Cooked - Cheese Tortellini Pasta Salad - New Recipe

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Cheese Tortellini Pasta Salad

1.0

1 lb cheese tortellini

8 oz mozzarella pearls

½ cup sweet sopressata, cut into strips

½ head of radicchio, very finely sliced

¼-½ head of iceberg, very finely sliced

1 ½ cup cherry tomatoes, halved

⅓ cup black olives, sliced

⅓ cup pepperoncinis, sliced

Big handful of basil, finely chopped

¼ cup parmigiano reggiano, finely grated

¼ cup parmigiano reggiano, shaved

½ lemon, juiced

2 tsp fresh oregano (if not using the Pizza Oil)

2 tsp red pepper flakes (if not using the Pizza Oil)

2 tbsp red wine vinegar

⅓ cup Brightland Pizza Oil (or substitute with good quality olive oil)

Splash of pepperoncini brine

½ shallot, diced

Big pinch of salt

Plenty of freshly grated black pepper

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Bring pasta water to a boil and add salt. Cook tortellini until done, then drain and rinse.
Combine pasta with ½ of the dressing and let it marinate.
Add remaining ingredients including lettuces to the bowl with the tortellini.
Serve topped with shaved ricotta salata, additional cheese, and a drizzle of oil.
Dressing: Mix lemon juice, oregano, red pepper flakes, red wine vinegar, Pizza Oil, pepperoncini brine, shallot, salt, and pepper in a bowl. Adjust seasoning as needed and toss into the salad.

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