Italian Tortellini Salad Recipe

Prep Time::20 mins

Cook Time::3 mins

Chill Time:: 1 hr

Total Time:: 1 hr 23 mins

Servings::6 main dish servings

Ingredients

Oops! Something went wrong. Our team is working on it.

Original recipe (1X) yields 6 main dish servings servings

20 ounces refrigerated cheese tortellini

1 1/2 cups halved cherry tomatoes

3/4 cup halved small fresh mozzarella balls

1 English cucumber, halved and sliced

3/4 cup diced red or yellow bell pepper

1 (5 ounce) package mini pepperoni

1/2 cup roughly chopped banana pepper rings

1/2 cup diced red onion

1/2 cup sliced black olives

2 tablespoons minced Italian parsley

salt and freshly ground black pepper to taste

1 cup light Italian salad dressing (store bought or homemade)

1/3 cup grated Parmesan cheese

Directions

Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Be sure not to overcook, as they’ll start to unfold. Drain well, cool to room temperature, and transfer to a large bowl.

Combine tomatoes, mozzarella balls, cucumber, bell peppers, pepperoni, banana peppers, red onion, black olives, parsley, salt, and pepper in a separate bowl, and add to the tortellini.

Drizzle Italian dressing over salad, lightly tossing all ingredients until well coated. Refrigerate for at least 1 hour before serving.

Stir again right before serving, garnish with grated Parmesan, and serve chilled. Store leftovers in the fridge in an air-tight container.

Cook’s Note

This tortellini salad keeps well for up to 5 days in the refrigerator.

By skill

Leave a Reply

Your email address will not be published. Required fields are marked *