Italian Tortellini Pasta Salad
This is hands down one of my most requested pasta salads for any cookout or gathering. I always end up doubling or tripling it so we have extra for the week – it makes a perfect quick lunch between calls or an easy side with dinner.
Ingredients:
- 12 oz box Veggie Penne Rigate pasta, boiled until al dente, drained, and rinsed under cold water
- 13 oz bag frozen cheese tortellini, cooked per package instructions, cooled, and drained
- 1 cup shredded carrots
- 1 pint cherry tomatoes, halved
- 1 bell pepper, diced
- 8 oz stick Margherita pepperoni, diced
- 8 oz block sharp cheddar cheese, cubed
- 1 can black olives, halved
- 1 seedless cucumber, diced
- Ken’s Steak House Lite Caesar dressing (or Ken’s Simply Vinaigrette Caesar if available)
- Optional: Locatelli cheese, grated, for topping
Instructions:
- Cook the penne and tortellini per package directions until al dente. Drain and rinse under cold water to stop the cooking process.
- In a large mixing bowl, combine the penne, tortellini, shredded carrots, cherry tomatoes, bell pepper, pepperoni, cheddar cheese, black olives, and cucumber.
- Add dressing to your liking – I usually use about a full bottle, but adjust based on how creamy you want it.
- Mix everything together until well combined.
- Optional: Sprinkle with Locatelli cheese before serving for an extra salty, nutty bite.
Tip: This pasta salad holds up great in the fridge all week, making it ideal for meal prep lunches or easy dinner sides.