This is a fabulous showstopper of a pasta salad to take to parties or potlucks or enjoy at home.
For the pasta:
For the antipasto:
Sometimes pasta salads, if they sit for long, can soak up the dressing and leave the salad feeling dry. If I know I’ll be toting this dressing, I like to mix a little extra of the dressing and bring it along to refresh the salad. When I make the salad, I often don’t add the full amount all at once, but hold a little back and reserve it for the same reason.
For the Salad:
Drain tortellini well, rinsing with cold water. Toss with 1 tablespoon olive oil and a tablespoon of Italian seasoning. Add to a large bowl.
Add onion, bell peppers, tomatoes, and olives. Toss with dressing. Use as much as or little as desired. A suggestion is to toss with 1/2 cup then drizzle on a little more before serving. Chill for an hour or two.
Just before serving, add the cheeses and toss. If you’ve reserved a little dressing, add it now. Taste and adjust seasonings. Place in a pretty bowl or dish and serve.
For all dressings, make a day ahead or even earlier if possible; the dressings improve as they sit.
Italian dressing option:
Place all ingredients in a jar and shake until well blended. Improves as it sits.
Greek dressing option:
Place in a tightly covered jar and shake to combine. The dressing will turn a light color with a creamy texture as the oil and vinegar combine.
Bottled dressing option:
Place in a tightly covered jar and shake to combine.
The recipe multiplier will not work on this recipe for the dressing options.
Keywords: Bell Peppers, Cheese, Cherry Tomatoes, Feta, Olives, parmesan, Pasta, pasta salad, pepperoni, Roasted Red Pepper, romano, Salad, salami, side salads, sun dried tomatoes, tortellini