Description
A vibrant and flavorful salad featuring tortellini, roasted red peppers, mozzarella, and a tangy dressing.
Ingredients
Scale
- 1 lb. refrigerated tortellini (any flavor)
- 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 boil. Carefully toss in your tortellini, allowing them to cook per the package instructions (usually about 3-5 minutes). Drain and set aside to cool slightly.
- Prepare the Mix-Ins: In a large mixing bowl, add the cubed mozzarella, mini pepperoni, sliced black olives, halved cherry tomatoes, and diced roasted red peppers. Mix well.
- Whip Up the Dressing: In a separate bowl, whisk together the reserved roasted red pepper oil, extra virgin olive oil, balsamic vinegar, red wine vinegar, and parmesan cheese until well combined.
- Combine Everything: Pour the cooked tortellini into the mixing bowl with the chopped ingredients. Drizzle the dressing on top and gently toss everything together. Season with salt and pepper to taste.
- Plate It Up: Serve the tortellini salad in a bowl or on a platter, topped with fresh basil and an extra drizzle of balsamic if desired.
Notes
Tastes even better when made ahead of time. Store in the fridge to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg
Keywords: tortellini salad, roasted red pepper, pasta salad, Italian salad, summer recipe