Ingredients 20 ounces cheese torteliini 1 tablespoon kosher salt 16 ounces fresh mozzarella balls, ciliegine, drained and cut in half 15 ounces canned artichokes in water, quartered 8 ounces diced salami 4 ounces sliced black olives 24 cherry tomatoes, halved 1 cups sliced Persian cucumbers small red onion, slivered cup slivered basil leaves cup extra virgin olive oil cup red wine vinegar 1 tablespoon Italian seasoning 1 teaspoon kosher salt teaspoon freshly ground black pepper teaspoon red pepper flakes 1 garlic clove, pressed or minced Instructions Cook the tortellini
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