Roasted Red Pepper and Parmesan Tortellini Salad Recipe
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.
- 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
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
- Cook the Pasta: Boil the tortellini according to the package directions until al dente. Drain and set aside to cool completely.
- 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.
- 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.
- Toss Salad with Dressing: Pour the dressing over the salad and stir well to coat all ingredients. Season with salt and pepper to taste.
- Chill the Salad: Refrigerate the salad for at least one hour to allow flavors to meld. For best results, chill longer.
- 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
