Cheese Tortellini with Salami, Mozzarella, and Marinated Veggies

Prep: 10 mins

Cook: 5 mins

Difficulty: Intermediate

Servings: 4 Servings

Inspired by Italian antipasto, this 15-minute tortellini dinner is perfect for those who want it all: meat, cheese, and veggies, too. Salty salami and milky mozzarella mingle with marinated artichokes and roasted red peppers for a burst of flavors and textures in every bite. It’s warm and ultra-colorful, and you likely have most of the ingredients on hand.

Ingredients

1 (12-ounce) jar marinated artichoke hearts
1 (12-ounce) jar roasted red peppers
1 (4-ounce) dry Italian salami
1 (8-ounce) ball fresh mozzarella cheese
2 (9-ounce) packages fresh cheese tortellini, or 1 (16- to 20-ounce) bag frozen cheese tortellini
Olive oil
Kosher salt
Freshly ground black pepper

Instructions

Bring a large pot of salted water to a boil. Meanwhile, prepare the following, adding them all to a large bowl: drain and coarsely chop 1 jar marinated artichokes and 1 jar roasted red peppers. Remove the casing from 1 (4-ounce) dry Italian salami and cut into small cubes. Cube 1 (8-ounce) ball fresh mozzarella cheese. Stir to combine.
Add 2 (9-ounce) packages fresh cheese tortellini to the boiling water and cook according to package instructions until al dente. Drain well and add to bowl. Drizzle with olive oil, season with kosher salt and black pepper, and toss to combine.