Tortellini Salad

This tortellini salad made with cheese tortellini pasta, olives, pepperoni, and artichokes has everything you love on an Italian antipasto platter.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 415 Calories

Ingredients

• salt and black pepper to taste
• 2 green onions, sliced
• 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
• 1 (2.25 ounce) can sliced black olives
• 1 teaspoon dried Italian herb seasoning
• 1 (16 ounce) package refrigerated cheese tortellini
• 4 ounces sliced pepperoni, quartered
• 6 ounces mozzarella cheese, diced
• 0.33333334326744 cup extra-virgin olive oil
• 1.5 tablespoons balsamic vinegar
• 1.5 tablespoons distilled white vinegar

Recipe Instructions

Step 1

Start the salad: Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes.

Step 2

While the tortellini is cooking, make the dressing: Whisk oil, both vinegars, Italian seasoning, salt, and pepper together in a bowl.

Step 3

Finish the salad: Drain tortellini, then rinse with cold water and drain again. Transfer to a large bowl and add artichoke hearts, mozzarella, pepperoni, olives, and green onions. Pour dressing over top and toss until well combined. Cover and refrigerate for at least 1 hour before serving.