Cheese Tortellini Salad Recipes

Steps:

• Cook the tortellini according to package instructions, drain in a colander set in the sink, and rinse with cold water.
• Place the tortellini, pepperoni, green onions, olives, artichoke hearts, and mozzarella cheese in a large salad bowl.
• Whisk together the olive oil, balsamic vinegar, white vinegar, Italian seasonings, and salt and pepper in a bowl, and pour over the salad ingredients. Gently stir to combine, and refrigerate to chill before serving. For even better flavor, let chill in refrigerator for at least 2 hours before serving.

Steps:

• 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.
• 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.

Steps:

• Cook and drain plain and spinach tortellini as directed on packages. Rinse with cold water; drain.
• Shake all Basil-Caper Dressing ingredients in tightly covered container. In large glass or plastic bowl, place tortellini and all remaining Tortellini Salad ingredients. Add dressing; toss until evenly coated. Cover and refrigerate at least 2 hours to blend flavors but no longer than 24 hours. Toss before serving.