Protein-packed back to school lunches 💪 episode 7! Tortellini Pasta Salad 🍝 10 ounces cheese tortellini ¼ small red onion, thinly sliced 6 ounce jar sliced roasted red peppers, drained 1 ounce soppressata, cut into bite-size pieces 3 tablespoons extra virgin olive oil 1-½ tablespoons balsamic vinegar Crushed red pepper flakes Salt and black pepper Boil the tortellini in a pot of heavily salted water until cooked through. Drain and shake dry, then add the red onion to the colander and rinse the pasta and onion under cold water until the pasta is cool. Shake dry again, then transfer to a mixing bowl. Add the peppers, soppressata, oil, and vinegar to the bowl and stir to combine. Add salt, pepper, and crushed red pepper flakes to taste. Refrigerate for up to 3 days and stir to combine before serving. Pimento Cheese Dip 🧀 8 ounces extra sharp cheddar, grated 2 ounces softened cream cheese ½ cup jarred diced pimentos (from a 7 ounce jar) 3 tablespoons mayonnaise ½ teaspoon crushed ...