This tortellini salad recipe features cheese tortellini with pepperoni, mozzarella, olives, and artichoke hearts. Serve with fruit for a nice summertime meal.
Ingredients
- refrigerated cheese tortellini: 1 pack (16 ounce pack)
- marinated artichoke hearts: 1 jar (6.5 ounce jar, chopped)
- ounces mozzarella cheese: 6 piece (diced)
- ounces sliced pepperoni, quartered: 4 piece
- black olives: 1 can (2.25 ounce can, sliced)
- green onions: 2 piece (sliced)
- extra-virgin olive oil: 0.33333 cup
- ½ tablespoons balsamic vinegar: 1 piece
- ½ tablespoons distilled white vinegar: 1 piece
- Italian herb seasoning: 1 tsp (dried)
- salt and black pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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While the tortellini is cooking, make the dressing: Whisk oil, both vinegars, Italian seasoning, salt, and pepper together in a bowl.
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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. Pour dressing over top and toss until well combined. Cover and refrigerate for at least 2 hours before serving.
