Ingredients
Scale
- 20 oz frozen tortellini[1]
- 1 lb cherry tomatoes, halved[1]
- ½ cup Castelvetrano olives, smashed and pitted[1]
- 4 oz deli sliced Genoa salami, chopped[1]
- 4 oz deli sliced pepperoni, chopped[1]
- 8 oz mozzarella pearls, drained[1]
- 2 tablespoon pepperoncini peppers, diced[1]
- ½ medium green bell pepper, diced[1]
- 1 cup your favorite bottled Italian dressing[1]
- ½ cup grated parmesan cheese[1]
- salt and fresh ground black pepper to taste[1]
Instructions
- Boil tortellini according to package directions in salted water and drain. Rinse with cool water and drain well.[1]
- Add the cooked and rinsed tortellini to a large mixing bowl with the tomatoes, olives, salami, pepperoni, mozzarella, diced green pepper and Pepperoncini peppers. Season with salt and pepper.[1]
- Add the parmesan and dressing, and mix well.[1]
- Serve immediately, or refrigerate for up to 5 days. Stir well before serving.[1]
Notes
This salad can be made ahead and stored in the refrigerator for up to 5 days. Use high-quality Italian dressing for the best flavor. For a lighter version, substitute turkey salami and pepperoni.[1]
- Prep Time: 15 minutes[1]
- Cook Time: 3 minutes[1]
- Method: Side Dish[1]
- Cuisine: Italian[1]
Nutrition
- Calories: 450
- Sugar: 5g
- Sodium: 1200mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg