Roasted Red Pepper and Parmesan Tortellini Salad Recipe
This Roasted Red Pepper and Parmesan Tortellini Salad is a vibrant and flavorful dish perfect for a light lunch or a side at any gathering. Featuring tender tortellini combined with mozzarella, mini pepperoni, black olives, cherry tomatoes, and sweet roasted red peppers, all tossed in a tangy homemade dressing infused with roasted red pepper oil, balsamic vinegar, and Parmesan cheese. It’s refreshing served chilled and garnished with fresh basil.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: Italian-American
Ingredients
For the Salad:
- 1 lb refrigerated tortellini (any flavor)
- 8 oz mozzarella, cubed
- 4 oz mini pepperoni
- 4 oz sliced black olives
- 1/2 pint cherry tomatoes, sliced in half
- 2 jars roasted red peppers packed in oil, diced, reserve the oil
- Salt and pepper, to taste
- Fresh basil, for garnish
For the Dressing:
- 3 tbsp roasted red pepper oil (from the jars)
- 1 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp vinegar (white or red wine vinegar)
- 3 tbsp Parmesan cheese, grated
Instructions
- Boil pasta: Cook the tortellini according to package directions until al dente. Drain and set aside to cool completely.
- Combine salad ingredients: In a medium bowl, mix together the mini pepperoni, sliced black olives, cubed mozzarella, cherry tomatoes, and diced roasted red peppers. Add the cooled tortellini and stir well to evenly distribute all ingredients.
- Prepare dressing: In a separate small bowl, whisk together the reserved roasted red pepper oil, extra virgin olive oil, balsamic vinegar, additional vinegar, and grated Parmesan cheese. Taste the dressing and adjust by adding more vinegar or oil if you prefer a more tangy flavor.
- Toss salad with dressing: Pour the dressing over the salad and gently mix to coat all components evenly. Season with salt and pepper to taste and stir again.
- Chill: Refrigerate the salad for at least one hour to allow flavors to meld. It tastes best when well chilled.
- Serve: Garnish the salad with fresh basil leaves before serving cold. Enjoy this refreshing and hearty salad!
Notes
- This salad is best served chilled and can be refrigerated for up to 2 days.
- You can substitute mini pepperoni with salami or cooked sausage for variation.
- Feel free to use fresh roasted red peppers if available instead of jarred.
- Add a handful of arugula or spinach for extra greens and nutrition.
- For a vegetarian version, omit the pepperoni or replace with grilled vegetables.