This quick and easy picnic salad mixes cheese tortellini, pepperoni, provolone cheese, olives, and artichoke hearts with Italian-style salad dressing.
Ingredients
- cheese tortellini: 3 packages (250 g packages)
- pepperoni: 0.5 pound (chopped)
- provolone cheese: 0.5 pound (chopped)
- jars marinated artichoke hearts: 2 piece (6.5 ounce, chopped)
- black olives: 1 can (6 ounce can, sliced)
- Italian-style salad dressing: 0.5 bottle (8 ounce bottle, to taste)
- dry Italian salad dressing mix (such as Good Seasons®): 1 pack (.7 ounce pack)
- ground black pepper: (to taste)
Metric Conversion
Stages of cooking
-
Bring a large pot of lightly salted water to a rolling boil. Cook tortellini at a boil, stirring occasionally, until the pasta floats to the top and the filling is hot, 6 to 8 minutes; drain. Rinse tortellini with cold water until completely cooled; drain and transfer to a large bowl.
-
Stir pepperoni, provolone cheese, artichoke hearts, black olives, Italian-style salad dressing, dry Italian dressing mix, and black pepper with the tortellini. Add more Italian dressing just before serving, if desired.
