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Italian Pepperoni Caprese Tortellini Salad

A vibrant and zesty cold pasta salad featuring cheese tortellini, mozzarella pearls, pepperoni, and cherry tomatoes tossed in a balsamic herb dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 8 cups
Course: Main Course, Salad, Side Dish
Cuisine: American, Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 20 oz cheese tortellini refrigerated
  • 2 cups cherry tomatoes halved
  • 8 oz mozzarella pearls drained
  • 6 oz pepperoni slices mini or quartered
  • 0.5 cup fresh parsley chopped
  • 0.25 cup fresh basil sliced thin
Dressing
  • 0.5 cup extra virgin olive oil
  • 0.33 cup balsamic vinegar
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 pinch red pepper flakes optional

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Whisk
  • Chef's knife

Method
 

  1. Bring a large pot of salted water to a boil. Cook tortellini according to package directions for al dente texture (usually 3-5 minutes).
  2. Drain tortellini and rinse immediately under cold water to stop cooking and cool down. Drain well.
  3. In a small bowl or jar, whisk together olive oil, balsamic vinegar, garlic powder, oregano, salt, pepper, and red pepper flakes until emulsified.
  4. In a large bowl, combine the cooled tortellini, halved cherry tomatoes, mozzarella pearls, pepperoni, parsley, and basil.
  5. Pour the dressing over the salad and toss gently to coat everything evenly.
  6. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Notes

Store in an airtight container in the refrigerator for up to 4 days. If the pasta absorbs too much dressing, add a splash more olive oil before serving.