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Roasted Red Pepper and Parmesan Tortellini Salad

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A vibrant and flavorful salad perfect for summer, featuring tortellini, fresh vegetables, and a zesty dressing.

Ingredients

Scale
  • 1 lb. refrigerated tortellini (any flavor)
  • 8 oz. fresh mozzarella (cubed)
  • 4 oz. mini pepperoni
  • 4 oz. sliced black olives
  • 1/2 pint cherry tomatoes (sliced in half)
  • 2 jarred roasted red peppers packed in oil (diced, reserve oil)
  • Salt and pepper, to taste
  • Fresh basil for garnish
  • 3 tbsp. of the roasted red pepper oil
  • 1 tbsp. extra virgin olive oil
  • 2 tbsp. balsamic vinegar
  • 1 tbsp. red wine vinegar
  • 3 tbsp. parmesan cheese

Instructions

  1. Cook the tortellini by bringing a large pot of salted water to boiling. Add the tortellini and cook according to package instructions (3-5 minutes). Use a slotted spoon to transfer them to a colander and let cool slightly.
  2. Prep your ingredients by slicing cherry tomatoes, cubing mozzarella, and dicing roasted red peppers.
  3. Mix the dressing by whisking together reserved roasted red pepper oil, extra virgin olive oil, balsamic vinegar, red wine vinegar, and parmesan cheese. Adjust seasoning with salt and pepper if needed.
  4. Combine the tortellini, mozzarella, mini pepperoni, sliced olives, cherry tomatoes, and diced roasted red peppers in a large serving bowl.
  5. Dress the salad with the dressing and toss gently until everything is covered.
  6. Garnish with fresh basil on top.
  7. Chill the salad in the refrigerator for about 30 minutes.

Notes

For a gluten-free option, look for gluten-free tortellini. You can substitute mini pepperoni with turkey pepperoni or skip for a vegetarian option. For a creamier dressing, whisk in a tablespoon of Greek yogurt.

Nutrition

Keywords: salad, tortellini, summer recipe, vegetarian, easy recipe

Find it online: https://pureproteinbites.com/meal-prep-roasted-red-pepper-tortellini-salad/