Description
A light and refreshing antipasto tortellini salad that’s perfect for warm weather or casual gatherings.
Ingredients
- 8 oz cheese tortellini (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 1 cucumber, diced
- 1/2 cup olives (black or green), pitted and sliced
- 4 oz beef pepperoni, sliced
- 4 oz provolone cheese, cubed
- 1/2 cup Italian dressing (store-bought or homemade)
- Fresh basil or parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Drain and set aside to cool.
- In a large mixing bowl, combine the tomatoes, bell pepper, cucumber, olives, beef pepperoni, and provolone cheese.
- Add the cooled tortellini to the bowl with the vegetables and meats.
- Drizzle your chosen Italian dressing over the mixture and toss gently to coat.
- Taste and adjust seasoning if necessary. You can add salt, pepper, or more dressing as desired.
- Garnish with fresh herbs before serving.
Notes
This salad is best enjoyed fresh, but can be stored in the fridge for up to 3 days. Roasting the vegetables or adding red pepper flakes can enhance flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian