Easy Tri Color Cheese Tortellini Pasta Salad The Genetic Chef Return pasta to the pot and toss with two tablespoons oil. set aside. step 2 in a large bowl, whisk together the remaining 2 3 cup olive oil, vinegar, sun dried tomatoes, parmesan, honey, salt and pepper until combined. step 3 add the cooked pasta, tomatoes, mozzarella, salami, olives, zucchini, bell pepper, pepperoncini, and onion to the. Strain and place until cool, running water until no longer steaming. drain well and transfer to a large mixing bowl. pour ¼ cup of dressing over the pasta, season with salt and pepper, toss to coat, and set aside. add the remaining ingredients, drizzle with an additional ½ cup of italian dressing, and toss to combine.
Cheesy Tortellini Pasta Salad Foodflag Place in a large bowl, add the 3 tablespoons oil, 2 tablespoons balsamic vinegar, 1 teaspoon dijon, 1 4 teaspoon kosher salt, and 1 4 teaspoon pepper, and whisk to combine. drain the 7 ounce jar of sun dried tomatoes, coarsely chop, and add to the dressing. boil the tortellini according to package instructions. Refrigerate until ready to use then shake or whisk to recombine before using. cook tortellini in salted water according to package directions. rinse with cool water, drain and add to a large serving bowl. pour half of the dressing over the warm pasta and toss to combine. Chop it finely. combine salad ingredients. by now, you should have a pretty big bowl of chopped veggies. add the cooled pasta to the bowl, along with the cubed cheese and pepperoni. don’t forget the olives! make the dressing. in a small bowl or a jar with tight fitting lid, combine the vinaigrette ingredients. Drain and transfer to a large bowl. add ½ cup dressing to the warm tortellini and use a silicone spatula to gently toss to combine. let cool for 10 minutes, then add the remaining salad ingredients along with up to ½ cup more dressing. gently toss to combine. refrigerate for 2 3 hours.
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