Italian Tortellini Pasta Salad
The most delicious side dish or super easy lunch or dinner, and can be tossed together in just 20 minutes with everyday ingredients. Tender tortellini, pepperoni, creamy mozzarella, and plenty of veggies all unite to make the most loved potluck contribution on the block.
Ingredients
- 18-20 ounces cheese tortellini
- 3/4 cup Italian dressing homemade or store-bought
- 1/2 cup pepperoni slices chopped into quarters
- 8 ounces small mozzarella balls
- 1-2 bell peppers any color
- 1 cup cherry or grape tomatoes
- 1-2 Tablespoons grated Parmesan
- 1 Tablespoon fresh parsley chopped
Instructions
- Boil a large pot of water and add a generous pinch of salt. Add tortellini and cook just to al dente, according to package directions. Drain, then toss with the dressing. Set aside to cool for 5-10 minutes.18-20 ounces cheese tortellini, 3/4 cup Italian dressing
- While pasta is cooling, chop the pepperoni and bell peppers, drain any liquid off of the mozzarella, and wash tomatoes, if needed.1/2 cup pepperoni slices, 8 ounces small mozzarella balls, 1-2 bell peppers, 1 cup cherry or grape tomatoes
- Stir pepperoni, mozzarella, peppers, and tomatoes into the tortellini. Sprinkle with Parmesan and parsley just prior to serving. Enjoy!1-2 Tablespoons grated Parmesan, 1 Tablespoon fresh parsley
Last step!Please leave a review and rating letting us know how you liked the recipe. This helps my small business thrive and continue providing free recipes and high-quality content for you.
Notes
- Dressing: Try making your own Italian dressing if you never have! You'll be amazed how easy and delicious it is, and then you can keep the extra around for dressing up easy salads over the next couple weeks.
- Optional Additions: chopped pepperoncini peppers, quartered artichoke hearts, pine nuts, sun-dried tomatoes. Really just take a look at your fridge/pantry and go wild.
- Make Ahead: If you're intentionally making this in advance for a gathering, toss everything together, except use just 1/2 cup of dressing and leave off the Parmesan and fresh herbs. Add the remaining 1/4 cup dressing and sprinkle with Parmesan and herbs just prior to serving.
- Storage: If you're using leftovers over the course of the week, simply store everything together, tightly covered, in the refrigerator. It keeps well for 4-5 days.
Nutrition Estimate
Calories: 368 kcal, Carbohydrates: 32 g, Protein: 17 g, Fat: 20 g, Saturated Fat: 6 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 3 g, Trans Fat: 0.1 g, Cholesterol: 42 mg, Sodium: 640 mg, Potassium: 113 mg, Fiber: 3 g, Sugar: 5 g, Vitamin A: 612 IU, Vitamin C: 24 mg, Calcium: 207 mg, Iron: 2 mg