1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
6 ounces mozzarella cheese, diced
1/3 cup extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons distilled white vinegar
1 teaspoon dried Italian herb seasoning
salt and black pepper to taste
Instructions
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.
Originally Submitted
2/15/2016
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