An easy recipe for an Italian Tortellini Pasta Salad that's served cold, built to feed a crowd, and the perfect side dish for your summer BBQ! Featuring cheese-filled tortellini pasta, grape tomatoes, pepperoni, marinated artichokes, and more.
Cook the tortellini to al dente according to package instructions. Strain and place until cool, running water until no longer steaming. Drain well and transfer to a large mixing bowl.
Pour 1/4 cup of dressing over the pasta, season with salt and pepper, toss to coat, and set aside.
Add the remaining ingredients, drizzle with an additional 1/2 cup of Italian dressing, and toss to combine.
Serve right away or cover and refrigerate until ready to serve.
The Anthony Kitchen