Description
A vibrant and flavorful Roasted Red Pepper and Salami Tortellini Salad combining tender cheese tortellini, peppery baby arugula, sweet roasted red peppers, savory salami, and tangy feta cheese. Tossed in a homemade Italian vinaigrette, this salad is perfect for a satisfying dinner or a crowd-pleasing party dish.
Ingredients
Scale
Salad
- 20 ounces cheese tortellini, cooked
- 3 to 5 ounces baby arugula greens
- 2 shallots, diced
- 12 ounce jar roasted red peppers, drained and chopped
- 3 ounces salami, chopped
- 3 ounces crumbled feta cheese
Italian Vinaigrette Dressing
- ¼ cup red wine vinegar
- 4 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- ½ cup olive oil
Instructions
- Cook Tortellini: Bring a pot of salted water to a boil and cook the tortellini according to package directions, about 3 to 4 minutes until tender. Drain well.
- Wilt Arugula: Place the baby arugula in a large mixing bowl. Add the cooked tortellini on top and gently toss together; the warmth of the pasta will help the arugula wilt slightly.
- Add Ingredients: Add the diced shallots, chopped roasted red peppers, chopped salami, and crumbled feta cheese to the bowl.
- Toss with Dressing: Drizzle a few tablespoons of the Italian vinaigrette dressing over the salad and toss gently to combine. Add more dressing as desired for flavor and moisture.
- Serve: Serve immediately or refrigerate. Note that this salad tastes even better after resting, as flavors meld together.
- Make Dressing: In a small bowl or jar, whisk together red wine vinegar, minced garlic, Dijon mustard, honey, dried oregano, kosher salt, and black pepper until combined. Slowly stream in olive oil while continuously whisking until the dressing emulsifies. Store refrigerated for up to one week; whisk or shake before serving.
Notes
- This is a versatile, delicious tortellini salad perfect for dinner or parties.
- The dressing quantity is generous to ensure the pasta salad stays coated and flavorful, especially if stored.
- You can save leftover Italian vinaigrette in the fridge for up to a week.
- Adjust arugula quantity based on preference, keeping in mind it wilts when mixed.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 25 mg
