Italian Tortellini Pasta Salad
This easy to make, Italian Tortellini Pasta Salad is bursting with deliciousness! With pillowy soft cheese tortellini, fresh mozzarella pearls, savory turkey pepperoni, and fresh, crunchy veggies, it makes the perfect potluck or backyard BBQ side dish.
Equipment
- 3 quart pot with lid
- colander
- cutting board
- chef's knife
- large mixing or salad bowl (4 quart capacity) I use a Pyrex bowl with a lid
- slotted mixing or salad spoon
- spouted measuring cup
Ingredients
- 20 oz. fresh cheese tortellini Rana or Buitoni family size
- 1 cup turkey pepperoni sliced into strips for easier eating
- 1 cup grape tomatoes choose small ones and keep whole
- 1 cup English cucumber sliced or chopped
- 1 cup green pepper chopped
- 8 oz. fresh mozzarella pearls
- 1 & ½ cups light Italian dressing Ken's Steakhouse Light Northern Italian recommended
Instructions
- Cook tortellini on stove according to package directions. Do not overcook. Remove promptly and rinse under cold water in a colander.
- Add sliced pepperoni, whole grape tomatoes, chopped cucumber and green pepper to a large bowl; mix.
- Once completely cooled, add tortellini and fresh mozzarella pearls; gently mix.
- Pour 1 cup of the dressing into the bowl and mix; reserve the other ½ cup for serving.
- Cover and chill for a minimum of 2 hours so the flavors come together.
- Just before serving, add the reserved ½ cup of dressing and gently mix.
- Enjoy within 5 days. Keep refrigerated.
Notes
Choose English or Persian cucumbers for this recipe due to their low water content and edible skins and seeds.
Cooked noodles love to absorb and soak up dressing, especially the longer a pasta salad sits. That's why it's important to reserve some of the dressing to add just before serving. You may want to keep additional dressing on hand for leftovers.