Pizza Tortellini Salad
A hearty, pizza-inspired tortellini salad with pepperoni, vegetables, and a tangy balsamic dressing.
Equipment
- Large Pot
- large serving bowl
- mason jar or dressing container
- Measuring cups and spoons
- Knife
- Cutting Board
Ingredients
- 19 ounce cheese tortellini about, cooked according to package directions
- 1 green pepper diced
- 1 cup grape tomatoes halved
- 1 cup pepperoni slices halved
- 8 ounce sliced black olives 1 can, drained
- 1/2 cup shredded parmesan
- 1/2 cup balsamic vinegar
- 1 tablespoon Dijon or spicy brown mustard
- 1 tablespoon shallot diced
- 1 clove garlic crushed
- 2/3 cup olive oil
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon ground pepper or to taste
Instructions
- Cook the cheese tortellini according to package directions; drain and let cool slightly.
- In a large serving bowl, combine the cooked tortellini, diced green pepper, halved grape tomatoes, halved pepperoni slices, drained sliced black olives, and shredded parmesan.
- To make the balsamic dressing, add balsamic vinegar, Dijon or spicy brown mustard, diced shallot, crushed garlic, olive oil, Italian seasoning, salt, and ground pepper to a mason jar or dressing container.
- Seal the jar and shake vigorously until the dressing is emulsified and well combined.
- Pour desired amount of dressing over the salad and toss gently to combine; reserve any leftover dressing in the refrigerator.
Notes
- There will be extra dressing left over.
- Store leftover dressing in the refrigerator.
- Salad can be prepared up to 2 days ahead if tightly covered.