Recipe by olivegrower
"Pepperoni and mozzarella cheese make this a filling pasta salad. Serve with fruit for a nice summertime meal."
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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 salad was just so-so for me. (And though I usually get rave reviews for my recipes at family parties, I only got one compliment on this one.) I loved the ingredients in it-- pretty much all things I like. But somehow the final product was kind of bland. It must have been the dressing. I think I will make this again because I really like the parts, but I will use kalamata olives for more flavor, maybe throw in some parmesan for depth, and I might use a bottled Greek or Italian dressing rather than just the oil/vinegar/Italian herbs. I think this salad has potential, but it needs some tweaking to be up to my standards.
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!
Big hit at our house! Took some reviewers advice and used a variety of olives, marinated artichokes, and marinated mozzarella balls from the "Mediterranean Bar" (next to the salad bar) at the grocery store. Added slivered red & green peppers, halved cherry tomatoes, and hard salami. Used tri-colored cheese tortellini - and after cooking, tossed it in a little bit of the marinade from the container of olives, artichokes, and mozzarella so it wouldn't stick together before I added in all the other ingredients. When finished, to help with marinating - I put the whole salad in a gallon size ziploc bag and laid it flat in the fridge. Every so often, I flipped it over to mix it up a little bit. Great space saver, too! Needed to make several salads at the same time and marinated them this way, stacked on top of each other!
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!
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.
This was really good. I used cider vingear and salami (instead of pepperoni) because that's what I had. I also added cherry tomatoes, quartered, because I like the combination of mozzarella and tomatoes. I would do this again because it really tasted great and it added moisture to the salad. It was even better the next day.
* 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: 415
** Calories from Fat: 233
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