• 8servings
  • 5minutes
  • 415calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 (16 ounce) package refrigerated cheese tortellini

  2. 4 ounces sliced pepperoni, quartered

  3. 2 green onions, sliced

  4. 1 (2 1/4 ounce) can sliced black olives

  5. 1 (6 1/2 ounce) jar marinated artichoke hearts, drained and chopped

  6. 6 ounces mozzarella cheese, diced

  7. 1/3 cup extra-virgin olive oil

  8. 1 1/2 tablespoons balsamic vinegar

  9. 1 1/2 tablespoons distilled white vinegar

  10. 1 teaspoon dried Italian herb seasoning

  11. salt and black pepper to taste

Instructions Jump to Ingredients ↑

  1. Cook the tortellini according to package instructions, drain in a colander set in the sink, and rinse with cold water.

  2. Place the tortellini, pepperoni, green onions, olives, artichoke hearts, and mozzarella cheese in a large salad bowl.

  3. Whisk together the olive oil, balsamic vinegar, white vinegar, Italian seasonings, and salt and pepper in a bowl, and pour over the salad ingredients. Gently stir to combine, and refrigerate to chill before serving. For even better flavor, let chill in refrigerator for at least 2 hours before serving.


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