Description
The most delicious side dish or super easy lunch or dinner, and can be tossed together in just 20 minutes with everyday ingredients. Tender tortellini, beef pepperoni, creamy mozzarella, and plenty of veggies all unite to make the most loved potluck contribution on the block.
Ingredients
Scale
- 18–20 ounces cheese tortellini
- 3/4 cup Italian dressing (homemade or store-bought)
- 1/2 cup beef pepperoni slices (chopped into quarters)
- 8 ounces small mozzarella balls (microbial-rennet)
- 1–2 bell peppers (any color)
- 1 cup cherry or grape tomatoes
- 1–2 Tablespoons grated Parmesan (microbial-rennet)
- 1 Tablespoon fresh parsley (chopped)
Instructions
- Step: Boil a large pot of water and add a generous pinch of salt. Add tortellini and cook just to al dente, according to package directions. Drain, then toss with the dressing. Set aside to cool for 5-10 minutes.
- Step: While pasta is cooling, chop the beef pepperoni and bell peppers, drain any liquid off of the mozzarella, and wash tomatoes, if needed.
- Step: Stir beef pepperoni, mozzarella, peppers, and tomatoes into the tortellini. Sprinkle with Parmesan and parsley just prior to serving.
Notes
Try making your own Italian dressing for extra flavor. Optional additions include chopped pepperoncini peppers, quartered artichoke hearts, pine nuts, or sun-dried tomatoes. For make-ahead: use 1/2 cup dressing initially, then add the remaining 1/4 cup and herbs just before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side
- Method: Boiling
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 serving
- Calories: 368 kcal
- Sugar: 5 g
- Sodium: 640 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.1 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 42 mg
Keywords: italian tortellini pasta salad