Pizza Tortellini Salad

SERVES 8  |  ACTIVE TIME 15 Min  |  TOTAL TIME 15 Minutes

1 (19 ounce) bag frozen cheese tortellini
1 English cucumber, cut into quarters and sliced
1/4 medium red onion, thinly sliced
16 ounces cherry tomatoes, halved
4 ounces cooked bacon, chopped
1 (2.25 ounce) can sliced black olives, drained
8 ounces mozzarella, cut into bite size pieces
1 (5 ounce) package mini pepperoni
1 ounce shredded Parmesan cheese
2 tablespoons fresh basil, chopped

Dressing
1/2 cup light tasting olive oil
1/4 cup white wine vinegar
1/2 teaspoon dried oregano
2 garlic cloves, minced
1/4-1/2 teaspoon red pepper flakes, to taste
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Bring a large pot of water to a boil. Cook tortellini according to directions on the package.  Drain and set add to a large serving bowl.

Combine dressing ingredients in a pint size mason jar. Seal and shake the living tar out of it. Pour half of the dressing over the warm pasta and toss to combine.

Add the remaining salad ingredients to the bowl and toss until well coated. Serve immediate or refrigerate until ready to serve. I like to reserve some of the basil and

DONNA'S NOTES: Salad is excellent the next day. This is a fantastic make ahead salad. When making ahead, use 1/2 of the dressing when preparing the salad. Reserve the remaining dressing to pour over the salad before you serve. If you use all of the dressing initially your pasta may soak up all the dressing.

Recipe developed by Donna Elick - The Slow Roasted Italian
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