Description
A scrumptious and tangy cold pasta salad featuring cheese tortellini, mozzarella, and a zesty roasted red pepper and Parmesan dressing.
Ingredients
Scale
- 1 lb. refrigerated tortellini
- 8 oz. mozzarella, cubed
- 4 oz. beef 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. roasted red pepper oil
- 1 tbsp. extra virgin olive oil
- 2 tbsp. balsamic vinegar
- 1 tbsp. red wine vinegar
- 3 tbsp. parmesan cheese
Instructions
- Boil: Boil pasta according to directions. Set aside and allow to cool.
- Mix: In a medium sized bowl, add beef pepperoni, black olives, cheese, tomatoes and red peppers. Add cooled pasta and stir well to distribute.
- Whisk: In a separate bowl, add all dressing ingredients. Whisk together and then taste. Add more vinegar or oil as desired.
- Dress: Add dressing to the salad and then stir. Taste and then add salt and pepper to taste.
- Chill: Refrigerate for at least one hour, but it is better the longer you allow it to chill.
- Serve: Garnish with basil and then serve cold and enjoy!
Notes
For a tangier flavor, add a few extra dashes of red wine vinegar to the dressing.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 480 kcal
- Sugar: 7 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 65 mg
Keywords: tortellini pasta salad, cold pasta salad, roasted red pepper, parmesan, summer side dish, picnic recipes