Roasted Red Pepper and Parmesan Tortellini Salad
This roasted red pepper and Parmesan tortellini salad is a bold and flavorful dish made with cheese-filled pasta, smoky peppers, and savory Parmesan. Perfect for meal prep, picnics, or quick lunches, this easy pasta salad is both hearty and refreshing.
Ingredients
- Salad
- 12 oz cheese tortellini
- 1 cup roasted red peppers sliced
- ½ cup cherry tomatoes halved
- ¼ red onion thinly sliced
- ½ cup grated or shaved Parmesan cheese
- ¼ cup fresh basil chopped
- Dressing
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- Salt and black pepper to taste
Instructions
- Cook tortellini according to package instructions. Drain and rinse under cold water to cool.
- In a large bowl, combine cooked tortellini, roasted red peppers, cherry tomatoes, red onion, Parmesan, and basil.
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper.
- Pour dressing over the salad and toss gently to combine.
- Refrigerate for at least 30 minutes to allow flavors to develop.
- Toss again before serving and enjoy.
Notes
- Use high-quality Parmesan for best flavor.
- Do not overcook tortellini to keep a firm texture.
- Pat dry roasted red peppers to avoid excess moisture.
- Add extra dressing or olive oil before serving if needed.
- Store in the fridge up to 3–4 days.