Roasted Red Pepper and Salami Tortellini Salad Recipe

Let me tell you, this Roasted Red Pepper and Salami Tortellini Salad Recipe is one of those delightful dishes that instantly becomes a crowd favorite whenever I make it. I absolutely love how the peppery arugula combines with the savory salami and the creamy feta, all tossed together with tender cheese tortellini – it s like a flavor party in your mouth! You ll find this salad incredibly versatile, perfect for a quick weeknight dinner, picnic, or even a potluck where you want to impress without breaking a sweat.

When I first tried this recipe, I was blown away by how easy it was to toss together such a sophisticated and satisfying salad. The secret is really in the homemade Italian vinaigrette – it brings everything to life with its bright, garlicky tang. Plus, it holds up well if you want to make it ahead of time or take it on the go. Trust me, once you ve made this Roasted Red Pepper and Salami Tortellini Salad Recipe, it ll become one you’ll turn to over and over.

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Ingredients You’ll Need

Each ingredient in this Roasted Red Pepper and Salami Tortellini Salad Recipe plays a part in balancing rich and fresh flavors-making sure no bite is ever boring. Shopping for quality tortellini and look for good quality salami to really enhance the dish.

• Cheese tortellini: Fresh or refrigerated tortellini works best for that tender, cheesy center.
• Baby arugula greens: The peppery flavor adds a nice contrast, and it wilts beautifully into the salad.
• Shallots: These add a mild onion sweetness without overpowering the salad.
• Roasted red peppers: Use jarred peppers that are well-drained to avoid sogginess.
• Salami: Choose your favorite kind, chopped into bite-sized pieces; it adds savory richness.
• Feta cheese: Crumbled feta adds that creamy, salty punch that ties this salad together.
• Red wine vinegar: The acidity brightens the vinaigrette and balances the richness.
• Garlic cloves: Fresh minced garlic gives the dressing a punch of flavor.
• Dijon mustard: Helps emulsify the dressing and adds a gentle tang.
• Honey: Just a touch so the vinaigrette isn t too sharp.
• Dried oregano: Gives it a classic Italian herb aroma.
• Kosher salt and fresh ground black pepper: Essential for seasoning everything perfectly.
• Olive oil: Go for extra virgin olive oil for its fruity richness in the dressing.

Variations

I like to tweak this Roasted Red Pepper and Salami Tortellini Salad Recipe depending on the season or what s in my fridge. Feel free to customize-it s so forgiving and perfect for mixing in your own spin!

• Vegetarian version: Swap the salami for marinated artichoke hearts or sun-dried tomatoes; just as flavorful and hearty!
• Spicy kick: Add a pinch of crushed red pepper flakes to the vinaigrette for a gentle heat that wakes up your taste buds.
• Fresh herbs: Toss in fresh basil or parsley for an herby brightness that lifts the salad beautifully.
• Different cheese: I ve sometimes used goat cheese instead of feta for a creamier, tangier bite that my family loved.

How to Make Roasted Red Pepper and Salami Tortellini Salad Recipe

Step 1: Cook the Tortellini Perfectly

Bring a large pot of salted water to a boil-this adds flavor to the pasta while it cooks. Toss in the cheese tortellini and cook according to the package instructions, usually just 3-4 minutes. Don t overcook! The pasta should be tender but still have a slight bite, or al dente, since it will soften a bit more once tossed in the salad.

Step 2: Assemble the Greens and Tortellini

While the tortellini cooks, place the baby arugula in your largest salad bowl. Once drained, add the warm tortellini right on top. Give it a gentle toss-that heat helps the arugula wilt just perfectly without going limp.

Step 3: Add the Flavor Bomb Ingredients

Toss in diced shallots, roasted red peppers, chopped salami, and crumbled feta cheese. These ingredients bring tons of character and balance out the peppery greens and tender pasta perfectly.

Step 4: Whisk Together and Add the Italian Vinaigrette

In a small bowl, combine red wine vinegar, minced garlic, Dijon mustard, honey, dried oregano, kosher salt, and fresh ground black pepper. Whisk until everything blends well. Slowly drizzle in olive oil while whisking to emulsify the dressing. Pour a few tablespoons over the salad and toss gently.

I like to start with just a little dressing and then add more as needed because the tortellini soaks it up fast. You ll want it well-dressed, especially if you’re making it ahead, to keep everything flavorful and moist.

How to Serve Roasted Red Pepper and Salami Tortellini Salad Recipe

Garnishes

I like to finish this salad with a sprinkle of fresh parsley or a few shreds of Parmesan to add a fresh and slightly nutty touch. Sometimes a few lemon zest curls on top really brighten the flavors, especially if you feel like it needs a bit more zing.

Side Dishes

This salad stands strong on its own but pairs wonderfully with crusty garlic bread or a simple green salad if you want to serve a larger meal. It also goes well next to grilled chicken or roasted veggies when you want something heartier on the side.

Creative Ways to Present

For parties, I like serving this Roasted Red Pepper and Salami Tortellini Salad Recipe in individual mason jars so it s grab-and-go but looks polished. You can also pack it in a colorful salad bowl lined with fresh leaves for a stunning family-style presentation.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge. Because this salad holds up so well, I find it still tastes fantastic the next day-sometimes even better as the flavors meld together. Just give it a gentle stir before serving again.

Freezing

Freezing pasta salad isn t my go-to because the texture can change-especially with cheese and fresh greens. I recommend enjoying this salad fresh or refrigerated rather than frozen for best results.

Reheating

If you want a warm version, I reheat just enough for the portion I plan to eat by gently microwaving it or warming it in a skillet. Keep in mind, the arugula wilts more when warmed, so I sometimes add a fresh handful afterward for that pep.

FAQs

Final Thoughts

This Roasted Red Pepper and Salami Tortellini Salad Recipe is one of those dishes that feels special yet is incredibly easy to prepare-it s truly a go-to in my recipe rotation. I hope you enjoy making it as much as I do, and that it brings that perfect balance of fresh, savory, and tangy flavors to your table. Seriously, once you try this, it ll become a trusted favorite you turn to whenever you want an easy, crowd-pleasing meal or side. Give it a go and let me know how you like to customize it!

Roasted Red Pepper and Salami Tortellini Salad Recipe

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• Author: Megane
• Prep Time: 25 minutes
• Cook Time: 5 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Salad
• Method: Stovetop
• Cuisine: Italian

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Description

This vibrant Roasted Red Pepper and Salami Tortellini Salad combines tender cheese tortellini with peppery baby arugula, sweet roasted red peppers, savory salami, and tangy feta cheese, all tossed in a homemade Italian vinaigrette. Easy to prepare and perfect for lunch or a light dinner, this dish offers a delightful mix of textures and flavors, enhanced by a fresh, flavorful dressing that can be made ahead and stored for convenience.

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Ingredients

Units USM Scale 1x2x3x

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

• 1/4 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
• 1/2 cup olive oil

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Instructions

1. Cook the Tortellini: Bring a pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions, typically about 3 to 4 minutes, until al dente. Drain well once cooked.
2. Wilt the Arugula: Place the baby arugula greens in a large mixing bowl. Add the hot, drained tortellini on top of the arugula and gently toss. The warmth from the pasta will slightly wilt the arugula, enhancing its flavor and texture.
3. Add Salad Ingredients: Add the diced shallots, chopped roasted red peppers, chopped salami, and crumbled feta cheese to the bowl with the tortellini and arugula.
4. Prepare the Italian Vinaigrette: In a separate bowl, whisk together the red wine vinegar, minced garlic, Dijon mustard, honey, dried oregano, kosher salt, and freshly ground black pepper until combined. Slowly stream in the olive oil while continuously whisking to emulsify the dressing.
5. Toss and Serve: Drizzle a few tablespoons of the Italian vinaigrette over the salad ingredients. Gently toss to combine, adding more dressing if desired. Serve immediately or refrigerate. The salad tastes even better after sitting for a bit, as flavors meld.

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Notes

• The dressing makes a generous amount, which is perfect if you plan to refrigerate the salad or serve it later. The salad benefits from extra dressing as it sits and absorbs flavors.
• Store leftover vinaigrette covered in the refrigerator for up to one week. Be sure to whisk or shake before using again.
• Adjust the amount of arugula based on preference; keep in mind it wilts when mixed with warm tortellini.
• You can substitute salami with other cured meats like pepperoni or prosciutto if desired.

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Nutrition

• Serving Size: 1 serving (approx. 1/4 of recipe)
• Calories: 420 kcal
• Sugar: 5 g
• Sodium: 850 mg
• Fat: 22 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 33 g
• Fiber: 3 g
• Protein: 15 g
• Cholesterol: 30 mg