TORTELLINI SALAD with Homemade Italian Dressing

Name: TORTELLINI SALAD with Homemade Italian Dressing
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2-3 as main course
Cuisine: Italian
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

By Teresa G
@barefootgal

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.

Rating:

★★★★★ 1 vote5

Comments:

20 Comments

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
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How to Make TORTELLINI SALAD with Homemade Italian Dressing

Step-by-Step

(* Important: It's best to make dressing at least one day ahead of time and store in refrigerator; remove from refrigerator, at least 1/2 hour before using, to allow solidified olive oil to liquify; shake well. )
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.
To a large bowl, add tomatoes, bell peppers, olives, pepperoni and half of the fresh basil. Set aside, temporarily.
Cook tortellini according to package instructions; drain and rinse with cold water to cool (to avoid breakage, do NOT over-handle the tortellini.)
Add 3 tablespoons Italian dressing to the tomato bowl; mix together well.
Add well drained tortellini to tomato mixture; fold gently to combine and coat with dressing (add extra dressing, if desired.)
Plate the salad, or pour into serving dish; scatter extra basil and chives over all. Serve, or cover and refrigerate until served.