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Tortellini Salad

Tortellini Salad

This tortellini salad is made with cheese tortellini with pepperoni, mozzarella, olives, and artichoke hearts. Great for picnics or a nice summertime meal.

Calories
130
Carbohydrates
33g
Protein
25g
Potassium
642mg
Fiber
5g
Sugar
6g

Ingredients

Tortellini Salad:

  • 1 (16 ounce) package refrigerated cheese tortellini

  • 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped

  • 6 ounces mozzarella cheese, diced

  • 4 ounces sliced pepperoni, quartered

  • 1 (2.25 ounce) can sliced black olives

  • 2 green onions, sliced

Dressing:

  • ⅓ cup extra-virgin olive oil

  • 1 ½ tablespoons balsamic vinegar

  • 1 ½ tablespoons distilled white vinegar

  • 1 teaspoon dried Italian herb seasoning

  • salt and black pepper to taste

Direction

  1. Gather all ingredients.

  2. Start the salad: Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes.

  3. While the tortellini is cooking, make the dressing: Whisk oil, both vinegars, Italian seasoning, salt, and pepper together in a bowl.

  4. Finish the salad: Drain tortellini, then rinse with cold water and drain again. Transfer to a large bowl and add artichoke hearts, mozzarella, pepperoni, olives, and green onions.

  5. Pour dressing over top and toss until well combined. Cover and refrigerate for at least 1 hour before serving.

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