Recipe
Cold Tortellini Salad
— • — • Italian
Orphaned recipes
Cheese-filled tortellini tossed with pepperoni, mozzarella, Parmesan, olives, artichokes, pepperoncini and a simple balsamic dressing.
Source: thefoodcharlatan.com
Units:
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Ingredients
Salad
- 680g tortellini(refrigerated or frozen)
- 142g pepperoni(5-7 ounces; slices, chopped)
- 227g mozzarella(chopped into 1/2 inch pieces)
- 113g parmesan(chopped into 1/2 inch pieces)
- 1/2 cup green onion(chopped)
- 1 pt cherry tomatoes(dry pint; halved)
- 1 black olives(can; medium)
- 170g artichoke hearts(jar; marinated)
- 1/2 cup pepperoncini(deli-sliced)
Dressing
- 1/4 cup balsamic vinegar(white or regular)
- 1/3 cup olive oil
- 1 tbsp olive oil(additional)
- 1 tbsp italian seasoning
- 2 pcs garlic(cloves, smashed)
- 1/2 tsp salt(kosher salt)
- 1/4 tsp black pepper
Instructions
Dressing
- Combine balsamic vinegar, olive oil (1/3 cup and 1 tbsp), Italian seasoning, smashed garlic, and salt and pepper in a blender and blend until smooth.
- Alternatively use an immersion blender or mince garlic, whisk vinegar and seasoning, then slowly drizzle in oil to emulsify.
Salad
- Boil the tortellini according to package instructions (about 2-3 minutes), drain, add to a large bowl, and drizzle with a little olive oil to prevent sticking.
- Chop the pepperoni into quarters and add to the bowl.
- Add chopped mozzarella, chopped Parmesan, chopped green onions, halved cherry tomatoes, black olives (halved if desired), artichoke hearts, and pepperoncini to the bowl.
- Drizzle the blended dressing over the salad and toss to combine.
- Serve immediately or refrigerate for a few hours; can be made up to 24 hours ahead and tossed again before serving.
Tips
- Slice cheeses into 1/2-inch cubes and halve cherry tomatoes before assembling the salad.
- Boil tortellini just 2–3 minutes until tender, then drain and toss with a little oil to stop stickin
- Make the salad a few hours ahead and chill; toss again just before serving for best flavor.