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Dinner

Tortellini Primavera

Tortellini originates from the Emilia-Romagna region of Italy, and it is particularly associated with Bologna. The meat and cheese used in the pasta can vary, with common fillings being prosciutto and Parmesan or ricotta cheeses.

Instructions

Ingredients

  • 20 ounces refrigerated cheese tortellini
  • 2 cups halved cherry tomatoes
  • 1 ½ cups bite-sized broccoli florets
  • 1 cup diced yellow bell pepper
  • ¾ cup shredded Parmesan cheese
  • 6 ounces pepperoni sausage, cubed (Optional)
  • 1 ¼ cup Italian-style salad dressing

Instructions

  1. 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

 

  1. 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.

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