Real Recipes From Real Home Cooks ®

tortellini salad with homemade italian dressing

(2 ratings)
Recipe by
Teresa G.
Here, KY

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.

(2 ratings)
yield 2 -3 as main course
prep time 30 Min
cook time 10 Min
method Stove Top

Ingredients For tortellini salad with homemade italian dressing

  • 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 sm
    pinch paprika
  • 1 sm
    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 lg
    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

How To Make tortellini salad with homemade italian dressing

  • 1
    (* 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. )
  • 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.
ADVERTISEMENT
ADVERTISEMENT