Cheese Tortellini Salad


  • 3 (250 g) packages cheese tortellini
  • 1/2 pound pepperoni, chopped
  • 1/2 pound provolone cheese, chopped
  • 2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped
  • 1 (6 ounce) can sliced black olives
  • 1/2 (8 ounce) bottle Italian-style salad dressing, or more to taste
  • 1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons)
  • Ground black pepper to taste


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.

Sign up now and get up to
50% OFF


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.