Bruschetta-Style Tortellini Salad

Pizza in a bowl! It’s what you’ll think when you take your first bite. MORE+ LESS-

By Betty Crocker Kitchens

January 28, 2010

Ingredients

can (14.5 oz) Muir Glen™ organic diced tomatoes, drained, juice reserved

1/4

cup chopped fresh basil leaves

tablespoons extra-virgin olive oil

clove garlic, finely chopped

package (20 oz) refrigerated cheese-filled tortellini

cups sliced fresh mushrooms (about 5 oz)

cup cubed mozzarella cheese

1/2

cup chopped red onion

can (2 1/4 oz) sliced ripe olives, drained

1/2

package (3.5-oz size) sliced pepperoni, cut in half

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1

In medium bowl, mix dressing ingredients.
2

Cook and drain tortellini as directed on package. Rinse with cold water to cool; drain. In large bowl, toss tortellini with dressing, mushrooms, cheese, onion, olives and pepperoni; stir in reserved tomato juice.
3

Cover and refrigerate 1 to 4 hours before serving.

Save time by substituting 1 container (16 oz) fresh bruschetta mix for the dressing. Look for this product in the deli or fresh pasta section of the supermarket.
Consider serving this salad as a main dish. Complete the meal with a side of fresh steamed green beans and a crusty baguette.