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Tortellini with Pepperoni and Sun-Dried Tomato Pesto


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  • Pepperoni and Sun-Dried Tomato Pesto:
  • 4 oz. package of sun-dried tomatoes
  • 1/4 lb. pepperoni cut into small dice
  • 3 Tbs. Dijon mustard
  • 4 cloves garlic, minced
  • 1 Tbs. fennel seeds
  • 1 cup fruity olive oil
  • 2 Tbs. lemon juice or to taste
  • Salt and pepper to taste
  • Salad:
  • 2 lbs. cheese or meat filled tortellini, cooked and drained
  • 2 large vine-ripened tomatoes, seeded and chopped
  • 1 yellow bell pepper, seeded and chopped
  • 1 stick pepperoni (about 8 oz.) thinly sliced
  • 1/2 cup minced parsley
  • 3 Tbs. basil leaves, slivered



Step 1

To make the pesto, place the sun-dried tomatoes in a saucepan, cover with water and bring to a simmer. Simmer until softened, about 5 minutes and then set aside to cool for 10 - 15 minutes. Drain the liquid from the tomatoes, place the diced pepperoni, mustard, garlic, fennel seeds and sun-dried tomatoes in a food processor fitted with the steel blade. Process until fairly smooth. With the machine running, pour the olive oil in a thin stream through the feed tube and continue processing until the mixture is smooth. Season to taste with the lemon juice, salt and pepper.

Combine the tortellini, tomatoes, yellow pepper and pepperoni in a large mixing bowl. Add the pesto and toss well to coat the ingredients. Transfer to a serving bowl and sprinkle with the parsley and basil. Serve warm or at room temperature.

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