Italian Tortellini
This Italian Tortellini recipe is one of the best I've had in a long time. It takes a little prep but is well worth the effort!
Servings: 4
Calories: 821kcal
Ingredients
- 18 oz fresh cheese tortellini
- 1 c broccoli florets
- 1 large stalk celery sliced thin
- 2 oz green bell pepper sliced thin
- a few thin slices red onion
- 1 c grape tomatoes
- 1 c pitted black olives drained
- ½ c artichoke hearts
- ½ c roasted red peppers sliced
- 8 whole pepperoncini
- 4 slices pepperoni
- ¼ lb sliced provolone cheese cut into triangle shapes
- ¼ c fresh basil chopped plus more for garnish
Dressing
- ¼ c red wine vinegar
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tsp dry basil
- 1 tsp dry oregano
- 1 tsp granulated sugar
- 1 tbsp Dijon mustard
- ¼ c extra virgin olive oil
Instructions
- Make the dressing by putting all dressing ingredients except olive oil in a medium bowl and whisk. Very slowly drizzle in the olive oil while whisking. Set aside.
- Prepare vegetables, meats and cheeses, set aside.
- Fill a medium saucepan ¾ with water and bring to a boil.
- Blanch broccoli by plunging into boiling water for 30 seconds and remove.
- Place on paper towels to drain and cool.
- Bring water back to a boil and add packages of tortellini.
- Cook according to package directions.
- Drain and add to large bowl.
- Pour dressing over hot tortellini.
- Add broccoli and other ingredients to pasta.
- Toss to combine.
- Cool completely before serving in the fridge.
- Garnish with additional basil if desired.
Nutrition
Calories: 821kcal | Carbohydrates: 66g | Protein: 29g | Fat: 50g | Saturated Fat: 12g | Cholesterol: 70mg | Sodium: 3029mg | Potassium: 201mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1225IU | Vitamin C: 45.1mg | Calcium: 471mg | Iron: 4.8mg