Ingredients
- 16 oz cheese-filled tortellini
- 1 cup bell peppers, diced
- 1/2 cup red onion, diced
- 1 cup salami or pepperoni, chopped
- 1 cup shredded mozzarella or cubed provolone
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic, minced
- Salt, to taste
- Pepper, to taste
- 1 tsp Italian herbs
Instructions
- Cook the tortellini: Bring a pot of salted water to a rolling boil. Add the tortellini and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- Prepare the dressing: Whisk together olive oil, red wine vinegar, minced garlic, salt, pepper, and Italian herbs in a bowl.
- Chop the vegetables: Dice the bell peppers and red onion finely. Combine them in a large salad bowl with the chopped salami or pepperoni.
- Combine it all: Once the tortellini have cooled, add them to the vegetable mixture, followed by the dressing. Stir gently.
- Finish with cheese: Toss in mozzarella or provolone and mix gently.
- Let it marinate: Refrigerate the salad for at least 30 minutes before serving to enhance the flavors.
Notes
Add a splash of lemon juice before serving for an extra zesty lift.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook and Boiling
- Cuisine: Italian
- Diet: None