Tortellini Pasta Salad with Pepperoni and Italian Vinaigrette
This is a classic tortellini pasta salad that's perfect for cookouts, BBQs, and potlucks! It's a universal crowd-pleaser thanks to cheesy pasta pockets and all the other fresh and flavorful ingredients. Make it for your next picnic!
10ouncesspinach or cheese tortellini, cooked according to package, drained and rinsed with cold water
1cupdiced green bell pepper (about 1 large bell pepper)
1cupcup halved or quartered grape tomatoes
1/2cupdiced red onions (see note) - more to taste
1cupcubed mozzarella cheese (about 6 ounce)
4ouncessliced pepperoni, cut into quarters
1can (3.8oz) sliced black olives, drained
1/2cupminced fresh parsley
1/4cupextra virgin olive oil
1/4cupred wine vinegar
1/2teaspoonred pepper flakes
Salt and pepper to taste
Optional: 1 teaspoon sugar or agave nectar
In a large bowl, combine cooked and cooled tortellini with bell pepper, grape tomatoes, cucumber, red onions, mozzarella, pepperoni, olives, and parsley.
In a small bowl or measuring cup, whisk together dressing ingredients: olive oil, red wine vinegar, oregano, garlic powder, red pepper flakes. Taste and season with salt and pepper as needed. You can also add a bit of sugar or agave to dressing to sweeten it if you prefer it less tangy. Pour dressing over salad and stir to combine all ingredients and coat with dressing.
Serve immediately or store in an airtight container in the refrigerator.
I soak my onions in ice water before adding them to the salad. It’s optional, but it takes the strength of them down a notch and prevents them from being overwhelming.