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.
Ingredients
Units
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
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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
