Description
Pepperoni and mozzarella cheese make this a filling pasta salad. Serve with fruit for a nice summertime meal.
Ingredients
- 1 (16 ounce) package refrigerated cheese tortellini
- 4 ounces sliced pepperoni, quartered
- 2 green onions, sliced
- 1 (2.25 ounce) can sliced black olives
- 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
- 6 ounces mozzarella cheese, diced
- ⅓ cup extra-virgin olive oil
- 1 ½ tablespoons balsamic vinegar
- 1 ½ tablespoons distilled white vinegar
- 1 teaspoon dried Italian herb seasoning
- salt and black pepper to taste
Instructions
- Cook the tortellini according to package instructions
- drain in a colander set in the sink
- and rinse with cold water.
- Place the tortellini
- pepperoni
- green onions
- olives
- artichoke hearts
- and mozzarella cheese in a large salad bowl.
- Whisk together the olive oil
- balsamic vinegar
- white vinegar
- Italian seasonings
- and salt and pepper in a bowl
- and pour over the salad ingredients. Gently stir to combine
- and refrigerate to chill before serving. For even better flavor
- let chill in refrigerator for at least 2 hours before serving.
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 1 hr 25 mins
Servings: 8