Amazing Italian Tortellini Pasta Salad
A vibrant Italian pasta salad featuring cheesy tortellini, crisp vegetables, briny olives, and halal-friendly pepperoni, bound by a zesty herb vinaigrette. Perfect for summer gatherings or quick weeknight meals, this dish balances richness and freshness with a burst of color and flavor.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 8 servings
- Category: Dinner
- Method: Cold
- Cuisine: Italian
- Diet: Non-Vegetarian
Ingredients
12 oz cheese tortellini (fresh or cooked)
1 jar (10 oz) roasted red peppers, drained and chopped
1 pint cherry tomatoes, halved
1 English cucumber, diced
1 red onion, finely chopped
14 oz can marinated artichoke hearts, drained and quartered
14 oz can black olives, drained
8 oz halal pepperoni slices, finely chopped
8 oz fresh mozzarella, cubed
1/4 cup olive oil
2 tbsp apple cider vinegar
1 tsp dried oregano
1 tsp dried basil
1 clove garlic, minced
Salt and pepper to taste
Fresh parsley or basil, chopped (for garnish)
Instructions
Cook tortellini according to package instructions; drain and let cool.
In a large bowl, mix chopped vegetables, artichoke hearts, olives, halal pepperoni, and mozzarella.
Combine olive oil, vinegar, oregano, basil, garlic, salt, and pepper to create the dressing.
Toss cooled tortellini with the dressing, then add to the vegetable mixture. Fold in herbs.
Chill for at least 30 minutes before serving. Garnish with fresh parsley.
Notes
Substitute halal pepperoni with halal Italian sausage or omit for a vegetarian version.
For meal prep, store in an airtight container for up to 3 days.
Adjust herb quantities to personal taste.
Use gluten-free tortellini for a gluten-free option.
Find it online: https://cookingwithramsay.com/italian-tortellini-pasta-salad/