Roasted Red Pepper and Parmesan Tortellini Salad
A vibrant and easy-to-make pasta salad featuring tortellini, fresh vegetables, and a zesty dressing, perfect for summer gatherings.
Ingredients
Main ingredients
- 1 lb. refrigerated tortellini (your choice of flavor) Feel free to swap in your favorite tortellini flavors.
- 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 Add just before serving.
Dressing ingredients
- 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
Preparation
- Boil the pasta according to the package directions. Once cooked, set it aside to cool.
- In a medium-sized bowl, mix together the mini pepperoni, black olives, mozzarella, cherry tomatoes, and diced roasted red peppers.
- Add the cooled pasta to the bowl and stir well to combine all the ingredients.
Dressing
- In a separate bowl, whisk together the reserved roasted red pepper oil, extra virgin olive oil, balsamic vinegar, red wine vinegar, and parmesan cheese. Adjust the dressing's tanginess by adding more vinegar if desired.
- Pour the dressing over the salad and mix thoroughly. Taste to check for salt and pepper, adding as needed.
Chilling
- Refrigerate for at least one hour to allow flavors to meld.
- Garnish with fresh basil before serving. Enjoy it chilled!
Notes
For the best flavor, allow the salad to chill longer than one hour, ideally overnight. This enhances the dressing’s flavor. If desired, add crushed red pepper flakes or fresh jalapeños for extra heat. Store in an airtight container; lasts for 3-5 days.