Discover the vibrant flavors of this Roasted Red Pepper and Parmesan Tortellini Salad, a perfect marriage of creamy tortellini, tangy roasted peppers, and savory pepperoni. This salad brings a burst of Mediterranean-inspired tastes ideal for warm weather gatherings or a refreshing lunch option.
With its colorful medley of fresh cherry tomatoes, black olives, and cubes of mozzarella, this dish balances textures beautifully while the tangy, cheesy dressing ties every ingredient together for a truly delicious experience.
- Quick to prepare with refrigerated tortellini for convenience and flavor variety.
- Bold, tangy dressing made from oil-packed roasted red peppers and vinegars that enhances every bite.
- Perfect served chilled, making it an excellent make-ahead dish for picnics and potlucks.
Ingredients
- Refrigerated tortellini: One pound of your preferred flavor provides a tender pasta base full of cheesy or meat-filled goodness.
- Mozzarella cubes: Eight ounces of fresh mozzarella cut into cubes to add a gentle creaminess and mild flavor.
- Mini pepperoni: Four ounces of bite-sized pepperoni bring a spicy, smoky element for a balanced taste.
- Sliced black olives: Four ounces of briny sliced black olives contribute a salty richness to contrast the sweetness.
- Cherry tomatoes: Half a pint halved to deliver juicy bursts of freshness and subtle acidity.
- Jarred roasted red peppers: Two jars packed in oil, diced with their oil reserved to contribute a smoky-sweet base for the dressing.
- Salt and pepper: To season the salad perfectly, enhancing all flavors according to preference.
- Fresh basil: Used as a garnish to add herbaceous fragrance and a pop of color.
- Roasted red pepper oil: Three tablespoons of the oil from the roasted peppers for an infused, flavorful dressing base.
- Extra virgin olive oil: One tablespoon for smoothness and healthy fat in the dressing.
- Balsamic vinegar: Two tablespoons bring sweet acidity to balance richness in the dressing.
- Red wine vinegar: One tablespoon plus additional dashes after tasting adds tangy, sharp brightness.
- Parmesan cheese: Three tablespoons of finely grated cheese in the dressing lend umami depth and texture.
Instructions
- Cook and cool the tortellini
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Boil the refrigerated tortellini according to the package directions until al dente. Drain and set aside to cool, which prevents it from becoming mushy and allows the flavors to absorb better.
- Combine salad ingredients
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In a medium bowl, add mini pepperoni, sliced black olives, mozzarella cubes, halved cherry tomatoes, and diced roasted red peppers. Stir in the cooled tortellini gently to evenly distribute all flavorful ingredients without breaking the pasta.
- Prepare the dressing
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In a separate bowl, whisk together the reserved roasted red pepper oil, extra virgin olive oil, balsamic vinegar, red wine vinegar, and freshly grated Parmesan. Adjust with extra vinegar or oil to achieve your preferred tangy balance, enhancing the salad’s vibrant profile.
- Dress the salad and season
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Pour the dressing over the tortellini mixture and toss thoroughly to coat every piece. Taste and season with salt and pepper as needed to elevate the flavors just right.
- Chill before serving
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Refrigerate the salad for at least one hour to let all ingredients meld perfectly. The flavors deepen with time, making it an ideal make-ahead dish for busy days or entertaining guests.
- Garnish and serve cold
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Just before serving, garnish with hand-torn fresh basil leaves for a fragrant finish. Serve chilled to enjoy the bright, fresh, and savory flavors at their best.
- Using the oil from the jarred roasted red peppers enriches the dressing with smoked sweetness and prevents waste.
- You can vary the tortellini flavor from cheese to spinach or mushroom for different texture nuances.
- Allowing the salad to chill enhances flavor fusion but avoid chilling for longer than 24 hours to maintain fresh tomato texture.
Storage Tips
Store the salad in an airtight container in the refrigerator for up to two days. Keep garnished basil separate until serving to preserve its freshness and vibrant color.
Serving Suggestions
This tortellini salad pairs wonderfully with grilled chicken or crusty bread for a complete lunch or light dinner. It also makes a tasty side dish alongside barbecue or Italian main dishes.
- For best results, use high-quality jarred roasted red peppers packed in oil with little additives.
- Whisk the dressing thoroughly to emulsify the oils and vinegar, ensuring a smooth, cohesive coating.
- Add a splash of fresh lemon juice for an extra citrus lift if desired.
FAQs
- Can I use frozen tortellini instead of refrigerated?
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Yes, but be sure to thaw and cook according to package instructions. Refrigerated tortellini tends to hold texture better in cold salads.
- Can this salad be made vegan?
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To make vegan, substitute the cheese with vegan mozzarella and Parmesan alternatives and use plant-based tortellini.
- How long can I store tortellini salad?
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Keep refrigerated for up to 2 days. After that, the tomatoes and basil may lose freshness and the pasta can become soggy.
- Can I add other vegetables?
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Absolutely! You can include cucumbers, bell peppers, or artichoke hearts for additional flavor and crunch.
- Is this salad served hot or cold?
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This salad is best served cold or at room temperature to showcase the refreshing ingredients.
- What type of vinegar works best in the dressing?
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A combination of balsamic and red wine vinegar balances sweetness and tang, but you can adjust ratios to your taste preferences.
- Can I prepare this salad ahead of time?
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Yes, it improves when chilled for at least an hour, making it perfect for meal prep or entertaining.
Roasted Red Pepper Tortellini Salad
Equipment
- 1 pot for boiling tortellini
- 1 medium bowl for mixing salad ingredients
- 1 small bowl for whisking dressing
Ingredients
- 1 lb refrigerated tortellini any flavor
- 8 oz mozzarella cubed
- 4 oz mini pepperoni
- 4 oz sliced black olives
- 1/2 pint cherry tomatoes halved
- 2 jars roasted red peppers packed in oil diced (reserve oil)
- Salt and pepper to taste
- Fresh basil for garnish
- 3 tbsp roasted red pepper oil reserved
- 1 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp red wine vinegar
- 3 tbsp parmesan cheese
Instructions
- Boil tortellini according to package directions, then drain and set aside to cool.
- In a medium bowl, combine pepperoni, black olives, mozzarella, cherry tomatoes, and diced roasted red peppers.
- Add cooled tortellini to the bowl and stir gently to mix evenly.
- In a small bowl, whisk together the reserved roasted red pepper oil, olive oil, balsamic vinegar, red wine vinegar, and parmesan cheese.
- Taste the dressing and adjust vinegar or oil as desired for tanginess.
- Pour the dressing over the salad and toss well to coat all ingredients.
- Season the salad with salt and pepper to taste.
- Refrigerate the salad for at least one hour to develop flavors; longer chilling is preferred.
- Garnish with fresh basil before serving. Serve cold and enjoy.
Notes
- Use any tortellini flavor to customize this salad.
- Adjust vinegar amounts to suit your taste preference.
- Can be prepared a day ahead for enhanced flavor.
- Store leftovers in an airtight container, refrigerated up to 3 days.
