Type what you have

Ingredients

• ✓ cheese tortellini
• artichoke heart
• pepperoni
• provolone cheese
• black olive
• salad dressing
• salad dressing mix
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook tortellini, stirring occasionally, until they float to the top, 6 to 8 minutes; drain. Rinse with cold water until completely cool; drain and transfer to a large bowl.
2. 2 Stir artichoke hearts, pepperoni, provolone cheese, black olives, Italian-style salad dressing, dry Italian dressing mix, and black pepper into the tortellini. Add more Italian dressing just before serving, if desired.

By DevDrew

Ingredients

• ✓ cheese tortellini
• chicken breast
• chicken broth
• cream of chicken soup
• half-and-half
• spinach
• thyme
• black pepper

Instructions

1. 1 Bring a saucepan of water to a boil. Cook chicken in boiling water until no longer pink in the center, 7 to 10 minutes; drain.
2. 2 Bring chicken broth to a boil in a soup pot; add cheese tortellini, reduce heat to medium-low, and cook until tortellini are cooked through and firm to the bite, about 8 minutes. Stir chicken, cream of chicken soup, half-and-half, spinach, thyme, and black pepper with the tortellini; bring to a simmer and continue cooking until hot, 7 to 10 minutes. Serve hot.

By Christina Egan

Ingredients

• ✓ cheese tortellini
• butter
• chicken breast
• onion
• carrot
• garlic
• chicken broth
• chicken broth
• flour
• half-and-half
• spinach
• thyme
• garlic salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter and melt. Add chicken, onion, carrots, and garlic. Saute until chicken is golden brown, 8 to 10 minutes. Hit Cancel.
2. 2 Stir in 1 cup chicken broth. Push chicken and vegetables to one side of the pot. Add tortellini in a single layer to the other side. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 15 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions. Unlock and remove the lid.
4. 4 Stir 1 tablespoon chicken broth and flour together in a microwave-safe bowl. Stir in half-and-half. Microwave on high, stirring every 20 seconds, until mixture has thickened, 1 to 2 minutes. Transfer flour slurry into the pot and stir to combine. Add spinach, thyme, garlic salt, and pepper. Stir until spinach has wilted. Serve immediately.

By thedailygourmet

Ingredients

• ✓ cheese tortellini
• olive oil
• lemon juice
• red wine vinegar
• parsley
• oregano
• salt
• egg
• spinach
• feta cheese
• red onion

Instructions

1. 1 Bring a large pot of lightly salted water 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 according to package directions. Drain and set aside.
2. 2 Whisk oil, lemon juice, vinegar, parsley, oregano, and salt together in a large salad bowl; add tortellini and toss to coat. Cover bowl with plastic wrap; refrigerate, at least 2 hours.
3. 3 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool under cold running water, peel, and quarter.
4. 4 Gently stir spinach, feta cheese, and onion into tortellini mixture; arrange quartered eggs on top of salad before serving.

By Jamie Hensley

Ingredients

• ✓ cheese tortellini
• butter
• shallot
• curry powder
• vegetable broth
• coconut milk
• tomato
• jalapeno pepper
• salt
• black pepper

Instructions

1. 1 Bring a large pot of salted water to a boil; stir in tortellini and cook until tender, about 10 minutes. Drain.
2. 2 Heat butter over medium heat in a saucepan; stir in shallot and saute until translucent, about 3 minutes. Add curry powder; cook and stir until a paste forms, about 1 minute.
3. 3 Pour vegetable broth into curry paste mixture. Stir until curry is dissolved, about 1 minute; bring to a boil. Slowly pour in coconut milk; adjust heat to return soup to a simmer.
4. 4 Stir tomato and jalapeno into soup, simmer 5 minutes more. Stir tortellini into soup; season with salt and pepper.

By Damaris Kazor

Ingredients

• ✓ cheese tortellini
• chicken broth
• spinach
• basil
• garlic powder
• salt
• pepper

Instructions

1. 1 Combine chicken broth and spinach in a large pot over high heat; bring to a boil.
2. 2 Reduce heat to medium-low and stir in tortellini; cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 to 5 minutes. Season with basil, garlic powder, salt, and pepper.

By Nicole

Ingredients

• ✓ cheese tortellini
• sweet sausage
• water
• tomato
• basil
• onion soup mix
• tomato
• cabbage

Instructions

1. 1 Sauté sausage in a large pot over medium high heat until browned and crumbly, about 5 minutes. Pour in water, stewed tomatoes, basil, onion soup mix, and fresh tomatoes.
2. 2 Bring just to a boil, reduce heat to low and simmer for 15 minutes. Stir in the tortellini and cabbage. Simmer for 10 more minutes.

By Julie

Ingredients

• ✓ cheese tortellini
• portobello mushroom
• white wine
• parsley
• garlic
• pasta sauce
• salt
• pepper
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Meanwhile, prepare mushrooms by rinsing and thinly slicing the mushroom caps; discard the stems.
3. 3 In a medium skillet over low heat, combine wine, parsley, garlic and mushrooms; stirring frequently, saute for approximately 5 minutes or until mushrooms are cooked through.
4. 4 Remove skillet from heat and slowly add Alfredo sauce, stirring to blend; season with salt and pepper to taste.
5. 5 Separate hot pasta into four portions and spoon sauce over pasta. Garnish with cheese and serve immediately.

By STACEYO

Ingredients

• ✓ cheese tortellini
• canola oil
• mushroom
• butter
• all-purpose flour
• milk
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 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, 3 to 5 minutes. Drain and place into a 9-inch baking pan.
3. 3 Heat canola oil in a large saucepan over medium heat. Add mushrooms and cook until golden brown, 12 to 15 minutes. Stir butter into the pan until melted; stir in flour slowly and cook until golden, about 1 minute. Pour milk slowly into the saucepan, stirring continuously. Reduce heat to medium-low and cook until sauce begins to bubble, 7 to 8 minutes.
4. 4 Remove saucepan from heat. Season with salt and pepper. Stir in Parmesan cheese. Pour sauce over cooked tortellini in the baking pan.
5. 5 Bake in the preheated oven until sauce begins to brown, 20 to 25 minutes. Serve immediately.

By sewellpe

Ingredients

• ✓ cheese tortellini
• turkey sausage
• tomato
• vegetable broth
• evaporated milk
• heavy cream
• garlic and herb cheese spread
• spinach
• italian seasoning
• parmesan cheese

Instructions

1. 1 Cook sausage in a large stockpot over medium heat, crumbling and breaking up with a spatula, until evenly browned, about 5 minutes.
2. 2 Stir in tomatoes, tortellini, vegetable broth, evaporated milk, heavy cream, and Boursin cheese.
3. 3 Bring to a simmer; cook, uncovered, until tortellini float to the top and the filling is hot, about 8 minutes. Stir in the spinach; cook until wilted, about 2 minutes. Season with Italian seasoning and Parmesan cheese.

By thedailygourmet

Ingredients

• ✓ cheese tortellini
• ranch dressing
• milk
• chicken
• mozzarella
• bacon
• green onion
• parsley
• salt
• black pepper

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. Run tortellini under cold water and drain. Store in the refrigerator until chilled, at least 30 minutes.
2. 2 Stir ranch dressing and milk together in a large bowl. Add chilled pasta, cooked chicken, mozzarella, bacon, green onions, and parsley.
3. 3 Toss to combine. Season with salt and pepper if desired.

By thedailygourmet

Ingredients

• ✓ cheese tortellini
• flank steak
• garlic powder
• salt
• pepper
• olive oil
• romaine lettuce
• black olive
• crouton
• tomato
• caesar salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 7 to 9 minutes, until al dente, and drain.
2. 2 Preheat the oven broiler. Season steak with garlic powder, salt, and pepper; rub with olive oil. Place steak in a baking dish, and broil 5 minutes on each side, or to desired doneness. Slice diagonally into thin strips.
3. 3 In a bowl, toss the cooked tortellini, lettuce, olives, croutons, tomatoes, and dressing. Top with steak strips to serve.

By LROHNER

Ingredients

• ✓ cheese tortellini
• butter
• baby bella mushroom
• heavy cream
• parmesan cheese
• lemon zest
• nutmeg
• sea salt
• black pepper
• parmesan cheese
• parsley

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 are tender yet firm to the bite, 2 to 3 minutes; do not overcook. Drain, reserving some pasta water.
2. 2 Meanwhile, melt butter over medium heat in a large skillet. Add mushrooms, and saute until tender and golden brown, about 5 minutes. Reduce heat to low, pour in 1 1/2 cups of cream, and simmer, stirring occasionally, 4 to 5 minutes.
3. 3 Remove the skillet from the heat and add drained tortellini; toss to combine. Stir in remaining 1/2 cup of heavy cream, 1 1/2 cups Parmesan cheese, lemon zest, nutmeg, sea salt, and pepper; toss until well incorporated.
4. 4 Place the skillet over low heat and cook until Parmesan has melted and sauce has thickened slightly, 1 to 2 remaining Parmesan and parsley.

By lutzflcat

Ingredients

• ✓ cheese tortellini
• pea
• tomato
• parmesan cheese
• chive
• parsley
• olive oil
• lemon
• sugar
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain; set aside to cool.
2. 2 Meanwhile, bring a saucepan of water to a boil; cook peas in the boiling water for 2 minutes. Drain; set aside to cool.
3. 3 Combine cooled tortellini, cooled peas, tomatoes, Parmesan cheese, chives, and parsley in a large bowl.
4. 4 Whisk olive oil, lemon juice, sugar, ¾ teaspoon salt, and ⅛ teaspoon black pepper together in a small bowl until well combined; it will taste sour. Pour vinaigrette over tortellini salad; toss well.
5. 5 Cover the bowl with plastic wrap; refrigerate at least 2 hours. Season with salt and black pepper before serving.

By Toi

Ingredients

• ✓ cheese tortellini
• butter
• carrot
• onion
• chicken broth
• tomato
• dandelion green
• garlic powder
• basil
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tortellini and cook uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain.
2. 2 Melt butter in a large pot over medium heat. Add carrots and onion; cook and stir until slightly softened, about 5 minutes. Add chicken broth, tomatoes, dandelion greens, garlic powder, basil, salt, and black pepper. Bring to a boil. Reduce heat to medium-low and simmer until flavors combine, 10 to 15 minutes.
3. 3 Stir tortellini into the pot and serve.

By Rachel McCarty Hewgill

Ingredients

• ✓ cheese tortellini
• red wine vinegar
• olive oil
• mustard
• garlic
• basil
• parsley
• green onion
• salt
• black pepper
• black olive
• parmesan cheese

Instructions

1. 1 Cook tortellini according to package directions--al dente.
2. 2 While tortellini is cooking, prepare marinade. Combine vinegar, mustard, garlic, basil, chopped parsley, onions, and salt and pepper to taste.
3. 3 Drain tortellini and rinse in cold water. Pour marinade over tortellini, add olives (and optional ingredients, see above) and refrigerate. When ready to serve, add Parmesan and some fresh parsley for garnish, if desired. Serve with toothpicks.

By Nancy R

Ingredients

• ✓ cheese tortellini
• olive oil
• soy sauce
• montreal steak seasoning
• filet mignon steak
• butter
• cremini mushroom
• butter
• heavy cream
• parmesan cheese
• nutmeg

Instructions

1. 1 Whisk olive oil, soy sauce, and steak seasoning together in a small, shallow dish. Add steak strips; toss to coat. Marinate in the refrigerator for 30 minutes.
2. 2 Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon butter until melted; add steak. Cook until browned, about 2 minutes per side. Add mushrooms; cook until softened, about 5 minutes.
3. 3 Meanwhile, 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, or according to package directions, about 3 minutes. Drain and return to the pot.
4. 4 Meanwhile, melt 2 tablespoons unsalted butter in a saucepan over medium heat. Stir in heavy cream until combined. Stir in Parmesan cheese until it melts. Season Alfredo sauce with nutmeg.
5. 5 Toss tortellini with Alfredo sauce to coat; top servings with steak and mushrooms.

By thedailygourmet

Ingredients

• ✓ cheese tortellini
• olive oil
• tomato paste
• anchovy
• chicken broth
• white bean
• red pepper flakes
• oregano
• salt
• black pepper
• spinach
• parmesan cheese

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Stir in tomato paste and anchovy fillet; cook until fragrant and the color deepens, 2 to 3 minutes.
2. 2 Pour in chicken broth and bring to a boil. Stir in tortellini and beans; cook until tortellini are cooked through but still firm to the bite, about 10 minutes.
3. 3 Stir in red pepper flakes, oregano, salt, and pepper. Add spinach; cook and stir until just wilted, 2 to 3 minutes. Remove from the heat.
4. 4 Ladle into bowls and garnish with red pepper flakes and grated Parmesan cheese.

By John Mitzewich

Ingredients

• ✓ cheese tortellini
• chicken broth
• water
• chicken breast
• onion
• carrot
• lemon pepper
• oregano
• garlic salt
• broccoli floret
• parmesan cheese

Instructions

1. 1 Bring the broth and water to a boil in a large pot, and mix in chicken, onion, and carrots. Season with lemon pepper, oregano, and garlic salt. Reduce heat to low, and simmer 25 minutes, or until chicken juices run clear.
2. 2 Stir the broccoli into the pot, and cook 10 minutes. Stir in the tortellini, and continue cooking 10 minutes, or until tortellini is al dente. Mix in the Paremsan cheese just before serving.

By JOANG2

Ingredients

• ✓ cheese tortellini
• sun-dried tomato
• chicken breast
• salt
• black pepper
• garlic
• tomato
• whipping cream
• white wine
• spinach
• basil
• heavy cream
• 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 but skin is nearly soft, about 2 minutes. Drain well.
2. 2 Slice sun-dried tomatoes thinly. Heat 1 tablespoon reserved tomato oil in a large skillet over medium-high heat. Season chicken with salt and pepper and add to the skillet; saute until golden, 3 to 4 minutes. Add garlic and stir for 30 seconds. Pour in sun-dried tomatoes, diced tomatoes, cream, and white wine; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until chicken is just cooked through, about 3 minutes.
3. 3 Transfer chicken to a separate dish. Add spinach and basil to the skillet and stir. Increase heat slightly and boil until sauce thickens enough to coat the back of a spoon, about 3 minutes. Season sauce with salt and pepper. Return chicken and cooked tortellini to skillet; cook and stir over medium heat until heated through, about 2 minutes more. Stir in Parmesan cheese.

By dat1guy

Ingredients

• ✓ cheese tortellini
• olive oil
• chicken breast
• salt
• black pepper
• chicken broth
• pesto
• heavy cream
• parmesan cheese
• spinach
• cherry tomato

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add chicken to the skillet and season with salt and pepper. Sauté until chicken is cooked through and has browned, 5 to 10 minutes. Remove from skillet and transfer to a bowl; cover to keep warm. Set aside.
2. 2 Deglaze pan with chicken broth over medium heat, scraping up any browned bits. Stir in pesto and heavy cream. Cook until thickened, 3 to 5 minutes. Mix in 1/2 cup Parmesan cheese and stir until melted. Add in spinach and tomatoes. Cook until spinach begins to wilt, 3 to 5 minutes.
3. 3 Add tortellini and cooked chicken and continue cooking until bubbly and hot, 5 to 10 minutes. Sprinkle with remaining 1/2 cup Parmesan cheese and serve.

By My Hot Southern Mess

Ingredients

• ✓ cheese tortellini
• tomato
• garlic
• onion
• spinach
• basil
• garlic
• salt
• pepper
• milk
• heavy cream
• all-purpose flour
• parmesan cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Add tortellini and cook until tender, about 10 minutes.
2. 2 Meanwhile, combine tomatoes, spinach, basil, garlic, salt, and pepper in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.
3. 3 Whisk milk, cream, and flour together in a medium bowl. Add to the saucepan along with Parmesan; stir together. Cook until sauce is heated through, 3 to 5 minutes. Reduce the heat to low and simmer until thick, about 2 minutes.
4. 4 Drain tortellini, but do not rinse. Gently add to the saucepan and stir to coat with sauce.

By LELA NORTON

Ingredients

• ✓ cheese tortellini
• butter
• all-purpose flour
• heavy cream
• chicken broth
• parmigiano-reggiano cheese
• white wine
• garlic
• nutmeg
• salt
• black pepper
• chicken
• mozzarella cheese
• parsley

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Add tortellini, stir, and return to a boil. Cook, uncovered and stirring occasionally, until tortellini float to the surface and the filling is hot, about 3 minutes. Drain.
3. 3 While the tortellini is cooking, melt butter in a saucepan over medium heat. Add flour and cook, stirring constantly, for 2 to 3 minutes. Pour in heavy cream and chicken broth; mix well and simmer for 5 minutes, making sure not to boil. Add Parmigiano-Reggiano cheese, white wine, garlic, nutmeg, salt, and pepper. Cook, stirring constantly, until cheese is melted and sauce is smooth.
4. 4 Toss drained tortellini and chicken together in an ungreased 11x17-inch casserole dish. Pour Alfredo sauce over top, then cover with mozzarella cheese.
5. 5 Bake in the preheated oven until cheese is melted and golden brown, 20 to 30 minutes. Garnish with fresh parsley and serve hot.

By Piert1025

Ingredients

• ✓ cheese tortellini
• olive oil
• onion
• garlic
• smoked sausage
• tomato paste
• chicken broth
• tomato
• salt
• pepper
• spinach
• parmesan cheese

Instructions

1. 1 Heat oil in a large pot over medium heat. Add onion and garlic; cook until soft, about 5 minutes. Stir in sausage and tomato paste; cook 3 to 4 minutes.
2. 2 Add broth, diced tomatoes, tortellini, salt, and black pepper; bring to a boil. Reduce heat; simmer for 5 minutes. Stir in spinach; cook 3 to 4 minutes. Top servings with Parmesan cheese.

By Hillshire FarmR Brand

Ingredients

• ✓ cheese tortellini
• olive oil
• red onion
• zucchini
• garlic
• chicken broth
• tomato
• red wine
• sugar
• italian seasoning
• hot pepper sauce
• white corn
• parmesan cheese

Instructions

1. 1 Heat oil in a large pot over medium heat. Add onion, zucchini and garlic; cook until onion is translucent, about 3 minutes. Stir in broth, crushed tomatoes, wine, sugar, Italian seasoning, and pepper sauce; bring to a boil.
2. 2 Reduce heat. Stir in corn and Parmesan cheese; simmer 30 minutes.
3. 3 Stir in tortellini; simmer until tortellini are tender, 10 minutes more.

By Katie Ann

Ingredients

• ✓ cheese tortellini
• butter
• onion
• garlic
• paprika
• cumin
• marjoram
• salt
• black pepper
• all-purpose flour
• chicken stock
• chicken
• spinach
• heavy cream
• 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 are tender yet firm to the bite, about 9 minutes. Drain.
2. 2 Melt butter in a pot over medium heat. Add onion and garlic; cook and stir until onion is tender, about 5 minutes. Add paprika, cumin, marjoram, salt, and pepper. Reduce heat to low. Stir flour into the pot. Whisk in chicken stock slowly until fully blended.
3. 3 Bring soup to a boil, stirring frequently until thickened. Add tortellini, chicken, spinach, and heavy cream; stir until heated through, about 5 minutes. Stir in Parmesan cheese until melted, 1 to 2 minutes.

By eve-h

Ingredients

• ✓ cheese tortellini
• butter
• butter
• garlic
• white miso paste
• heavy cream
• parmesan cheese
• gochujang
• pasta water

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat; stir in tortellini (in batches if necessary) and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes.
2. 2 Scoop tortellini into a bowl with a slotted spoon. Drain water, reserving 1 cup of pasta water.
3. 3 Meanwhile, melt butter in the same pot over medium heat. Add minced garlic and sauté until fragrant, 30 to 45 seconds. Stir in miso, cream, and pasta water. Whisk continuously until miso dissolves. Add 1 tablespoon gochujang sauce and stir to combine.
4. 4 Add tortellini and Parmesan cheese, stirring briskly until cheese is blended in and sauce is smooth.
5. 5 Garnish each serving with a bit of remaining gochujang sauce

By thedailygourmet

Ingredients

• ✓ cheese tortellini
• ground beef
• beef broth
• cream of onion soup
• tomato
• green chile pepper
• green bean
• salt
• black pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
2. 2 Combine ground beef, tortellini, beef broth, cream of onion soup, diced tomatoes with green chile peppers, green beans, salt, and pepper in a slow cooker.
3. 3 Cook on High for 1 hour.

By shasty

Ingredients

• ✓ cheese tortellini
• smoked sausage
• garlic
• onion
• green bell pepper
• marinara sauce
• mozzarella cheese
• oregano

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large 12-inch oven-safe skillet over medium-high heat and add smoked sausage. Cook until brown. Add garlic, onion, and bell pepper. Lower heat to medium and stir until vegetables are soft, about 5 minutes.
3. 3 Stir in cooked tortellini, marinara sauce, 1 cup cheese, and oregano.
4. 4 Top with remaining cheese. Bake in the preheated oven until cheese is melted and bubbly, about 10 minutes.

By Allrecipes Member

Ingredients

• ✓ cheese tortellini
• cherry tomato
• broccoli floret
• yellow bell pepper
• parmesan cheese
• pepperoni sausage
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water until tender yet firm to the bite and filling is warmed through, 5 to 7 minutes; drain.
2. 2 Combine cooked tortellini, tomatoes, broccoli, yellow bell pepper, Parmesan cheese, and pepperoni in a large serving bowl. Pour in 1 cup Italian dressing and toss to coat. Cover the bowl and refrigerate for at least 4 hours. If salad looks dry, stir in remaining 1/4 cup Italian dressing before serving.

By Happyschmoopies