Roasted Red Pepper and Parmesan Tortellini Salad

Roasted Red Pepper and Parmesan Tortellini Salad

A vibrant and refreshing salad combining tortellini with roasted red peppers, mozzarella, and a zesty dressing, perfect for summer picnics and potlucks.

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Prep Time 20

Cook Time 5

Total Time 25

Servings: 8 servings

Course: Salad, Side Dish

Cuisine: Italian

Calories: 350

Ingredients Method Notes

Ingredients

For the salad

1 lb refrigerated tortellini (any flavor you like)
8 oz mozzarella (cubed)
4 oz mini pepperoni
4 oz sliced black olives
1/2 pint cherry tomatoes (sliced in half)
2 jar roasted red peppers packed in oil (diced, reserve the oil)
Salt and pepper to taste
Fresh basil for garnish

For the dressing

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

Method

Preparation

Start by boiling the tortellini according to package directions. Once cooked, set it aside and allow it to cool.
In a medium-sized bowl, combine the mini pepperoni, black olives, mozzarella, cherry tomatoes, and diced roasted red peppers.
Add the cooled tortellini, then stir well to distribute all the ingredients evenly.

Dressing

In a separate bowl, whisk together all the dressing ingredients. Taste the dressing and adjust with more vinegar or oil as desired, for a tangier flavor, you can add a few extra dashes of red wine vinegar.

Assembly

Pour the dressing over the salad and stir gently to combine everything.
Taste and season with salt and pepper as needed.
Refrigerate the salad for at least one hour to let the flavors meld, but it’ll taste even better if you let it chill longer.
Before serving, garnish with fresh basil. Serve chilled and enjoy.

Notes

This salad is great for meal prep and tastes best after chilling in the fridge for a few hours or overnight, allowing the flavors to meld. If the salad seems dry after storing, simply toss in a splash of the reserved red pepper oil.