Tortellini Salad

Name: Tortellini Salad
Total time: 150
Yield: 8
Ingredients: 1 (16 ounce) package refrigerated cheese tortellini; 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped; 6 ounces mozzarella cheese, diced; 4 ounces sliced pepperoni, quartered; 1 (2.25 ounce) can sliced black olives; 2 green onions, sliced; 0.33333334326744 cup extra-virgin olive oil; 1.5 tablespoons balsamic vinegar; 1.5 tablespoons distilled white vinegar; 1 teaspoon dried Italian herb seasoning; salt and black pepper to taste

Recipe by olivegrower from allrecipes.com

Dinner 3 Hr. 30 Mins.

Ingredients

8 servings

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1 (16 ounce) package refrigerated cheese tortellini
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1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
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6 ounces mozzarella cheese, diced
•

4 ounces sliced pepperoni, quartered
•

1 (2.25 ounce) can sliced black olives
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2 green onions, sliced

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0.33333334326744 cup extra-virgin olive oil
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1.5 tablespoons balsamic vinegar
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1.5 tablespoons distilled white vinegar
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1 teaspoon dried Italian herb seasoning
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salt and black pepper to taste

Instructions

Start the salad: Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes.
While the tortellini is cooking, make the dressing: Whisk oil, both vinegars, Italian seasoning, salt, and pepper together in a bowl.
Finish the salad: Drain tortellini, then rinse with cold water and drain again. Transfer to a large bowl and add artichoke hearts, mozzarella, pepperoni, olives, and green onions. Pour dressing over top and toss until well combined. Cover and refrigerate for at least 2 hours before serving.