Prep Time::20 mins
Cook Time::3 mins
Chill Time:: 1 hr
Total Time:: 1 hr 23 mins
Servings::6 main dish servings
Ingredients
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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.