Recipe: Tortellini Salad

Cookout season is officially here, and a versatile, hearty pasta salad is perfect for any occasion.

To please the vegetarians in your clan, leave out the pepperoni and substitute a can of rinsed and drained cannellini beans. The easy-to-assemble salad can be made ahead of time. And, it doesn’t contain mayonnaise or sour cream, so it can hold at room temperature for a bit.

1 pound frozen cheese tortellini
2 cups cubed pepperoni, chopped
1 14-ounce can small kalamata or black olives, drained
2 jars artichokes in oil or water, drained
1 cup freshly grated Parmesan cheese
1/2 yellow bell pepper, chopped
1/2 red bell pepper, chopped
1 bunch scallions, chopped
1 cup cubed mozzarella cheese
handful of minced parsley
handful of chopped basil
1 1/2 cups (12 ounces) Italian dressing, the zestier the better
zest of 1 lemon

In a large pot of boiling water, cook tortellini according to package directions. Drain and transfer to large serving bowl.

Add remaining ingredients and refrigerate for at least two hours before serving.

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