Roasted Red Pepper and Parmesan Tortellini Salad
A creamy, tangy, and slightly smoky pasta salad perfect for meal prep, potlucks, and busy weeknight dinners.
Ingredients
For the salad
- 1 lb refrigerated tortellini (any flavor you like) Use cheese-filled, spinach, or whole wheat if preferred.
- 8 oz mozzarella, cubed You can swap in mini mozzarella balls or dairy-free options.
- 4 oz mini pepperoni Can be replaced with turkey pepperoni or omitted for a lighter option.
- 4 oz sliced black olives Skip or use sliced cucumber if olives are not desired.
- 1/2 pint cherry tomatoes, sliced in half Grape tomatoes can be used as a substitute.
- 2 jar jarred roasted red peppers packed in oil, diced Reserve the oil for dressing.
- to taste Salt and pepper
- Fresh leaves basil for garnish Optional but adds a nice touch.
For the dressing
- 3 tbsp roasted red pepper oil Use the oil from the jarred peppers.
- 1 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp red wine vinegar Adjust to taste if you prefer tangier.
- 3 tbsp parmesan cheese
Instructions
Preparation
- Cook the tortellini according to package directions, usually about 3–5 minutes for refrigerated tortellini. Drain and rinse under cool water to stop cooking. Let cool completely for at least 10–15 minutes.
- In a large bowl, combine mini pepperoni, sliced black olives, cubed mozzarella, halved cherry tomatoes, and diced roasted red peppers. Stir gently to mix.
- Add the cooled tortellini to the bowl and stir well to combine, being gentle to avoid mashing.
Dressing
- In a separate bowl or jar, combine roasted red pepper oil, extra virgin olive oil, balsamic vinegar, red wine vinegar, and Parmesan cheese. Whisk or shake until creamy.
- Pour the dressing over the salad and mix well, adding salt and pepper to taste. Remember that ingredients may be salty, so adjust accordingly.
Chilling and Serving
- Refrigerate the salad for at least one hour, but 2-4 hours is recommended for best flavor.
- Before serving, toss lightly, taste, and adjust seasoning if necessary. Garnish with fresh basil and serve cold.
Notes
This salad can be made a day in advance, and the flavors improve as it melds together. Store leftovers in an airtight container for up to 3–4 days. If it seems dry after a couple of days, add a splash of olive oil or vinegar before serving. This dish is great for potlucks and casual dinners.