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Roasted Red Pepper Tortellini Salad

Roasted Red Pepper Tortellini Salad served cold with basil and parmesan

This Roasted Red Pepper Tortellini Salad is a chilled, cheesy pasta salad with roasted peppers, parmesan dressing, tomatoes, olives, and pepperoni.

Ingredients

Scale
  • 1 lb. refrigerated tortellini, any flavor you prefer
  • 8 oz. mozzarella, cut into cubes
  • 4 oz. mini pepperoni
  • 4 oz. sliced black olives
  • 1/2 pint cherry tomatoes, halved
  • 2 jarred roasted red peppers packed in oil, diced, with oil saved
  • Salt and pepper, to taste
  • Fresh basil, for topping
  • 3 tbsp. reserved 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 according to the package directions, then drain it and let it cool.
  2. Place the pepperoni, black olives, mozzarella, tomatoes, and diced roasted peppers in a medium bowl.
  3. Add the cooled tortellini and gently toss until the ingredients are evenly mixed.
  4. In a separate bowl, whisk together the roasted pepper oil, olive oil, balsamic vinegar, red wine vinegar, and parmesan cheese.
  5. Taste the dressing and adjust with a little extra vinegar or oil if you want it sharper or smoother.
  6. Pour the dressing over the tortellini mixture and stir until everything is coated.
  7. Season with salt and pepper to your liking.
  8. Cover and chill for at least 1 hour, or longer for deeper flavor.
  9. Top with fresh basil and serve cold.

Notes

  • For a meatless version, leave out the mini pepperoni.
  • The salad tastes even better after it has chilled for several hours.
  • Add a small drizzle of olive oil before serving if the pasta absorbs too much dressing.

Keywords: Roasted Red Pepper Tortellini Salad, tortellini salad, roasted red pepper pasta salad, parmesan tortellini salad