Insalata di tortellini con salame, verdure fresche e pesto

Ingredienti

• 24 ounces (1 1/2 – 16-ounce) packages frozen cheese tortellini
• 1 cup chopped salami (thick sliced deli hard salami)
• 1 cup cherry tomatoes, washed and halved
• 1/2 cucumber, sliced and quartered
• 1/2 cup sliced black olives
• 1/2 cup mozzarella cheese pearls or diced fresh mozzarella cheese
• 1/2 cup thinly sliced red onion
• 1/4 cup diced red bell pepper
• 1/4 cup diced green bell pepper
• 1/4 cup chopped fresh sweet basil leaves
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh cracked black pepper
• 1/4 cup fresh grated parmesan cheese
• 1/2 cup zesty Italian salad dressing
• 2 tablespoons pesto sauce

Preparazione

1. 1

   Cook the Tortellini: Cook the cheese tortellini according to the package instructions until al dente. Drain and rinse under cold water to cool them quickly and stop further cooking.

2. 2

   Combine Ingredients: In a large mixing bowl, add the cooled tortellini, chopped salami, halved cherry tomatoes, quartered cucumber, sliced black olives, mozzarella pearls, thinly sliced red onion, diced red and green bell peppers, chopped fresh basil, kosher salt, and cracked black pepper.

3. 3

   Add Parmesan Cheese: Sprinkle the grated parmesan cheese evenly over the combined salad ingredients to add sharp, salty flavor.

4. 4

   Add Dressings: Drizzle the zesty Italian salad dressing and pesto sauce evenly over the salad components for a flavorful coating.

5. 5

   Toss Salad: Gently toss all the ingredients together until thoroughly combined and coated with the dressing, ensuring an even distribution of flavors.

6. 6

   Chill Salad: Cover the bowl and chill in the refrigerator for at least 1 hour to allow the flavors to meld beautifully.

7. 7

   Serve: Before serving, toss the salad again to redistribute dressing and ingredients. Garnish with additional fresh basil leaves if desired. Serve chilled.