Description
A vibrant and flavorful salad featuring cheese-filled tortellini, roasted red peppers, and a tangy dressing, perfect for any occasion.
Ingredients
Scale
- 1 lb. refrigerated tortellini
- 8 oz. mozzarella, cubed
- 4 oz. mini pepperoni
- 4 oz. sliced black olives
- 1/2 pint cherry tomatoes, sliced in half
- 2 jarred roasted red peppers packed in oil, diced (reserve the oil)
- Salt and pepper to taste
- Fresh basil for garnish
- 3 tbsp. of the roasted red pepper oil
- 1 tbsp. extra virgin olive oil
- 2 tbsp. balsamic vinegar
- 1 tbsp. red wine vinegar
- 3 tbsp. parmesan cheese
Instructions
- Cook the tortellini: Bring a large pot of salted water to a rolling boil. Add tortellini and cook according to package directions, usually around 3–5 minutes.
- Prepare the dressing: In a small bowl, whisk together the reserved roasted red pepper oil, olive oil, balsamic vinegar, red wine vinegar, and parmesan cheese.
- Chop the veggies: Dice the roasted red peppers, cube the mozzarella, halve the cherry tomatoes, and slice the olives.
- Mix it all together: In a large mixing bowl, combine the cooked tortellini, mozzarella, mini pepperoni, olives, cherry tomatoes, and roasted red peppers. Gently fold them.
- Dress it up: Drizzle the dressing over the salad and toss gently. Taste and adjust seasoning with salt and pepper.
- Chill (optional): Let the salad chill in the fridge for about 30 minutes before serving.
Notes
Great for summer picnics or potlucks, this salad can be prepared ahead of time and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: tortellini salad, roasted red pepper salad, Italian salad