Red Pepper and Parmesan Tortellini Salad
This salad features tortellini, mozzarella, pepperoni, olives, and a flavorful dressing.
Equipment
- Pot
- Mixing bowl
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
- ½ pint cherry tomatoes sliced in half
- 2 jar jarred roasted red peppers packed in oil, diced, reserve the oil
For the Dressing
- 3 tbsp. roasted red pepper oil reserved from the peppers
- 1 tbsp. extra virgin olive oil
- 2 tbsp. balsamic vinegar
- 1 tbsp. red wine vinegar
- 3 tbsp. parmesan cheese
Instructions
- Cook the tortellini according to package instructions. Drain and set aside.
- In a large mixing bowl, combine the tortellini, mozzarella, pepperoni, olives, cherry tomatoes, and roasted red peppers.
- In a separate bowl, whisk together the roasted red pepper oil, olive oil, balsamic vinegar, red wine vinegar, and parmesan cheese.
- Pour the dressing over the salad and toss to combine. Season with salt and pepper to taste.
- Garnish with fresh basil before serving.
Notes
This salad can be made ahead of time and stored in the refrigerator.