Tortellini Pasta Salad || SugarRebel2

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and works well in dressings.

Cook 2 packages of mushroom and cheese tortellini according to package instructions for 8 minutes after boiling.

Drain and rinse tortellini under cold water to stop cooking.

Chop the ends off of 4 seedless cucumbers and dice them.

Slice a small sweet onion into rings, using about 3/4 of it.

Halve or quarter about half a container of grape tomatoes based on size.

Chop marinated red pepper strips from a jar.

Smash black olives with fingers to halve them and add to the bowl.

In a large plastic container, combine all chopped vegetables and olives.

Add about 1/2 cup of bottled Italian dressing and 1/2 cup of grated Parmesan cheese to the mixture and stir.

Fold in the cooled tortellini gently to avoid breaking it.

Add a heaping spoon of pesto and another 1/2 cup of dressing, then fold in shredded mozzarella.

Chop pepperoni into quarters and add to the salad, breaking apart any clumps.

Mix everything together until well combined and visually appealing.

Cover the container and refrigerate until ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens