Ingredients:

  • 20 oz refrigerated cheese tortellini
  • 8 oz Genoa salami, diced into small cubes
  • 8 oz fresh mozzarella pearls
  • 1 cup cherry tomatoes, halved
  • 1 medium red bell pepper, diced
  • 1/3 cup red onion, finely diced
  • 1/2 cup black olives, sliced
  • 1 cup Italian dressing
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp red pepper flakes

Instructions:

  1. Bring a large pot of salted water to a rolling boil until it's bubbling aggressively.
  2. Add the tortellini and cook for 2-5 minutes until they float to the surface and feel tender. Note: Don't overcook or they'll fall apart when you toss the salad.
  3. Drain the pasta into a colander and immediately rinse with cold water until the noodles are chilled to the touch.
  4. Dice the salami, bell peppers, and red onion into uniform pieces roughly the size of a mozzarella pearl.
  5. Halve the cherry tomatoes and slice the olives.
  6. Place all chopped ingredients and mozzarella pearls into your extra large mixing bowl.
  7. Add the chilled tortellini to the bowl with the vegetables and meats.
  8. Whisk together the Italian dressing, dried oregano, garlic powder, and red pepper flakes in a small bowl.
  9. Pour the dressing over the salad and toss gently until every piece is glossily coated.