A tangy and flavorful tortellini salad tossed with roasted red peppers, mozzarella, and a zesty parmesan dressing.

Scale

For the salad:

1 lb. refrigerated tortellini (any flavor)

8 oz. mozzarella, cubed

4 oz. mini pepperoni

4 oz. sliced black olives

1/2 pint cherry tomatoes, halved

2 jarred roasted red peppers packed in oil, diced (reserve oil)

Salt and pepper to taste

Fresh basil for garnish

For the dressing:

3 tbsp. roasted red pepper oil

1 tbsp. extra virgin olive oil

2 tbsp. balsamic vinegar

1 tbsp. red wine vinegar

3 tbsp. parmesan cheese

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1. Boil tortellini according to package directions, then set aside to cool.

2. In a medium bowl, combine pepperoni, black olives, mozzarella, cherry tomatoes, and diced roasted red peppers.

3. Add the cooled tortellini to the bowl and mix well to combine.

4. In a separate bowl, whisk together roasted red pepper oil, olive oil, balsamic vinegar, red wine vinegar, and parmesan cheese.

5. Taste the dressing and adjust vinegar or oil as desired.

6. Pour the dressing over the salad and toss to coat evenly.

7. Season with salt and pepper to taste.

8. Refrigerate for at least 1 hour before serving for best flavor.

9. Garnish with fresh basil and serve cold.

This salad tastes even better after chilling for several hours.

Add extra red wine vinegar if you prefer a tangier flavor.

You can substitute or add other ingredients like spinach, artichokes, or salami.