Roasted Red Pepper and Parmesan Tortellini Salad
A vibrant, flavorful salad perfect for picnics, potlucks, or weeknight dinners, featuring tortellini, roasted red peppers, and a tangy dressing.
Ingredients
Main Ingredients
- 1 lb refrigerated tortellini (your choice of flavor)
- 8 oz mozzarella (cubed)
- 4 oz mini pepperoni
- 4 oz sliced black olives
- 1/2 pint cherry tomatoes (sliced in half)
- 2 jar jarred roasted red peppers packed in oil (diced, reserve the oil)
- Salt and pepper to taste
- Fresh basil for garnish
Dressing
- 3 tbsp roasted red pepper oil
- 1 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp red wine vinegar
- 3 tbsp parmesan cheese
Instructions
Preparation
- Boil the tortellini according to the package directions. Once cooked, set it aside and allow it to cool.
- In a medium-sized bowl, combine the mini pepperoni, black olives, cubed mozzarella, halved cherry tomatoes, and diced roasted red peppers.
- Add the cooled tortellini to this mixture, stirring well to combine all the ingredients.
- In a separate bowl, whisk together all the dressing ingredients. Taste it and adjust to your preference; adding a bit more vinegar will give it a tangier punch.
- Pour the dressing over the pasta salad and mix well. Finally, add salt and pepper to taste.
- Refrigerate the salad for at least one hour, though it improves with time.
- When ready to serve, garnish with fresh basil and relish in the delightful flavors!
Notes
For an extra burst of flavor, consider roasting your own red peppers instead of using jarred ones. Serve it cold, making it perfect for hot summer days. This salad can be stored in the refrigerator for up to three days.