Description
A quick and refreshing cheese tortellini salad made with chilled pasta, marinated artichokes, pepperoni, and Italian seasonings. Perfect for a ready-to-go lunch or side dish, it’s packed with bold flavors and textures.
Ingredients
27 ounces cheese tortellini
2 (6.5-ounce) jars marinated artichoke hearts, drained and chopped
8 ounces sliced cooked pepperoni (halal or plant-based option), chopped
8 ounces provolone cheese, cubed or chopped
1 (6-ounce) can black olives, drained
4 tablespoons Italian-style salad dressing
0.7 ounces dry Italian salad dressing mix
Freshly ground black pepper, to taste
Instructions
Bring a large pot of lightly salted water to a boil over high heat.
Add the tortellini and cook for about 10 minutes or until tender but al dente.
Drain the tortellini and rinse under cold water to stop the cooking and cool the pasta.
In a large bowl, combine the cooled tortellini, chopped artichoke hearts, chopped pepperoni, provolone cheese, and black olives.
Add the Italian salad dressing, dry Italian dressing mix, and black pepper.
Toss everything together until the ingredients are evenly coated and well combined.
Chill the salad in the refrigerator for at least 30 minutes before serving, for enhanced flavor.
Notes
For a vegan option, use plant-based pepperoni and cheese. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15
- Cook Time: 10
- Category: Lunch
- Method: Stovetop/Chilling
- Cuisine: Italian