Prep Time::20 mins
Cook Time::10 mins
Additional Time:: 1 hr
Total Time:: 1 hr 30 mins
Servings::8
Ingredients
Tortellini Salad:
1 (16 ounce) package refrigerated cheese tortellini
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
6 ounces mozzarella cheese, diced
4 ounces sliced pepperoni, quartered
1 (2.25 ounce) can sliced black olives
2 green onions, sliced
Dressing:
⅓ cup extra-virgin olive oil
1 ½ tablespoons balsamic vinegar
1 ½ tablespoons distilled white vinegar
1 teaspoon dried Italian herb seasoning
salt and black pepper to taste
Directions
Start the salad: 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.
While the tortellini is cooking, make the dressing: Whisk oil, both vinegars, Italian seasoning, salt, and pepper together in a bowl.
Finish the salad: Drain tortellini, then rinse with cold water and drain again. Transfer to a large bowl and add artichoke hearts, mozzarella, pepperoni, olives, and green onions. Pour dressing over top and toss until well combined. Cover and refrigerate for at least 1 hour before serving.