Insalata di pasta con tortellini

Ingredienti

• 1 bag (36 oz) tortellini
• 1 bottle (15 oz) Italian salad dressing
• 1 small red onion (finely diced)
• 1 cucumber (diced)
• 1 red bell pepper (diced)
• 1 yellow bell pepper (diced)
• 1 pint cherry tomatoes (halved)
• 8 ounces mozzarella pearls
• 4 ounces pepperoni (diced)
• 4 ounces salami (diced)
• 1/2 cup pepperoncini peppers (leave whole or dice)

Preparazione

1. 1

   Cook the tortellini according to the package directions. Drain the pasta when it's done, rinse it under cold water, and then let it sit in the colander to cool down before adding it into the salad bowl. *I like to dab the tortellini with a paper towel to ensure there is no excess moisture on it before adding it into the bowl.

2. 2

   In a large bowl, combine the cooked tortellini and Italian salad dressing.*The tortellini does not need to be completely cooled before adding it, but it should be closer to room temperature. You don't want to add steaming hot tortellini in with the other ingredients.

3. 3

   Add the rest of the ingredients. Stir until everything is well combined.

4. 4

   Cover the bowl and refrigerate for 3-4 hours to allow the pasta salad to chill before serving.