This is a quick pasta salad that is kicked up a notch by using tortellini instead of regular pasta. It is great for a cook-out or potluck because it doesn't include mayonnaise.
Ingredients
- ounces refrigerated cheese tortellini: 20 piece
- cherry tomatoes: 2 cups (halved)
- ½ cups bite-sized broccoli florets: 1 piece
- yellow bell pepper: 1 cup (diced)
- Parmesan cheese: 0.75 cup (shredded)
- ounces pepperoni sausage: 6 piece (cubed, optional)
- Italian-style salad dressing (such as Newman's Own®): 1 cup (optional)
- Italian-style salad dressing (such as Newman's Own®): 0.25 cup (optional)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Cook tortellini at a boil until tender yet firm to the bite and filling is warmed through, 5 to 7 minutes; drain.
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Stir cooked tortellini, tomatoes, broccoli, yellow bell pepper, Parmesan cheese, and pepperoni together in a bowl. Pour in 1 cup Italian dressing and toss to coat. Cover and refrigerate for at least 4 hours. If salad looks dry, stir in an additional 1/4 cup Italian dressing before serving.
