Description
A vibrant and satisfying salad featuring chilled tortellini, roasted red peppers, and creamy cheese, perfect for busy weeknights.
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 (for dressing)
- 1 tbsp. extra virgin olive oil
- 2 tbsp. balsamic vinegar
- 1 tbsp. red wine vinegar
- 3 tbsp. parmesan cheese
Instructions
- Boil the tortellini according to package directions, then set aside to cool.
- Combine the pepperoni, black olives, mozzarella, cherry tomatoes, and roasted red peppers in a medium-sized bowl.
- Once the tortellini has cooled, gently fold it into the bowl with the other ingredients.
- Whisk together the dressing ingredients in a separate bowl until the mixture emulsifies.
- Pour the dressing over the pasta salad and mix thoroughly, adjusting seasoning as needed.
- Refrigerate for at least one hour to let flavors meld.
- Garnish with fresh basil before serving.
Notes
Allow the flavors to develop by refrigerating for longer. Use high-quality ingredients for best results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 30mg