Recipe By olivegrower
Published Jun 8th
Prep 20m Cook 5m Additional 1h Ready In 1h 25m
Servings 8 servings Calories 415.3

Pepperoni and mozzarella cheese make this a filling pasta salad. Serve with fruit for a nice summertime meal.

Recipe Ingredients

  • 1 (16 ounce) package refrigerated cheese tortellini
  • 4 ounces sliced pepperoni, quartered
  • 2 green onions, sliced
  • 1 (2.25 ounce) can sliced black olives
  • 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
  • 6 ounces mozzarella cheese, diced
  • ⅓ cup extra-virgin olive oil
  • 1 ½ tablespoons balsamic vinegar
  • 1 ½ tablespoons distilled white vinegar
  • 1 teaspoon dried Italian herb seasoning
  • salt and black pepper to taste

Cooking Directions

  1. 1 Cook the tortellini according to package instructions, drain in a colander set in the sink, and rinse with cold water.
  2. 2 Place the tortellini, pepperoni, green onions, olives, artichoke hearts, and mozzarella cheese in a large salad bowl.
  3. 3 Whisk together the olive oil, balsamic vinegar, white vinegar, Italian seasonings, and salt and pepper in a bowl, and pour over the salad ingredients. Gently stir to combine, and refrigerate to chill before serving. For even better flavor, let chill in refrigerator for at least 2 hours before serving.

Nutrition Facts

  • Calories 415.3
  • Carbohydrate 30.3 g
  • Cholesterol 52.8 mg
  • Fat 25.9 g
  • Fiber 2.6 g
  • Protein 17 g
  • Saturated Fat 8.1 g
  • Sodium 728.6 mg
  • Sugar 2.2 g


  1. This salad was just so-so for me. (And though I usually get rave reviews for my recipes at family parties I only got one compliment on this one.) I loved the ingredients in it-- pretty much all things I like. But somehow the final product was kind of bland. It must have been the dressing. - Read more ...
  2. Big hit at our house! Took some reviewers advice and used a variety of olives, marinated artichokes, and marinated mozzarella balls from the "Mediterranean Bar" (next to the salad bar) at the grocery store. Added slivered red & green peppers, halved cherry tomatoes, and hard salami. Used tri-colored cheese tortellini - and after cooking, tossed - Read more ...
  3. Excellent! I actually doubled this recipe the first time I made it and it was ALL GONE before the end of the night. The only thing I did different was added extra green onions and instead of marinated artichoke hearts I used the plain artichoke hearts and let them marinate in Italian dressing for about - Read more ...
  4. We love this salad! Sometimes if I'm feeling lazy, Ill just use bottled italian dressing or even mix up a batch of Good Seasons. If I have green pepper on hand, I'll usually chop that up and throw it in there too. I've also done this with frozen cheese tortellini and tri-colored tortellini with great - Read more ...
  5. It was not bad at all tastes delicious but I had to make various adjustments which is why I gave it 4 stars. First I added green and red bell peppers as well as cherry tomatoes to add color and variety. I also added more Italian seasoning (more like 2.5 teaspoons or so) as well - Read more ...
  6. This was really good. I used cider vingear and salami (instead of pepperoni) because that's what I had. I also added cherry tomatoes quartered because I like the combination of mozzarella and tomatoes. I would do this again because it really tasted great and it added moisture to the salad. It was even better the - Read more ...
  7. Only thing I changed was the dressing. I used Kens Italian. It was the hit of the cookout!!
  8. Loved it plain and simple no changes it's perfect the way it is!
  9. This was VERY good but a tad dry...not sure if I added too many ingredients but next time I will double the sauce. My kids who are 4 and 3 love it as well.