Description
A vibrant and hearty Tortellini Pasta Salad perfect for gatherings and meal prep. This no-cook salad combines refrigerated tortellini with pepperoni, mozzarella, Parmesan, fresh vegetables, and a tangy homemade balsamic dressing for a deliciously satisfying dish that can be served immediately or chilled for enhanced flavors.
Ingredients
Scale
Pasta and Meats
- 1 & 1/2 pounds refrigerated tortellini
- 5-7 ounces pepperoni slices, chopped
Cheeses
- 8 ounces mozzarella, chopped into 1/2 inch pieces
- 4 ounces Parmesan, chopped into 1/2 inch pieces
Vegetables and Add-ins
- 1/2 cup green onions, chopped
- 1 dry pint cherry tomatoes, halved
- 1 can medium black olives, drained
- 1 (6-oz) jar marinated artichoke hearts, drained and chopped
- 1/2 cup deli-sliced pepperoncini, drained
Dressing
- 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 black pepper
Instructions
- Boil the Tortellini: Cook the refrigerated tortellini according to package instructions, usually 2-3 minutes in boiling salted water. Drain the tortellini and place into a large bowl. Drizzle with a bit of olive oil to prevent sticking.
- Add Pepperoni: Chop the pepperoni slices into quarters and add them to the bowl with the tortellini.
- Combine Cheeses and Vegetables: Add the chopped mozzarella, Parmesan, green onions, halved cherry tomatoes, black olives, marinated artichoke hearts, and pepperoncini slices into the bowl with the tortellini and pepperoni.
- Prepare the Dressing: In a blender or using an immersion blender, combine balsamic vinegar, olive oil, Italian seasoning, smashed garlic cloves, salt, and pepper. Blend until smooth. Alternatively, finely mince garlic and whisk it together with balsamic vinegar and Italian seasoning, then slowly drizzle in olive oil to emulsify the dressing.
- Toss the Salad: Drizzle the prepared dressing over the salad ingredients and toss gently to combine all flavors evenly.
- Chill and Serve: You can serve this salad immediately, but it tastes better if refrigerated for a few hours to let the flavors meld. It can be made up to 24 hours ahead. Toss again before serving for best taste.
Notes
- Use refrigerated tortellini for best texture and ease.
- Adjust pepperoni quantity to your preference, or substitute with other cured meats.
- The dressing can be emulsified by whisking if a blender is not available.
- Refrigerate for at least 2 hours for optimal flavor absorption.
- Keep the salad covered in the refrigerator to maintain freshness.
- This salad is great for potlucks, picnics, or quick weeknight meals.
