Ingredients4 h 30 m servings 762
- Bring a large pot of lightly salted water to a boil. Cook tortellini at a boil until tender yet firm to the bite and filling is warmed through, 5 to 7 minutes; drain.
- Stir cooked tortellini, tomatoes, broccoli, yellow bell pepper, Parmesan cheese, and pepperoni together in a bowl. Pour in 1 cup Italian dressing and toss to coat. Cover and refrigerate for at least 4 hours. If salad looks dry, stir in an additional 1/4 cup Italian dressing before serving.
- Cook's Note:
- I have tried several types of Italian dressing and have found that Newman's Own Family Recipe Italian® works best in this recipe.
Per Serving: 762 calories; 44.8 64.2 29.2 92 2161 Full nutrition
ReviewsRead all reviews 14
I am the submitter of this recipe. In the instructions AR left out to be sure and rinse the tortellini in cold water and drain. If the pasta is not cool, it will melt the cheese.
I made this using grilled chicken instead of sausage and it was delicious. Also used Italian dressing mix that had a small amount of balsamic vinegar mixed in with the white vinegar that the mi...
I used this as my base recipe but was looking for a hot dinner dish so sautéed onions with the yellow pepper first, added the pepperoni & artichokes to the skillet along with: 1 Tbs parsley, 1 ...
I prepared this salad the night before serving as a side dish, substituting green pepper for the yellow. For the dressing I used Debby's "Italian Dressing Mix" from this website made up with EV...
Made this pretty much as written for a potluck at work. Used a little less cheese, a yellow pepper and left out pepperoni. Added a little salt to make up for less cheese and no pepperoni. Looks ...
I used tri-color tortellini for extra color and went sparingly on the dressing. Guests can always add more dressing if they want. I like to taste the flavors of the food, not all the dressing.
Also great with Kraft Sundried Tomato and Oregano dressing, mild Spanish Chorizo sausage, and feta cheese.