Description
A chilled salad featuring pillowy tortellini, smoky roasted red peppers, and a tangy Parmesan-balsamic dressing, perfect for potlucks and meal prep.
Ingredients
- 1 lb refrigerated tortellini (any flavor)
- 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
- 3 tbsp roasted red pepper oil (from the jar)
- 1 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp red wine vinegar
- 3 tbsp Parmesan cheese
Instructions
- Boil the tortellini according to the package directions until just tender. Drain well.
- Cool the pasta by spreading it on a sheet pan or tossing in a large bowl to let it reach room temperature.
- Build the salad by adding pepperoni, olives, mozzarella, cherry tomatoes, and diced roasted red peppers to a bowl. Add the cooled tortellini and stir gently.
- Make the dressing by whisking together the reserved roasted red pepper oil, olive oil, balsamic vinegar, red wine vinegar, and Parmesan in a separate bowl. Adjust with additional vinegar if desired.
- Dress the salad by pouring the dressing over the tortellini mixture and tossing until evenly coated. Season with salt and pepper to taste.
- Chill the salad by covering and refrigerating for at least 1 hour, though longer is better.
- Garnish and serve by stirring again and adding fresh basil right before serving.
Notes
Great as a make-ahead dish and ideal for potlucks. To refresh leftovers, add a splash of olive oil or vinegar before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Italian