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Tortellini And Pepperoni Pasta Salad Recipe

Ingredients

How to make it

  • Boil the tortellini according to package instructions. (They should only boil 2-3 minutes. I added salt to the boiling water for more flavor, but it's not necessary.) Drain the tortellini and add to a large bowl. Drizzle with a little olive oil so that they don't stick together.
  • Chop the pepperoni into quarters and add to the bowl.
  • Add the chopped mozzarella, chopped Parmesan, green onions, cherry tomatoes, black olives (halved if you want), artichoke hearts, and pepperoncinis to the bowl.
  • Add the balsamic vinegar, olive oil, Italian seasoning, and garlic cloves to a blender and blend until smooth. Or use could add the ingredients to a bowl and use an immersion blender. Or you could mince the garlic finely and add it to a bowl, add the balsamic vinegar and Italian seasoning, then slowly drizzle the olive oil in while whisking (so that it emulsifies.)
  • Drizzle the dressing over the salad and toss to combine.
  • You can serve this right away, but it's even better if you refrigerate it for a few hours before serving. You can make this 24 hours in advance. Toss again before serving.
  • Recipe Notes
  • *You could also use a 20 ounce package and it would be fine. You might not need to use all the dressing.
  • **You can use white balsamic vinegar if you don't want the tortellini to be dark.

Reviews & Comments 2

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  • hooksc 7 years ago
    We have a specialty Italian store that makes fresh pasta; I'll try the four - cheese tortellini first. Thanks
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  • mommyluvs2cook 7 years ago
    Wow, sounds delicious Shandy!!
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The Cook

shandy Tacoma, WA

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