Refrigerator Antipasto Salad

I love refrigerator salads because you put in the work ahead of time, and reap the benefits for days. I love that this salad tastes better as the flavors marry. The trick to the staying power here is using chopped cabbage in place of lettuce! The cabbage gets tender, but still has a nice crunch. It’s just perfect.

 
INGREDIENTS
 
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1 head cabbage, cored and chopped
1 cup Anthonino’s Greek Dressing
Salume Beddu of choice, chopped
Tortellini, cooked and cooled
 
Other ingredients
 
1 can sliced black olives
Jarred Pepperonchini, chopped
1 can Artichoke hearts, drained and chopped
Jarred Roasted red peppers, chopped
Pepperoni, chopped
1 1/2 cups grated Parmesan
 
METHOD
 
Core and chop cabbage. Place in a large bowl and add dressing. Stir to combine. Boil water for the tortellini and cook according to package instructions. Drain and rinse under cold water. Chop salami, pepperonchini, roasted red peppers, pepperoni, and artichoke hearts. Drain olives. Add all ingredients to the cabbage and combine. Refrigerate for at least one hour, but overnight is preferred.
 
I usually make my own dressing, but this is really good stuff! It says Greek, but honestly it will work beautifully in this dish. Feel free to add any other ingredients you like. This will be in heavy rotation in my house!

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