Peppers & Cheese Tortellini Pasta Salad
This pasta salad is made with 3 cheese tortellini pasta and is made with a mixture of peppers, onions, pepperonis, and seasonings. Directions for the Instant Pot (Pressure Cooker) and the stove-top are included.
Servings: 6 servings
Calories: 382kcal
Ingredients
- 16 oz 3 cheese tortellini pasta frozen
- 1 red pepper sliced
- 1 cup pepperonis sliced
- 1 onion sliced
- 4 garlic cloves minced
- 1 teaspoon dried basil
- ½ teaspoon oregano
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon olive oil
- 3 cup chicken broth for pressure cooker
- grated Parmesan cheese for garnish
Instructions
Instant Pot (Pressure Cooker)
- Set the pressure cooker to SAUTE and add the olive oil.
- Add the peppers, onions, and garlic to the pot and cook until the onions start to turn translucent.
- Press cancel.
- Add in the basil, oregano, Italian seasoning, garlic powder, salt, and pepper.
- Add the sliced pepperonis, tortellini, and the chicken broth.
- Close the lid and set to MANUAL/PRESSURE COOK for 2 minutes.
- Release pressure a little at a time to prevent from liquid from spouting from the seal.
- Using a slotted spoon, remove the pasta salad from the pot and garnish with Parmesan cheese when serving.
Stove Top
- Cook the tortellini pasta using the directions on the package.
- In a large skillet, heat the olive oil over medium heat.
- Add in the onions, peppers, and garlic.
- Cook for about 2 minutes and then add in the basil, oregano, Italian seasoning, garlic powder, salt, and pepper.
- Add in the sliced pepperoni slices, cook for another 2 minutes and remove from heat.
- Add the cooked tortellini to the large skillet and toss the ingredients together.
- Serve with grated Parmesan cheese.
Nutrition
Serving: 1serving | Calories: 382kcal | Carbohydrates: 33g | Protein: 20g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Cholesterol: 74mg | Sodium: 961mg | Fiber: 2g | Sugar: 3g
