Name: Tortellini Salad
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Refrigerated cheese tortellini - 1 (16 ounce) package; Marinated artichoke hearts, drained and chopped - 1 (6.5 ounce) jar; Mozzarella cheese, diced - 6 ounces; Sliced pepperoni, quartered - 4 ounces; Sliced black olives - 1 (2.25 ounce) can; Green onions, sliced - 2; Extra-virgin olive oil - ⅓ cup; Balsamic Vinegar - 1 ½ tablespoons; Distilled white vinegar - 1 ½ tablespoons; Dried Italian herb seasoning - 1 teaspoon; Salt and black pepper to taste - 1 teaspoon

Ingredients for - Tortellini Salad

1. Refrigerated cheese tortellini 1 (16 ounce) package

2. Marinated artichoke hearts, drained and chopped 1 (6.5 ounce) jar

3. Mozzarella cheese, diced 6 ounces

4. Sliced pepperoni, quartered 4 ounces

5. Sliced black olives 1 (2.25 ounce) can

6. Green onions, sliced 2

7. Extra-virgin olive oil ⅓ cup

8. Balsamic Vinegar 1 ½ tablespoons

9. Distilled white vinegar 1 ½ tablespoons

10. Dried Italian herb seasoning 1 teaspoon

11. Salt and black pepper to taste 1 teaspoon

How to cook deliciously - Tortellini Salad

1 . Stage

Start the salad: Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes.

2 . Stage

While the tortellini is cooking, make the dressing: Whisk oil, both vinegars, Italian seasoning, salt, and pepper together in a bowl.

3 . Stage

Finish the salad: Drain tortellini, then rinse with cold water and drain again. Transfer to a large bowl and add artichoke hearts, mozzarella, pepperoni, olives, and green onions. Pour dressing over top and toss until well combined. Cover and refrigerate for at least 2 hours before serving.