Ingredients

• 20 ounces cheese tortellini
• 1.5 cups cherry tomatoes
• 0.75 cups mozzarella balls
• 1 nglish cucumber , halved and sliced
• 0.75 cups yellow bell pepper
• 1 ounce pepperoni
• 0.5 cups banana pepper rings
• 0.5 cups red onion
• 0.5 cups black olives
• 2 tablespoons minced I talian parsley
• salt and freshly ground black pepper to taste
• 1 cup talian salad dressing , store bought or homemade
• 0.33 cups grated Parmesan cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Be sure not to overcook, as they'll start to unfold. Drain well, cool to room temperature, and transfer to a large bowl.
2. 2 Combine tomatoes, mozzarella balls, cucumber, bell peppers, pepperoni, banana peppers, red onion, black olives, parsley, salt, and pepper in a separate bowl, and add to the tortellini.
3. 3 Drizzle Italian dressing over salad, lightly tossing all ingredients until well coated. Refrigerate for at least 1 hour before serving.
4. 4 Stir again right before serving, garnish with grated Parmesan, and serve chilled. Store leftovers in the fridge in an air-tight container.

Nutrition per serving