| Level: | Easy |
| Total: | 35 min |
| Prep: | 25 min |
| Cook: | 10 min |
| Yield: | 6 servings (9 cups) |
Ingredients
- Kosher salt
- 8 ounces refrigerated cheese tortellini
- 1 pint grape tomatoes, quartered
- 1 cup giardiniera vegetables, drained and chopped
- One 6-ounce jar marinated artichoke hearts, drained and chopped
- 1/2 cup pimento-stuffed green olives, chopped
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons red wine vinegar
- 8 ounces fresh mozzarella-and-pepperoni rolls (or any other variation of a fresh mozzarella roll)
- Freshly ground black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions. Drain and transfer to a large bowl.
- Add the tomatoes, giardiniera vegetables, artichokes, olives, olive oil and vinegar to the bowl with the tortellini.
- Thinly slice the mozzarella roll. Set half aside for garnishing the pasta. Quarter the remaining half and toss with the tortellini and vegetables.
- Season the pasta with additional salt and pepper. Toss with the parsley, reserving about a teaspoon for garnish. Transfer to a flat plate and surround the pasta salad with the reserved cheese slices and top with the parsley garnish. Serve at room temperature.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 369 |
| Total Fat | 18 g |
| Saturated Fat | 3 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 11 g |
| Cholesterol | 16 mg |
| Sodium | 616 mg |
Reviews
Great salad, perfect mix of flavors. Used sharp cheddar cheese and sorppressata as that was what I had at hand.