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Tortellini Italian Salad

Tortellini Italian Salad


Katie @ Onceamonthmeals.com


  • 20 ounces cheese tortellini
  • 0.5 medium red onion, thinly sliced
  • 2 cups cherry tomatoes, halved
  • 3 ounces pepperoni slices
  • 1 cups Italian dressing
  • 0.25 cups shredded parmesan cheese
  • 0.125 teaspoons salt
  • 0.125 teaspoons black pepper


Cook pasta according to package directions. Drain and place in a large bowl. Add onions, tomatoes, pepperoni, Italian dressing, parmesan cheese, salt and black pepper. Stir well to combine. Refrigerate for an hour before serving.

Freezing Directions:

Prepare per above directions. After combining ingredients, divide salad into freezer bags, label and freeze. TO SERVE: Thaw. Serve cold.

Servings:  8

**conversion chart image provided by Erik Spiekermann

2 Responses to “Tortellini Italian Salad”

  1. Becky says:

    I’ve just made this for our lunch, I added a teaspoon of Italian seasoning, Greek oregano would be the same to me. I did not use bottled dressing, I simply poured about 1 and 1/2 tablespoons of olive oil and a few teaspoons of red wine vinegar, then tossed, it’s delicious and light. We served that with left over ribs, taken off the bone and heated, and a fresh sliced apple.

    • Lisa says:

      Becky – Thanks for sharing your alterations! This is my husbands favorite freezer meal (and late night snack) lately!

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