TORTELLINI SALAD with Homemade Italian Dressing

Teresa G.

By
@BlueGinghamApron

This is one terrific pasta salad! It consists of cheese filled tortellini, cherry tomatoes, pepperoni, kalamata olives, a little sweet bell pepper and basil, tossed in my super flavorful, tangy, homemade asiago Italian dressing. It's a party in your mouth! This recipe converts, easily, to vegetarian by omitting the pepperoni. Please note the recipe is written to generously serve 2 to 3 people as a main course; you may double or triple the salad ingredients for family/party size. The dressing recipe does not need to be doubled as it makes enough for a triple recipe.


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Serves:

2-3 as main course

Prep:

30 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

ITALIAN DRESSING:

1/2 c
olive oil, extra virgin
1/4 c
white wine vinegar
2 tsp
granulated sugar
1 tsp
honey
1 tsp
lemon juice
1/4 tsp
coarse ground mustard
2 Tbsp
finely grated asiago cheese
1 Tbsp
finely grated parmesan cheese
3/4 tsp
garlic salt
3/4 tsp
dry parsley flakes
3/4 tsp
dry basil flakes
1/8 tsp
dry oregano
1 pinch
red pepper flakes
1 pinch
freshly ground black pepper
1 small
pinch paprika
1 small
pinch onion powder
1 pinch
fine pink himalayan salt or sea salt
**1 - 2 Tbsp
water **only if using dressing on a lettuce salad

SALAD:

12 - 15
cherry tomatoes, quartered (i use red and yellow)
3 - 4 slice
sweet bell pepper, chopped small (orange, red or yellow)
12
kalamata olives, sliced in thirds
12 - 15 slice
pepperoni, quartered or cut in 1/6
3 large
fresh basil leaves, chiffonade or chopped
3 - 4 Tbsp
prepared italian dressing
6 oz
dried 3 cheese tortellini (or your favorite tortellini, amount for 2 - 3 people; i use barilla.)
1/2 Tbsp
fresh chives

Directions Step-By-Step

1
(* Important: Make dressing at least one day ahead of time.)
2
Add all dressing ingredients to a pint jar with a tight fitting lid and shake well, or whisk together in a medium bowl; cover and refrigerate. Shake or mix well right before using.
3
To a large bowl, add tomatoes, bell peppers, olives, pepperoni and half of the fresh basil. Set aside, temporarily.
4
Cook tortellini according to package instructions; drain and rinse with cold water to cool (to avoid breakage, do NOT over-handle the tortellini.)
5
Add 3 tablespoons Italian dressing to the tomato bowl; mix together well.
6
Add well drained tortellini to tomato mixture; fold gently to combine and coat with dressing (add extra dressing, if desired.)
7
Plate the salad, or pour into serving dish; scatter extra basil and chives over all. Serve, or cover and refrigerate until served.

About this Recipe