Tortellini Pasta Salad with Pepperoni and Black Olives
1-20 oz. package refrigerated cheese tortellini
1 container fresh pearlini mozzarella
1 cup pepperoni, chopped (I use Hormel mini pepperoni. No chopping required!)
1 container cherry tomatoes cut in half
6 to 8 fresh basil leaves, chopped
1-8oz. can sliced black olives
1 1/2 cups bottled Caesar salad dressing
Salt and pepper to taste
Cook tortellini according to package directions; drain and rinse with cold water and drain again. Transfer cooked tortellini to a large bowl and add remaining ingredients. Toss well. Refrigerate at least 1 hour before serving.
Adapted from Dream Home Cooking Girl
Doubled the ingredients for a 4th of July BBQ! Also used tri-color cheese tortellini.
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