Roasted Red Pepper and Parmesan Tortellini Salad Recipe

Introduction

This Roasted Red Pepper and Parmesan Tortellini Salad is a vibrant, flavorful dish perfect for a light lunch or a side at your next gathering. Combining tender tortellini with savory pepperoni, fresh vegetables, and a tangy dressing, it’s both satisfying and refreshing.

Ingredients

• 1 lb. refrigerated tortellini (any flavor you like)
• 8 oz. mozzarella, cubed
• 4 oz. mini pepperoni
• 4 oz. sliced black olives
• 1/2 pint cherry tomatoes, sliced in half
• 2 jarred roasted red peppers packed in oil, diced (reserve the oil)
• Salt and pepper to taste
• Fresh basil for garnish
• For the dressing:
• 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

1. Step 1: Boil the tortellini according to the package directions. Drain and set aside to cool completely.
2. Step 2: In a medium-sized bowl, combine the mini pepperoni, sliced black olives, cubed mozzarella, halved cherry tomatoes, and diced roasted red peppers. Add the cooled tortellini and stir gently to mix everything evenly.
3. Step 3: In a separate bowl, whisk together the reserved roasted red pepper oil, extra virgin olive oil, balsamic vinegar, red wine vinegar, and parmesan cheese. Taste and adjust the seasoning by adding more vinegar or oil if you prefer it tangier.
4. Step 4: Pour the dressing over the salad and stir well to coat all ingredients. Season with salt and pepper to taste.
5. Step 5: Refrigerate the salad for at least one hour to allow flavors to meld. It tastes even better after chilling longer.
6. Step 6: Before serving, garnish with fresh basil leaves. Serve cold and enjoy!

Tips & Variations

• Use your favorite tortellini flavor, such as cheese or spinach, to vary the base of the salad.
• For a vegetarian version, omit the pepperoni and add extra vegetables like cucumbers or artichoke hearts.
• Adding a splash of lemon juice to the dressing can brighten the flavors even more.
• Allowing the salad to marinate overnight enhances the taste.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. This salad is best enjoyed chilled but can be served at room temperature if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried tortellini instead of refrigerated?

Yes, you can use dried tortellini. Just cook it according to the package instructions and be sure to cool it completely before combining with other ingredients.

How long can I keep the salad before it goes bad?

For best quality and safety, keep the salad refrigerated and consume within 3 days. Beyond that, the flavors and texture may start to degrade.

Roasted Red Pepper and Parmesan Tortellini Salad Recipe

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★★★★★

4.5 from 142 reviews

This refreshing Roasted Red Pepper and Parmesan Tortellini Salad is a delightful mix of tender tortellini, cubed mozzarella, mini pepperoni, black olives, cherry tomatoes, and flavorful roasted red peppers tossed in a tangy balsamic and red wine vinegar dressing. Perfect chilled, it makes a vibrant and savory dish ideal for summer gatherings, potlucks, or a light meal.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Boiling
• Cuisine: Italian-American
• Diet: Halal

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 lb. refrigerated tortellini (any flavor)
• 8 oz. mozzarella, cubed
• 4 oz. mini pepperoni
• 4 oz. sliced black olives
• 1/2 pint cherry tomatoes, sliced in half
• 2 jarred roasted red peppers packed in oil, diced (reserve the oil)
• Salt and pepper to taste
• Fresh basil for garnish

Dressing Ingredients

• 3 tbsp. roasted red pepper oil (reserved from the jarred peppers)
• 1 tbsp. extra virgin olive oil
• 2 tbsp. balsamic vinegar
• 1 tbsp. red wine vinegar
• 3 tbsp. parmesan cheese

Instructions

1. Cook the Pasta: Boil the tortellini according to the package directions until al dente. Drain and set aside to cool completely.
2. Combine Salad Ingredients: In a medium-sized bowl, mix together the mini pepperoni, sliced black olives, cubed mozzarella, halved cherry tomatoes, and diced roasted red peppers. Add the cooled tortellini and stir gently to combine all ingredients evenly.
3. Prepare the Dressing: In a separate bowl, whisk together the reserved roasted red pepper oil, extra virgin olive oil, balsamic vinegar, red wine vinegar, and parmesan cheese. Taste the dressing and adjust vinegar or oil to your preference for a tangier flavor.
4. Toss Salad with Dressing: Pour the dressing over the salad and stir well to coat all ingredients. Season with salt and pepper to taste.
5. Chill the Salad: Refrigerate the salad for at least one hour to allow flavors to meld. For best results, chill longer.
6. Garnish and Serve: Just before serving, garnish the salad with fresh basil leaves. Serve cold and enjoy your vibrant, flavorful tortellini salad.

Notes

• The tortellini choice is versatile; cheese or spinach-filled tortellini work especially well.
• For a vegetarian version, omit the pepperoni and consider adding roasted artichokes or sun-dried tomatoes.
• Make sure to reserve the oil from the jarred roasted red peppers as it adds great flavor to the dressing.
• This salad improves in flavor when chilled overnight.
• Adjust vinegar quantities based on your preferred level of tanginess.
• Serve as a side dish or a light main course.

Keywords: tortellini salad, roasted red pepper salad, parmesan tortellini, summer pasta salad, Italian salad, easy pasta salad, cold salad recipe