8oz1/2-3/4" cubes pork roast or cooked pork top loin
8oz1/2-3/4" cubes honey glazed ham
4oz1/2-3/4" cubes salami or chopped sliced salami
6oz1/2-3/4" cubes Swiss cheese
1pintcherry tomatoes halvedhalved, or dice any variety you have on hand
2/3cupchopped Dill pickles
3Tbspchopped pepperoncini + more to taste
1/4of a small red onion thinly sliced
2cupspacked roughly chopped lettuce
2/3cupolive oil or canola oil
Juice and zest of one lime
Juice and zest of one lemon
1tspEACH dried oregano, ground cumin
1/2tspEACH onion powder, salt
1/4tspEACH smoked paprika, pepper
1Tbspapple cider vinegaroptional for tangier dressing
1/4tsp. EACH smoked paprikapepper
1Tbsp apple cider vinegaroptional for tangier dressing
Cook tortellini according to package directions just until al dente- do NOT overcook. Drain, rinse with cold water and add to a large serving bowl.
Meanwhile, combine dressing ingredients in a pint size mason jar. Seal and shake vigorously. Pour half of the dressing over the drained pasta and toss to combine.
Add the remaining salad ingredients to the bowl EXCEPT lettuce and toss until well coated. Chill in the refrigerator at least one hour. When ready to serve, add lettuce and remaining dressing and toss to combine.