Tortellini Salad
Pepperoni and mozzarella cheese make this a filling pasta salad. Serve with fruit for a nice summertime meal.
Dovetailing Tip: Cube the mozzarella cheese. Prepare the cheese for Meal 3, Pizza Chicken Roll-ups by cutting 8 slices of mozzarella cheese and grating 1-2 cups.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 (16-ounce) package | refrigerated cheese tortellini |
| 4 ounces | sliced pepperoni, quartered |
| 2 | green onions, sliced |
| 1 (2 1/4-ounce) can | sliced black olives |
| 1 (6 1/2-ounce) jar | marinated artichoke hearts, drained and chopped |
| 6 ounces | mozzarella cheese, cubed |
| 1/3 cup | extra-virgin olive oil |
| 1 1/2 tablespoons | balsamic vinegar |
| 1 1/2 tablespoons | distilled white vinegar |
| 1 teaspoon | dried Italian seasoning |
| salt and black pepper to taste |
Directions:
Cook the tortellini according to package instructions, drain in a colander set in the sink, and rinse with cold water.
Place the tortellini, pepperoni, green onions, olives, artichoke hearts, and mozzarella cheese in a large salad bowl.
Whisk together the olive oil, balsamic vinegar, white vinegar, Italian seasonings, and salt and pepper in a bowl, and pour over the salad ingredients. Gently stir to combine, and refrigerate to chill before serving. For even better flavor, let chill in refrigerator for at least 2 hours before serving.
Source: allrecipes.com
