.
Add the rest of the salad ingredients in with the cooked tortellini.
Make the dressing by whisking the ingredients together in a small mixing bowl. Immediately pour the dressing over the salad and toss to coat. For best results, cover and refrigerate for 2 hours to let the flavors blend together.
**Freshen up leftovers by adding just a drizzle more of Serrano Honey Vinegar.