When Pepperoni and Tortellini Collide


Around our house during the summer months, a cutting board and sharp knife are always within reach. In some cases, they assume permanent residence on our kitchen counter for days at a time. Fresh vegetables, fruits, and aromatic herbs – either from our own backyard garden or Nelson Produce – are breakfast, lunch, and dinner staples.

 

When the June calendar turned to July and a family Fourth of July cookout called for a side dish, I had two no-brainer assumptions: search for a recipe on Pinterest, and ensure said recipe called for fresh produce. Plenty of fresh produce.

 

I was delighted to locate this easy, delicious cold pasta dish that called for ingredients nearly everyone enjoys: cheese tortellini, cherry (or grape) tomatoes, basil, mozzarella, pepperoni, Caesar salad dressing. (Are you drooling yet?)

 

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Judging from my ceramic casserole dish at the end of our dinner, the recipe was devoured by many. Only a few tomatoes and slivers of basil remained.

 

As you’ll read in the following recipe, many of the ingredients could be substituted for your family favorites: another blend of cheese, red peppers, diced ham.

 

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Cheese Tortellini Pasta Salad

1 (20-ounce) package of refrigerated cheese tortellini

1 cup of fresh mozzarella, cubed

1 cup of pepperoni, chopped

1 cup of cherry tomatoes, cut in half

1/3 cup fresh basil, chopped

2/3 cup Caesar salad dressing

Salt and pepper to taste

 

Cook the cheese tortellini according to package directions; drain and rinse with cold water. Drain again. Pat the pasta dry and allow it to cool completely. Transfer the cooked tortellini to a large bowl and add the remaining ingredients. Toss well. Garnish with fresh basil. Refrigerate at least one hour before serving.

 

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Editor’s note: Recipe courtesy of Dream Home Cooking Girl.


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