Tortellini Pasta Salad

4 servings

prepBring a pot of heavily salted water to a boil
20 oz / 565 g cheese tortellini	Boil tortellini, cool with onion	Toss with peppers, salami, oil & vinegar	Season with salt, pepper & red pepper	Stir in arugula
½ small red onion, thinly sliced
1 (10–12 oz / 280–340 g) jar sliced roasted red peppers, drained
2 oz / 55 g salami or soppressata, cut into bite-size pieces
⅓ cup / 80 ml extra-virgin olive oil
3 tablespoons balsamic vinegar
Salt and black pepper
Crushed red pepper
3 big handfuls baby arugula

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