Ingredients
The following ingredients have 4 Servings
- 19 ounce bag frozen cheese tortellini
- 1 English cucumber (cut into quarters and sliced)
- 1/4 medium red onion (thinly sliced)
- 16 ounces cherry tomatoes (halved)
- 4 ounces cooked bacon (chopped)
- 2.25 ounce can sliced black olives, drained
- 8 ounces mozzarella (cut into bite size pieces)
- 5 ounce package mini pepperoni
- 1 ounce shredded Parmesan cheese
- 2 tablespoons fresh basil (chopped)
- 1/2 cup light tasting olive oil
- 1/4 cup white wine vinegar
- 1/2 teaspoon dried oregano
- 2 garlic cloves (minced)
- 1/2 teaspoon red pepper flakes (to taste)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
Instruction
- Bring a large pot of water to a boil. Cook tortellini according to directions on the package. Drain and set add to a large serving bowl.
- Combine dressing ingredients in a pint size mason jar. Seal and shake the living tar out of it. Pour half of the dressing over the warm pasta and toss to combine.
- Add the remaining salad ingredients to the bowl and toss until well coated. Serve immediate or refrigerate until ready to serve. I like to reserve some of the basil and pepperoni to scatter on top when serving.
