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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

Nutrition Info

415.3 calories carbohydrate: 30.3 g cholesterol: 52.8 mg fat: 25.9 g fiber: 2.6 g protein: 17 g saturatedFat: 8.1 g servingSize: - sodium: 728.6 mg sugar: 2.2 g transFat: : - unsaturatedFat: : -

Cook the tortellini according to package instructions, drain in a colander set in the sink, and rinse with cold water.
Place the tortellini, pepperoni, green onions, olives, artichoke hearts, and mozzarella cheese in a large salad bowl.
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.

8 servings

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