Creamy tortellini salad with Olive Garden dressing, sliced pepperoni, provolone cheese, sliced olives and bits of artichokes. Great potluck pasta salad that feeds a crowd. Can be made quickly in under 30 minutes.
To get started on creamy tortellini pasta salad, first make the tortellini. Tortellini can be found in bags or plastic containers usually in the cold section of the store near cheese. Make tortellini according to package instructions. Once tortellini is made, rinse with cold water to cool down the pasta and set aside to completely drain.
Stack pepperoni slices and cut down the middle in both directions, leaving 4 pieces of each pepperoni.
Stack 12 slices of provolone cheese and slice like a pizza into much smaller bite sized pieces.
Drain artichokes (and chop) and olive jars.
Combine all ingredients in a large bowl and pour on (1) 16 oz. bottle of Olive Garden Signature Italian dressing. Stir well.
Season tortellini pasta salad with black pepper.
Place in fridge for at least 1 hour to chill prior to serving.
Please see article for ingredient variations and suggestions. Keep pasta salad in refrigerator for up to 3 days in an air tight container.