This Tortellini Pasta Salad is packed with bold Italian flavors, featuring cheese-filled tortellini, savory pepperoni, mozzarella, Parmesan, olives, and marinated artichokes. Tossed in a tangy balsamic dressing, this easy pasta salad is perfect for potlucks, meal prep, or a quick summer side dish
1 ½ lbs refrigerated tortellini
5–7 oz pepperoni slices, chopped
8 oz mozzarella, chopped into ½-inch pieces
4 oz Parmesan, chopped into ½-inch pieces
½ cup green onions, chopped
1 dry pint cherry tomatoes, halved
1 can medium black olives
1 (6-oz) jar marinated artichoke hearts
½ cup deli-sliced pepperoncini
¼ cup balsamic vinegar (white or regular)
⅓ cup + 1 tbsp olive oil
1 tbsp Italian seasoning
2 cloves garlic, smashed
½ tsp salt
¼ tsp black pepper
Cook the Tortellini:
Cook tortellini according to package instructions (boil for 2-3 minutes). Drain and toss with a little olive oil to prevent sticking.
Prepare the Salad:
In a large bowl, combine cooked tortellini, chopped pepperoni, mozzarella, Parmesan, green onions, cherry tomatoes, black olives, artichoke hearts, and pepperoncini.
Make the Dressing:
In a blender, combine balsamic vinegar, olive oil, Italian seasoning, garlic, salt, and pepper. Blend until smooth. (Alternatively, whisk the ingredients together while slowly drizzling in the olive oil for emulsification.)
Toss and Serve:
Drizzle the dressing over the salad and toss to combine.
Serve immediately or refrigerate for a few hours to enhance flavor. Toss again before serving.
This salad can be made ahead and stored in the fridge for up to 3 days.
For added crunch, try adding some roasted nuts or seeds.
Adjust the amount of balsamic vinegar or olive oil depending on your taste preference.
If you don’t like pepperoni, try using salami or another Italian deli meat as a substitute.
Find it online: https://grandmarecipesflash.com/tortellini-pasta-salad/