Roasted Red Pepper and Parmesan Tortellini Salad Recipe
This Roasted Red Pepper and Parmesan Tortellini Salad is a vibrant and flavorful cold pasta salad perfect for warm weather gatherings or as a hearty side dish. Featuring tender tortellini combined with creamy mozzarella, savory mini pepperoni, tangy olives, sweet cherry tomatoes, and oil-packed roasted red peppers, all tossed in a zesty homemade dressing with roasted red pepper oil, balsamic and red wine vinegars, and parmesan for a delightful taste explosion. The salad is best served chilled and garnished with fresh basil for a refreshing finish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: Italian
Ingredients
Salad Ingredients
- 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 jarred roasted red peppers packed in oil, diced (reserve the oil)
- Salt and pepper, to taste
- Fresh basil, for garnish
Dressing Ingredients
- 3 tbsp. roasted red pepper oil (reserved from the jarred peppers)
- 1 tbsp. extra virgin olive oil
- 2 tbsp. balsamic vinegar
- 1 tbsp. red wine vinegar
- 3 tbsp. parmesan cheese
Instructions
- Cook the pasta: Boil the tortellini according to the package directions until al dente. Drain and set aside to cool completely before assembling the salad to prevent wilting other ingredients.
- Combine salad ingredients: In a medium-sized mixing bowl, add the cubed mozzarella, mini pepperoni, sliced black olives, halved cherry tomatoes, and diced roasted red peppers. Gently fold in the cooled tortellini to evenly distribute all components.
- Prepare the dressing: In a separate small bowl, whisk together the reserved roasted red pepper oil, extra virgin olive oil, balsamic vinegar, red wine vinegar, and parmesan cheese until fully combined. Taste and adjust seasoning by adding extra vinegar or oil if desired; a tangier flavor can be achieved by adding a few more dashes of red wine vinegar.
- Dress the salad: Pour the dressing over the assembled salad mixture and stir thoroughly to coat all the ingredients evenly. Taste again and add salt and pepper to your preference.
- Chill: Refrigerate the salad for at least one hour to allow flavors to meld and the salad to chill fully. It tastes even better the longer it sits.
- Serve: Before serving, garnish the salad with fresh basil leaves. Serve cold and enjoy this refreshing and flavorful tortellini salad.
Notes
- Using refrigerated tortellini saves time, but fresh tortellini can be substituted for an even more tender texture.
- Roasted red peppers packed in oil add a rich flavor; be sure to reserve their oil for the dressing.
- Adjust vinegars in the dressing to balance tanginess to your liking.
- This salad holds well for up to 2 days refrigerated, making it a great make-ahead option.
- For a vegetarian version, omit the mini pepperoni or replace with a vegetarian alternative.
- Garnishing with fresh basil adds a fresh aromatics note and visual appeal.
