⅓cupjulienned sun-dried tomatoes(packed in oil, drained)
½cupchopped Pecorino cheese(about 2 ounces)
½cupchopped Parmesan cheese(about 2 ounces)
¼cupsliced pickled jalapenos
Dressing
3tablespoonsred wine vinegar
2tablespoonsolive oil(or grapeseed oil, Note 1)
Instructions
Cook the tortellini according to package directions. Drain, rinse and set aside. In a small bowl, whisk together the vinegar and oil. Set aside.
While the pasta cooks, slice the meats, olives, sun-dried tomatoes. Break the cheese into bite-sized shards.
In a large mixing bowl, add all of the salad ingredients. Pour the dressing over the top and gently fold to coat all of the ingredients with the dressing.
Serve immediately. Keep refrigerated in an airtight container.
Notes
Alternatively, use the oil that the sun-dried tomatoes are packed in.
If storing in the refrigerator, toss with extra dressing before serving. The pasta will absorb the dressing as it sits.