Tortellini Pasta Salad Recipe
A classic Italian pasta salad, made with cheese-filled tortellini, tons of pepperoni, Parmesan, and olives. A simple balsamic dressing pulls it together.
Foto: The Food Charlatan — The Food Charlatan
Ingredients
- 1 & 1/2 pounds refrigerated tortellini*
- 5 -7 ounces pepperoni slices (chopped)
- 8 ounces mozzarella (chopped into 1/2 inch pieces)
- 4 ounces Parmesan (chopped into 1/2 inch pieces)
- 1/2 cup green onions (chopped)
- 1 dry pint cherry tomatoes (halved)
- 1 can medium black olives
- 1 (6-oz) jar marinated artichoke hearts
- 1/2 cup deli-sliced pepperoncini's
- 1/4 cup balsamic vinegar (white or regular)
- 1/3 cup + 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- 2 cloves garlic (smashed)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Steps
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Boil the tortellini according to package instructions. (They should only boil 2-3 minutes. I added salt to the boiling water for more flavor, but it's not necessary.) Drain the tortellini and add to a large bowl. Drizzle with a little olive oil so that they don't stick together.
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Chop the pepperoni into quarters and add to the bowl.
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Add the chopped mozzarella, chopped Parmesan, green onions, cherry tomatoes, black olives (halved if you want), artichoke hearts, and pepperoncinis to the bowl.
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Add the balsamic vinegar, olive oil, Italian seasoning, garlic cloves, and salt and pepper to a blender and blend until smooth. Or use could add the ingredients to a bowl and use an immersion blender. Or you could mince the garlic finely and add it to a bowl, add the balsamic vinegar and Italian seasoning, then slowly drizzle the olive oil in while whisking (so that it emulsifies.)
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Drizzle the dressing over the salad and toss to combine.
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You can serve this right away, but it's even better if you refrigerate it for a few hours before serving. You can make this 24 hours in advance. Toss again before serving.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (7% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| & 1/2 pounds refrigerated tortellini* | 1 | - | - |
| -7 ounces pepperoni slices | 5 | - | - |
| mozzarella | 8 ounces | - | - |
| Parmesan | 4 ounces | - | - |
| green onions | 0.5 cup | - | - |
| dry pint cherry tomatoes | 1 | Rp 12.000/kg | Rp 1.200 |
| medium black olives | 1 can | - | - |
| 1 | - | - | |
| deli-sliced pepperoncini's | 0.5 cup | - | - |
| balsamic vinegar | 0.25 cup | - | - |
| + 1 tablespoon olive oil | 0.3333333333333333 cup | - | - |
| Italian seasoning | 1 tablespoon | - | - |
| garlic | 2 cloves | - | - |
| salt | 0.5 teaspoon | - | - |
| pepper | 0.25 teaspoon | - | - |
*Estimated market prices, may vary by region
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