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Flavorful Italian Tortellini Salad with Pepperoni

Italian tortellini salad with pepperoni - featured image
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A quick and easy Italian tortellini salad featuring spicy pepperoni, fresh veggies, and a tangy dressing, perfect for potlucks, lunches, or light dinners.

Ingredients

Scale
  • 12 ounces (340g) cheese tortellini, fresh or frozen
  • 1 cup pepperoni slices, halved or quartered
  • 1 cup cherry tomatoes, halved
  • 1 medium red bell pepper, diced
  • ½ cup Kalamata olives, pitted and sliced (optional)
  • ¼ cup fresh basil leaves, chopped
  • ½ cup shredded mozzarella cheese (optional)
  • ⅓ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and black pepper to taste
  • 1 teaspoon honey or sugar

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340g) of cheese tortellini and cook according to package instructions, usually about 3-5 minutes for fresh or 7-9 minutes for frozen. Stir occasionally to prevent sticking. Drain in a colander and rinse briefly under cold water to stop cooking and cool the pasta. Set aside to drain completely.
  2. In a medium bowl, whisk together ⅓ cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 2 minced garlic cloves, 1 teaspoon Italian seasoning, 1 teaspoon honey, and salt and pepper to taste until smooth and slightly thickened.
  3. Halve 1 cup cherry tomatoes, dice 1 medium red bell pepper, slice ½ cup pitted Kalamata olives, and roughly chop ¼ cup fresh basil leaves. Cut 1 cup pepperoni slices into halves or quarters.
  4. In a large mixing bowl, add the drained tortellini, chopped veggies, olives, pepperoni, and ½ cup shredded mozzarella (if using). Pour the dressing over the salad and toss gently but thoroughly to coat everything evenly. Add a splash more olive oil if the salad seems dry.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld. Before serving, toss again and adjust seasoning if needed. Garnish with extra fresh basil if desired.

Notes

Do not overcook the tortellini; it should be al dente. Rinse tortellini after cooking to prevent dressing separation. Chill salad for at least 30 minutes for best flavor. Use quality extra virgin olive oil for best taste. Adjust seasoning gradually. Salad tastes better the next day. For dairy-free, omit mozzarella or use plant-based cheese.

Nutrition

Keywords: Italian tortellini salad, pepperoni salad, easy pasta salad, potluck recipe, quick Italian salad, cheese tortellini, pepperoni, fresh veggies, tangy dressing

Find it online: https://chrisfeasts.com/flavorful-italian-tortellini-salad-with-pepperoni-easy-5-step-recipe/