Description
Roasted Red Pepper and Parmesan Tortellini Salad is a delightful blend of flavors and textures that will elevate any meal. This vibrant dish combines the creamy goodness of mozzarella and Parmesan with the smoky sweetness of roasted red peppers, creating a salad that is both refreshing and satisfying. Perfect for picnics, potlucks, or weeknight dinners, it comes together quickly and is easily customizable to suit your tastes. Chill it for enhanced flavor, making it a perfect make-ahead option. Whether served as a main course or a side, this colorful pasta salad is sure to impress!
Ingredients
Scale
- 1 lb refrigerated tortellini (your choice of flavor)
- 8 oz mozzarella cheese (cubed)
- 4 oz mini pepperoni
- 4 oz sliced black olives
- 1/2 pint cherry tomatoes (halved)
- 2 jarred roasted red peppers (diced)
- Fresh basil for garnish
- 3 tbsp of the roasted red pepper oil
- 1 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp red wine vinegar
- 3 tbsp parmesan cheese
Instructions
- Boil the tortellini according to package directions until al dente. Drain and let cool.
- In a medium bowl, combine mini pepperoni, olives, mozzarella, tomatoes, and roasted red peppers.
- Once cooled, add the tortellini to the bowl and mix gently.
- In another bowl, whisk together the dressing ingredients: roasted red pepper oil, olive oil, balsamic vinegar, red wine vinegar, and Parmesan. Adjust seasoning as desired.
- Pour the dressing over the salad mixture and stir gently until well coated.
- Chill in the refrigerator for at least one hour before serving. Garnish with fresh basil.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No cooking required after boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approx. 200g)
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 28mg