Description
Roasted Red Pepper and Parmesan Tortellini Salad is a delightful fusion of flavors that brings together the sweetness of roasted red peppers, the creaminess of mozzarella, and the savory note of parmesan. This vibrant salad is incredibly versatile, making it an ideal choice for picnics, parties, or a quick weeknight dinner. With its colorful ingredients and zesty dressing, this dish not only tantalizes your taste buds but also serves as a beautiful centerpiece for any meal. It’s quick to prepare and can be made ahead of time, allowing the flavors to meld perfectly. Enjoy it as a refreshing side or a satisfying main course – either way, it’s sure to impress!
Ingredients
Scale
- 1 lb refrigerated tortellini
- 8 oz mozzarella, cubed
- 4 oz mini pepperoni
- 4 oz sliced black olives
- 1/2 pint cherry tomatoes, halved
- 2 jarred roasted red peppers, diced
- Salt and pepper to taste
- Fresh basil for garnish
- 3 tbsp roasted red pepper oil
- 1 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp red wine vinegar
- 3 tbsp parmesan cheese
Instructions
- Boil water in a large pot; cook tortellini according to package directions until al dente. Drain and cool.
- In a medium bowl, combine mini pepperoni, black olives, mozzarella, cherry tomatoes, and roasted red peppers.
- Add cooled tortellini to the mixture and stir well.
- For the dressing, whisk together roasted red pepper oil, olive oil, balsamic vinegar, red wine vinegar, and parmesan until blended.
- Pour dressing over salad mixture; toss gently to coat evenly with salt and pepper.
- Chill for at least one hour before serving; garnish with fresh basil.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing/Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (180g)
- Calories: 350
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 35mg