Description
A vibrant and flavorful tortellini salad with roasted red peppers, mozzarella, and mini pepperoni, perfect for gatherings and warm days.
Ingredients
Scale
- 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 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: Start by boiling water in a large pot. Add the tortellini and cook according to package directions until it’s al dente. Drain in a colander and rinse under cold water. Set aside to cool.
- Mix the ingredients: In a large mixing bowl, combine the mini pepperoni, sliced black olives, cubed mozzarella, halved cherry tomatoes, and diced roasted red peppers.
- Combine with tortellini: Once the tortellini has cooled, gently add it to the bowl. Stir everything together, ensuring the ingredients are well distributed.
- Prepare the 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. Taste and adjust according to your preference.
- Dress the salad: Pour the freshly made dressing over the salad and toss gently to coat every ingredient. Adjust seasoning with salt and pepper.
- Chill: Cover and refrigerate for at least one hour before serving to enhance the flavors.
- Serve: Garnish with fresh basil leaves just before serving. Enjoy it chilled.
Notes
This salad can be made ahead and stored in the fridge for up to 3 days, and it’s perfect for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg