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Roasted Red Pepper and Parmesan Tortellini Salad

A vibrant and delicious salad combining tender tortellini with roasted red peppers, creamy mozzarella, and a zesty dressing.

Ingredients

Scale
  • 1 lb. refrigerated tortellini (any flavor)
  • 8 oz. mozzarella (cubed)
  • 4 oz. mini pepperoni
  • 4 oz. sliced black olives
  • 1/2 pint cherry tomatoes (sliced in half)
  • 2 jarred roasted red peppers packed in oil (diced; reserve the oil for the dressing)
  • Salt and pepper to taste
  • Fresh basil for garnish
  • 3 tbsp. roasted red pepper oil
  • 1 tbsp. extra virgin olive oil
  • 2 tbsp. balsamic vinegar
  • 1 tbsp. red wine vinegar
  • 3 tbsp. parmesan cheese

Instructions

  1. Cook the tortellini: In a large pot, bring salted water to a vigorous boil. Add the tortellini and cook according to package directions until al dente. Drain in a colander and allow to cool completely.
  2. Prepare the salad base: In a medium-sized mixing bowl, combine the mini pepperoni, black olives, cubed mozzarella, halved cherry tomatoes, and diced roasted red peppers.
  3. Combine and fold: Once the tortellini has cooled, add it to the bowl of veggies and meats. Stir gently to ensure even distribution of all ingredients.
  4. Make the dressing: In a separate small bowl, whisk together the reserved roasted red pepper oil, extra virgin olive oil, balsamic vinegar, red wine vinegar, and parmesan cheese. Taste your dressing and adjust by adding more vinegar for tanginess or oil for richness.
  5. Dress the salad: Pour the dressing over the salad and toss gently to coat all ingredients perfectly. Adjust with salt and pepper to bring out the flavors.
  6. Chill and serve: For the best taste, refrigerate for at least one hour, allowing flavors to meld beautifully. Garnish with fresh basil just before serving.

Notes

Make-ahead delight: Can be made a day in advance. Avoid adding fresh basil until ready to serve.

Nutrition

Keywords: tortellini salad, roasted red pepper salad, Italian salad, vegetarian salad, summer salad