Cheese Tortellini Salad

This quick and easy picnic salad mixes cheese tortellini, pepperoni, provolone cheese, olives, and artichoke hearts with Italian-style salad dressing.

INGRIDIENT

3 (250 g) packages cheese tortellini

½ pound pepperoni, chopped

½ pound provolone cheese, chopped

2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped

1 (6 ounce) can sliced black olives

½ (8 ounce) bottle Italian-style salad dressing, or more to taste

1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons®)

ground black pepper to taste

DIRECTION

Step: 1

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.

Step: 2

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.

NUTRITION FACT

Per Serving: 641 calories; protein 28.3g; carbohydrates 52.4g; fat 36.8g; cholesterol 89.9mg; sodium 2047.5mg.

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