Antipasto Pasta Salad Bold pasta salad, sure to be a crowd-pleaser. Serves 8 Ingredients: 14 OZ PARMESAN CHEESE FILLED TORTELLINI PASTA, 7 OZ JAR OF ROASTED RED PEPPERS , drained, 1 T BALSAMIC VINEGAR, 1 T DIJON MUSTARD, 1 CLOVE GARLIC, 1 T RED ONION, 1 OZ FRESH BASIL, 1 C OLIVE OIL, KOSHER SALT and FRESH CRACKED PEPPER, to taste, 16 OZ BLACK OLIVES, drained, 1 PINT CHERRY TOMATOES, halved, 114 OZ ARTICHOKE HEARTS, quartered and drained, 12 OZ SLICED PEPPERONCINI, drained, 8 OZ FRESH MOZZARELLA BALLS, pearl size, drained, 1# SALAMI, cubed, 8 OZ FONTINA CHEESE, cubed. Instructions: Cook the tortellini in salted boiling water, just until al dente. About 8-9 minutes. Drain and cool. In a blender, combine the red peppers, vinegar, mustard, garlic, red onion and basil and process until smooth. With the blender running, stream in the olive oil to create an emulsion. Season to taste with salt and pepper. Combine the cooled tortellini with the remaining ingredients and pour the vinaigrette over the mixture and stir to combine. Cover and refrigerate overnight.