Italian Tortellini Pasta Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 Recipe Italian Dressing
02 -
20 oz refrigerated cheese tortellini
03 -
1 cucumber, peeled, sliced and quartered
04 -
1 pint cherry tomatoes, halved
05 -
6 oz can black olives, drained and halved
06 -
1 orange bell pepper, chopped
07 -
2 tablespoons chopped pepperoncini
08 -
8 oz fresh mozzarella balls, quartered
09 -
8 oz sliced salami, chopped
→ Optional Add-Ins
10 -
Feta cheese
11 -
Parmesan cheese
12 -
Parsley
# Instructions:
01 -
Follow directions to prepare Italian Dressing. Refrigerate until needed and shake or whisk before use.
02 -
Cook tortellini in salted water following the package directions. Rinse with cold water, drain, and transfer to a large serving bowl. Toss the warm pasta with half the prepared dressing.
03 -
Add cucumber, cherry tomatoes, black olives, bell pepper, pepperoncini, mozzarella, and salami to the tortellini and combine gently.
04 -
If serving within the hour, toss with the remaining dressing. For best flavors, refrigerate for at least 30 minutes before serving. If serving later, mix the salad ingredients without adding the remaining dressing. Cover and refrigerate, tossing with the remaining dressing just before serving.
# Notes:
01 -
Refrigerating the salad allows the flavors to meld and enhances the final taste.
02 -
Fresh mozzarella balls can be substituted with mozzarella logs sliced into cubes.