Italian Tortellini and Pepperoni Pasta Salad
Prep time: 
Cook time: 
Total time: 
Serves: 10 servings
  • 20 oz refrigerated cheese tortellini
  • ¼ cup + 1 Tbsp olive oil, divided
  • 2 oz pepperoni slices, halved
  • 8 oz fresh mozzarella, chopped into ½ inch pieces
  • 1 pint cherry tomatoes, halved
  • 1 (6 oz) can black olives, drained
  • 1 (15 oz) can artichoke quarters, drained and roughly chopped
  • ½ cup pepperoncinis, drained and thinly sliced
  • ¼ cup white balsamic vinegar
  • 1 Tbsp Italian seasoning
  • 2 garlic cloves, minced
  1. Bring a large pot of water to a rolling boil over high heat. Add tortellini and cook according to package directions. Drain, rinse, and transfer to a large bowl. Toss with 1 tablespoon olive oil to avoid sticking.
  2. Add the pepperoni, mozzarella, tomatoes, olives, artichokes, and pepperoncinis; toss. Chop the pepperoni into quarters and add to the bowl.
  3. In a liquid measuring cup or small bowl, whisk together the remaining ⅓ cup olive oil with the vinegar, Italian seasoning, and garlic. Drizzle dressing over the tortellini mixture and toss to coat.
Recipe slightly adapted from The Food Charlatan
Nutrition Information
Serving size: ~3/4 cup Calories: 356 Fat: 20.8 Carbohydrates: 30.6 Sugar: 2.7 Sodium: 577 Fiber: 2.3 Protein: 11.5 Cholesterol: 43
Recipe by Prevention RD at