Roasted Red Pepper Tortellini Salad
A vibrant tortellini salad featuring roasted red peppers, mozzarella, pepperoni, and olives, tossed in a tangy balsamic dressing and garnished with fresh basil for a refreshing meal.
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.