This is like the perfect little recipe. It’s light enough to be a yummy summer supper, it’s fabulous for lunches (you can whip up a big batch and eat on it all week) and it’s great as a side too. Plus, just take out the pepperoni and it can be a vegetarian meal.
But the best part about this recipe? It’s really yummy! You will love it!!
I think this would feed 4 hungry adults for supper or as many as 12 for a side dish.
2 (9 oz) packages of cheese filled tortellini or ravioli (I used Buitoni)
1/2 cup or so of your favorite Italian dressing (I used Newman’s Own)
1 pint of cherry tomatoes
1 green bell pepper, chopped
1 cup or so of pepperoni slices, halved
8 to 10 green onions, chopped
a big handful of Parmesean cheese, grated
pinch of salt and pepper
Over medium-high heat, bring a pot of water to a boil and then drop your pasta in. Cook about 5 minutes or so (when the tortellini starts to float, it’s usually done). Drain your tortellini and then immediately run cold water on it (to stop the cooking process). Once the pasta feels cool, drain all water off and set to the side.
In a large bowl, toss your cooled pasta with the Italian dressing and the next 6 ingredients. Cover and refrigerate at least one hour before serving.
Give the pasta salad a good toss when you’re ready to serve and sprinkle a little more cheese on top.
For me, I make this stuff on Sunday night and eat on it for lunch all week. It only gets better the longer it’s in the fridge (as long as 5 days). Seriously delicious!