Description
This Red Pepper and Parmesan Tortellini Salad is a delightful blend of flavors and textures, perfect for any occasion.
Ingredients
Scale
- 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. of the roasted red pepper oil
- 1 tbsp. extra virgin olive oil
- 2 tbsp. balsamic vinegar
- 1 tbsp. red wine vinegar
- 3 tbsp. parmesan cheese
Instructions
- Cook the tortellini according to package instructions. Drain and let cool.
- In a large bowl, combine the tortellini, mozzarella, mini pepperoni, black olives, cherry tomatoes, and diced roasted red peppers.
- In a small bowl, whisk together the reserved roasted red pepper oil, olive oil, balsamic vinegar, red wine vinegar, and parmesan cheese.
- Pour the dressing over the salad and toss to combine.
- Season with salt and pepper to taste.
- Garnish with fresh basil before serving.
Notes
- This salad can be served cold or at room temperature.
- Feel free to add your favorite vegetables.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and tossing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Red Pepper and Parmesan Tortellini Salad, Tortellini Salad, Italian Salad