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Roasted Red Pepper and Parmesan Tortellini Salad

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Ingredients

Scale
  • For the salad:
  • 1 lb. refridgerated tortellini (any flavor you like)
  • 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
  • For the dressing:
  • 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

  1. Boil pasta according to directions. Set aside and allow to cool.
  2. In a medium sized bowl, add pepperoni, black olives, cheese, tomatoes and red peppers. Add cooled pasta and stir well to distribute.
  3. In a separate bowl, add all dressing ingredients. Whisk together and then taste. Add more vinegar or oil as desired. We like ours tangy, so I usually add a few more dashes of red wine vinegar.
  4. Add dressing to the salad and then stir. Taste and then add salt and pepper to taste.
  5. Refrigerate for at least one hour, but it is better the longer you allow it to chill.
  6. Garnish with basil and then serve cold and enjoy!

Find it online: https://www.rapidrecipes.blog/cold-tortellini-pasta-salad/