Tortellini Pasta Salad with a Sweet and Spicy Twist 

This pasta salad recipe was inspired by Phat Olive out of New York. As we mentioned in the video, one of our subscribers, Mike, wanted us to try the olive oils and balsamics from his family’s store, so Matt and Jill (Proprietors) shipped us a nice variety to sample. We were not disappointed! The Tortellini Salad recipe featured on their website was right on point. The presentation and the unique flavor from the Serrano Honey balsamic really separated this pasta salad from the rest. If you would like to order from their store, here is the link to the Phat Olive website. www.phatoliveoil.com
Happy Cooking!
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Ingredients:
• 1 (20 Ounce) Package Fresh Tortellini Any Flavor
• 1 14oz Can Quartered Artichoke Hearts
• 12 Slices Pepperoni, Quartered
• 2 Cups Spinach, Chopped
• 1/4 Cup Slivered Basil
• 8 Ounces Mozzarella Pearls
• 1 Pint Cherry Tomatoes, Halved
• 1/3 Cup Phat Olive Serrano Honey Vinegar
• 1/2 Cup Phat Olive Medium Intensity Olive Oil
• 1/4 Teaspoon Salt
• Black Pepper to taste
Directions:
Boil a large pot of well-salted water and cook tortellini according to package directions. Drain and set aside. While tortellini cooks, chop the tomatoes, spinach, and basil. Drain mozzarella, if packed in water, or chop into pieces if using a block.
In a small jar or liquid measuring cup, combine olive oil, balsamic vinegar, salt, and pepper. Shake or stir well to combine.
Toss drained pasta with all ingredients and dressing in a large bowl. Taste, add more salt and pepper, if desired, and serve.
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