Antipasto-style three cheese tortellini

Chop the salami, pickled peppers, olives, herbs and cheese to about bite size; cucumbers, tomatoes, legumes or artichokes are optional additions.

Drizzle with a good amount of olive oil and toss; no further salt or acid, as the salami, cheese, capers and olives carry enough.

Bring a pot at least four to five times bigger than the amount of pasta to a rolling boil before adding the tortellini; stir very gently and drain gently.

Transfer the tortellini straight from the water into the antipasto with a slotted spoon or strainer and toss or gently fold until coated. Keeps refrigerated for a cold lunch the next day.