"Pepperoni and mozzarella cheese make this a filling pasta salad. Serve with fruit for a nice summertime meal." — olivegrower
Watch video tips and tricks
1 (16 ounce) package
refrigerated cheese tortellini
sliced pepperoni, quartered
green onions, sliced
1 (2.25 ounce) can
sliced black olives
1 (6.5 ounce) jar
marinated artichoke hearts, drained and chopped
mozzarella cheese, diced
extra-virgin olive oil
1 1/2 tablespoons
1 1/2 tablespoons
distilled white vinegar
dried Italian herb seasoning
salt and black pepper to taste
We love this salad! Sometimes if I'm feeling lazy, Ill just use bottled italian dressing or even mix up a batch of Good Seasons. If I have green pepper on hand, I'll usually chop that up and throw it in there too. I've also done this with frozen cheese tortellini and tri-colored tortellini with great results. This is a simple, great tasting salad and just a little different from regular pasta salad...Always a hit! Thanks for sharing. :)
This was VERY good, but a tad dry...not sure if I added too many ingredients, but next time I will double the sauce. My kids who are 4 and 3 love it as well.
Loved it plain and simple, no changes it's perfect the way it is!
It was not bad at all, tastes delicious but I had to make various adjustments which is why I gave it 4 stars. First I added green and red bell peppers as well as cherry tomatoes to add color and variety. I also added more Italian seasoning (more like 2.5 teaspoons or so) as well as some red pepper flakes for a bit of heat. Real easy recipe, I liked it a lot and the combination of taste was great - but not really out of this world.
Only thing I changed was the dressing. I used Kens Italian. It was the hit of the cookout!!
Excellent! I actually doubled this recipe the first time I made it and it was ALL GONE before the end of the night. The only thing I did different was added extra green onions and instead of marinated artichoke hearts, I used the plain artichoke hearts and let them marinate in Italian dressing for about a half hour before adding them in. I also skipped the olive oil, balsamic vinegar, and white vinegar and just used more of the Italian dressing (Wishbone) with some added Italian herb seasoning added to it. Made it simpler and I believe just as yummy! makign it again for another party this month!
I made this for a huge bbq yesterday!!! I tripled the recipe and I'm not kidding...it was gone in 20 minutes!!! Everybody LOVED this!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 233
This traditional, hearty soup is a meal all by itself.
This salad combines meat, cheese, veggies, and pasta into a picnic delight.
Classic flavors of the Mediterranean combine in this tantalizing tuna salad.