Antipasto Tortellini Salad

Every Italian-American family has a version of this salad, and they all trace back to the same impulse: take the best things from the antipasto platter and make them portable. What started as an improvisation at church suppers and union picnics has become a legitimate classic. I've seen this dish unite strangers at potlucks and prompt recipe requests before the first serving spoon hits the table.

The genius lives in the architecture. Tortellini provides the starchy foundation, their little cheese-filled pockets acting as flavor sponges. The cured meats bring salt and fat. The vegetables contribute brightness and texture. And the vinaigrette ties everything together while preventing the pasta from turning into a gummy mass.

Don't skimp on the marinating time. This is one of those rare dishes that actually improves after sitting in the refrigerator. The vinaigrette softens the salami's edges, the artichokes release their briny liquor, and the tortellini absorb just enough dressing to become deeply seasoned without losing their pleasant chew. Make it the night before your gathering. You'll thank yourself when you can simply pull it from the refrigerator while everyone else is still chopping.