Italian Tortellini Pasta Salad
Italian Tortellini Pasta Salad
Servings
Ingredients
For Salad:
- 20 ounces cheese tortellini - cooked according to package, drained (don’t overcook)
- 1 large green bell pepper - diced
- 2 cups halved or quartered grape tomatoes
- 2 cups diced cucumber
- 1 cup diced red onions
- 1 1/2 cups cubed mozzarella cheese
- 4 to 6 ounces sliced pepperoni - cut into quarters
- 1 can (3.8 ounces) sliced black olives - drained
For Dressing:
- 3/4 cup extra virgin olive oil
- 1/2 cup white balsamic or red wine vinegar
- 1 tablespoon dried Italian seasoning oregano
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon sugar
Instructions
- In a large bowl, combine cooled tortellini with bell pepper, tomatoes, cucumber, red onions, mozzarella, pepperoni, and olives.
- In a jar shake together the dressing ingredients.
- Toss all but about 1/3 cup of the dressing with the pasta mixture.
- Cover and refrigerate for a couple of hours or overnight.
- Add a bit of extra dressing if needed right before serving.
Nutrition
Calories: 576kcal | Carbohydrates: 40g | Protein: 19g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 746mg | Potassium: 285mg | Fiber: 4g | Sugar: 8g | Vitamin A: 564IU | Vitamin C: 24mg | Calcium: 239mg | Iron: 3mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
