Tortellini Pasta Salad
4 servings
A chilled pasta salad of cheese tortellini with roasted peppers, salami, and peppery arugula in a balsamic vinaigrette.
| prepBring a pot of heavily salted water to a boil | ||
| 565 g cheese tortellini | Boil tortellini, cool with onion | Add peppers, salami, oil & vinegar; season & stir in arugula |
| ½ small red onion, thinly sliced | ||
| 1 (10–12 oz / 280–340 g) jar sliced roasted red peppers, drained | ||
| 55 g salami or soppressata, cut into bite-size pieces | ||
| 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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