Ingredients25 m servings 641 cals
- Bring a large pot of lightly salted water to a rolling boil. Cook tortellini at a boil, stirring occasionally, until the pasta floats to the top and the filling is hot, 6 to 8 minutes; drain. Rinse tortellini with cold water until completely cooled; drain and transfer to a large bowl.
- Stir pepperoni, provolone cheese, artichoke hearts, black olives, Italian-style salad dressing, dry Italian dressing mix, and black pepper with the tortellini. Add more Italian dressing just before serving, if desired.
Per Serving: 641 calories; 36.8 g fat; 52.4 g carbohydrates; 28.3 g protein; 90 mg cholesterol; 2047 mg sodium. Full nutrition
ReviewsRead all reviews 18
I have to admit that I followed this recipe loosely. I had about 1/2 of a 20 oz. package of fresh tortellini left that I needed to do something with, and this recipe fit the bill. I didn't have ...
Very good recipe... Only had one can of artichokes in water and used Gazebo Room Greek salad dressing. Will make again!!!
I am a pasta salad kind of guy. I miss the tortellini salad I used to buy at this deli when I lived in Seattle a few years back. This salad really took me back home. It was delicious and it wi...
This was really tasty! We split the recipe into two portions and to one we added the artichokes (Only had one jar on hand) and to the other half we used pickled banana peppers instead. Simple ...
I actually did not follow the recipe to the letter. I went Freestyle. I was out of black olives, so I used green olives. I left out the pepperoni and put a can of diced tomatoes with basil and g...