Tortellini Italian Salad - Lunch Version
8
Servings
8
Ingredients
2
Comments
This crowd pleasing pasta salad combines the familiar flavors of pepperoni, parmesan cheese and Italian dressing with the natural brightness of red onion and cherry tomatoes.
8
Servings
8
Ingredients
2
Comments
Ingredients
- 20 ounces Cheese Tortellini, Frozen
- ¼ tablespoons dice Onion, Red
- 1 cup halve Cherry Tomatoes
- ¾ cups Pepperoni, Sliced
- ⅓ cups Italian Dressing
- ¼ cups Parmesan Cheese, Shredded
- ⅛ teaspoons Salt
- ⅛ teaspoons Black Pepper
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Cook pasta according to package directions.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Cook pasta according to package directions.
- Drain and place in a large bowl.
- Add red onions, tomatoes, pepperoni, italian dressing, parmesan cheese, salt and black pepper. Stir well to combine.
- Refrigerate for an hour before serving.
2 Comments
Join the discussionI’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.
Becky – Thanks for sharing your alterations! This is my husbands favorite freezer meal (and late night snack) lately!