Although we enjoy home cooked meals, my family also LOVES take out. Especially, burgers and pizza.
With my family’s love for pizza in mind, I set out to find a pasta recipe, something tasty and something different. I tried a simple recipe for pepperoni pizza pasta salad with tortellini that my husband and kids thought was really good.
It only takes an hour and a half to make and the ingredients aren’t hard to find. Plus, the measurements are made to produce enough for 8 people. That’s more than enough for our famil of 5.
What is tortellini?
This recipe calls for tortellini as the pasta of choice. This pasta has a navel or ring shape that is stuffed with cheese or meat. It originated in the Bologna region of Italy and resembles cappelletti because of the stuffing and shape.
Tortellini has a larger version called tortelloni. They’re traditionally used in making soup that’s served on Christmas Eve. These types of pasta are perfect for recipes that include tomato cream sauce or cream and butter.
Tips For Making Pepperoni Pasta Salad with Tortellini
Olives are not welcome in our household, but if you like them, feel free to add some.
If you prefer some other meat, like bacon or sausage, then use them as substitutes to pepperoni. Better yet, add them on top of pepperoni. For meat lovers, this is a heavenly choice!
If you’d rather have a vegetarian meal, cut back on the meat and add more veggies to the mix. You can also switch it up by mixing your pasta salad with a non-creamy salad dressing, like a caesar vinaigrette.
crushed red pepper flakes, for an extra kick, if desired
Bring a large pot of salted water to a boil over high heat and add the tortellini. Cook for around 6 minutes. Another option is to stop cooking the pasta maybe 3 to 4 minutes sooner than what the package recommends.
The pasta will continue to cook after you have removed it from the pot. The pasta needs to be cooked, but at the same time it needs to stay firm in the salad.
Drain the pot completely, then transfer the tortellini to a large salad bowl. Add the Italian dressing, tossing to completely coat the pasta and prevent sticking. Refrigerate for an hour, but don’t let it sit in the fridge untouched. Occasionally stir the tortellini until it is cool.
Add the tomatoes, bell pepper, olives, pepperoni, and diced mozzarella. Then, toss the salad until everything is thoroughly coated in Italian dressing.
You can add more pizza toppings, if you like. If necessary, add a bit more dressing.
Add salt and pepper to taste, or sprinkle with grated Parmesan cheese and red pepper flakes as you would any other pasta salad or slice of pizza. Serve chilled and enjoy!
Hi, I’m Alana. Wife, mom, daughter, friend, amateur gardener, coffee guzzler, shower singer, hiker extraordinaire and life-long learner from British Columbia, Canada. This blog is where I hope to be able to grow from an aspiring meal maker to an outstanding culinary creator. This is where I need your help. I invite you to join me on my journey of food exploration by providing feedback on the recipes we create here at Cool ‘til Yummy, so we can turn them into drool-worthy masterpieces together!