 |
Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
Pepperoni and mozzarella cheese make this a filling pasta salad. Serve with fruit for a nice summertime meal. Ingredients:
1 (16 ounce) package refrigerated cheese tortellini |
4 ounces sliced pepperoni, quartered |
2 green onions, sliced |
1 (2.25 ounce) can sliced black olives |
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped |
6 ounces mozzarella cheese, diced |
1/3 cup extra-virgin olive oil |
1 1/2 tablespoons balsamic vinegar |
1 1/2 tablespoons distilled white vinegar |
1 teaspoon dried italian herb seasoning |
salt and black pepper to taste |
Directions:
1. Cook the tortellini according to package instructions, drain in a colander set in the sink, and rinse with cold water.
2. Place the tortellini, pepperoni, green onions, olives, artichoke hearts, and mozzarella cheese in a large salad bowl.
3. Whisk together the olive oil, balsamic vinegar, white vinegar, Italian seasonings, and salt and pepper in a bowl, and pour over the salad ingredients. Gently stir to combine, and refrigerate to chill before serving. For even better flavor, let chill in refrigerator for at least 2 hours before serving.
|
|