Description
A vibrant salad featuring tortellini tossed with roasted red peppers, creamy mozzarella, pepperoni, olives, and a tangy Parmesan dressing.
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 oil)
- Salt and pepper to taste
- Fresh basil for garnish
- 3 tbsp. of reserved roasted red pepper oil
- 1 tbsp. extra virgin olive oil
- 2 tbsp. balsamic vinegar
- 1 tbsp. red wine vinegar
- 3 tbsp. freshly grated Parmesan cheese
Instructions
- Boil the tortellini according to package instructions. Drain and set aside to cool.
- In a medium bowl, combine the pepperoni, black olives, mozzarella, cherry tomatoes, and diced roasted red peppers. Stir gently to mix.
- Add the cooled tortellini to the salad mix and stir well to combine.
- In a separate bowl, whisk together the reserved roasted red pepper oil, extra virgin olive oil, balsamic vinegar, red wine vinegar, and freshly grated Parmesan cheese. Taste and adjust as desired.
- Pour the dressing over the pasta salad mix, gently stirring to coat. Add salt and pepper to taste.
- Cover and refrigerate for at least one hour before serving. Garnish with fresh basil before serving.
Notes
This salad is perfect for meal prep and keeps well in the refrigerator. Add delicate ingredients like basil just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg