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–+ servings
Roasted Red Pepper and Parmesan Tortellini Salad

Roasted Red Pepper and Parmesan Tortellini Salad Bliss

A refreshing Roasted Red Pepper and Parmesan Tortellini Salad perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 package Refrigerated Tortellini Any flavor works beautifully
  • 1 cup Mozzarella Use dairy-free cheese for vegan option
  • 1 cup Mini Pepperoni Omit for vegetarian
  • 1 cup Sliced Black Olives Substitute green olives if desired
  • 1 cup Cherry Tomatoes Halved for easier bite
  • 1 jar Jarred Roasted Red Peppers Fresh roasted peppers are a great alternative
  • 1 cup Fresh Basil Use parsley for different taste
For the Dressing
  • 1/4 cup Roasted Red Pepper Oil Reserve oil from the jarred peppers
  • 1/4 cup Extra Virgin Olive Oil Avocado oil is a substitute
  • 2 tablespoons Balsamic Vinegar Can replace with red wine vinegar
  • 2 tablespoons Red Wine Vinegar Adjust with more balsamic if omitted
  • 1/2 cup Parmesan Cheese Nutritional yeast works well for vegan
Seasoning
  • to taste Salt & Pepper Essential for enhancing flavors

Equipment

  • Large Pot
  • Mixing Bowl
  • whisk
  • spatula

Method
 

Preparation Steps
  1. Cook the Tortellini: Boil salted water and cook the tortellini until they float. Drain and rinse under cold water.
  2. Combine Salad Ingredients: In a mixing bowl, combine mini pepperoni, olives, mozzarella, tomatoes, and roasted peppers.
  3. Mix in the Tortellini: Add cooled tortellini to the bowl and gently toss.
  4. Whisk the Dressing: In a separate bowl, whisk together all dressing ingredients until well-blended.
  5. Dress the Salad: Pour the dressing over the salad and fold gently to combine.
  6. Chill Before Serving: Refrigerate for at least one hour before serving.
  7. Garnish and Serve: Serve cold, garnished with fresh basil leaves.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 25mgCalcium: 20mgIron: 10mg

Notes

For best flavor, prepare the salad a few hours ahead. Keep refrigerated for up to 3 days.

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