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Tortellini and Pepperoni Pasta Salad

Serves Serves 10-12     adjust servings


  • 1 and 1/2 pounds refrigerated tortellini*
  • 5-7 ounces pepperoni slices, chopped
  • 8 ounces mozzarella, chopped into 1/2 inch pieces
  • 4 ounces Parmesan, chopped into 1/2 inch pieces
  • 1/2 cup green onions, chopped
  • 1 dry pint cherry tomatoes, halved
  • 1 can medium black olives
  • 1 (6 oz) jar marinated artichoke hearts
  • 1/2 cup deli-sliced pepperoncinis
  • 1/4 cup balsamic vinegar, white or regular**
  • 1/3 cup + 1 tablespoon olive oil
  • 1 tablespoon Italian seasoning
  • 2 cloves garlic cloves, smashed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Boil the tortellini according to package instructions. (They should only boil 2-3 minutes. I added salt to the boiling water for more flavor, but it's not necessary.) Drain the tortellini and add to a large bowl. Drizzle with a little olive oil so that they don't stick together.
  2. Chop the pepperoni into quarters and add to the bowl.
  3. Add the chopped mozzarella, chopped Parmesan, green onions, cherry tomatoes, black olives (halved if you want), artichoke hearts, and pepperoncinis to the bowl.
  4. Add the balsamic vinegar, olive oil, Italian seasoning, garlic cloves, and salt and pepper to a blender and blend until smooth. Or use could add the ingredients to a bowl and use an immersion blender. Or you could mince the garlic finely and add it to a bowl, add the balsamic vinegar and Italian seasoning, then slowly drizzle the olive oil in while whisking (so that it emulsifies.)
  5. Drizzle the dressing over the salad and toss to combine.
  6. You can serve this right away, but it's even better if you refrigerate it for a few hours before serving. You can make this 24 hours in advance. Toss again before serving.