A cold Parmesan Tortellini Salad with cheese tortellini, roasted red peppers, Parmesan, and a creamy roasted red pepper dressing.

Scale

20 oz cheese tortellini

1 jar roasted red peppers, about 12 oz, drained and chopped

Freshly grated Parmesan cheese

Roasted red peppers

Mayonnaise

Olive oil

Red wine vinegar

Garlic

Parmesan cheese

Black pepper

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1. Cook the tortellini according to package directions.

2. Drain and rinse with cold water to stop the cooking process.

3. Let the tortellini cool completely.

4. Blend the roasted red peppers, mayonnaise, olive oil, red wine vinegar, garlic, Parmesan cheese, salt, and pepper until smooth and creamy.

5. Combine the cooled tortellini, chopped roasted red peppers, and Parmesan cheese in a large bowl.

6. Pour the dressing over the salad and toss until evenly coated.

7. Refrigerate until chilled before serving for the best flavor.

The salad tastes better after chilling because the flavors have time to develop.

Add extra Parmesan before serving if desired.

If the salad thickens after refrigeration, stir in a small amount of dressing or olive oil to refresh it.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

You can add vegetables, fresh herbs, or grilled chicken for variation.