Ingredients
- 26 ounce Tortellini (can use 26-32 ounce bag, fresh, shelf stable or frozen)
- 1 pint cherry or grape tomatoes sliced in half if large
- 1/2 cup black olives sliced
- 1/2 cup pepperoncinis or banana peppers sliced
- 1/2 cup roasted red peppers diced
- 1/2 pound pepperoni diced or sliced
- 1/2 pound Genoa salami diced or sliced
- 1/2 pound provolone cheese diced
- 1/2 red onion thinly sliced
For the dressing
- 3/4 cup olive oil
- 1/2 cup red wine vinegar balsamic vinegar can be substituted
- 1/4 cup grated Parmesan cheese
- 2 garlic cloves minced
- 2 tbsp Italian seasoning
- 1 tsp red pepper flakes
- 1/2 tsp salt
- 1 tsp black pepper
Method
- Cook the tortellini according to the package directions. Careful not to overcook. Drain and rinse in cold water to stop the cooking process and cool fast. Add the tortellini in to a large mixing bowl.
- To the bowl with the tortellini add the cherry tomatoes, olives, pepperoncinis, roasted red peppers, pepperoni, salami, provolone, and red onion.
- Prepare the dressing: In a separate bowl whisk together the olive oil, red wine vinegar, garlic and remaining seasonings.
- Pour the vinaigrette over the tortellini salad and mix well to combine.
- Chill: Refrigerate 30 minutes before serving to meld the flavors together.
- Refrigerate leftovers up to 3 days.