Description
A vibrant and flavorful roasted red pepper and salami tortellini salad featuring tender cheese tortellini, peppery baby arugula, briny feta, and a zesty homemade Italian vinaigrette. Perfect as a light lunch or party dish, this salad combines fresh ingredients with a balanced tangy and savory dressing.
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 package directions, about 3 to 4 minutes, until tender. Drain the tortellini well.
- Prepare the Arugula Base: Place the baby arugula in a large bowl. The quantity can be adjusted depending on your preference. When the tortellini is hot and drained, add it on top of the arugula and gently toss to combine, allowing the arugula to wilt slightly from the heat of the pasta.
- Add Salad Ingredients: Add the diced shallots, chopped roasted red peppers, chopped salami, and crumbled feta cheese to the bowl with arugula and tortellini.
- Dress the Salad: Drizzle a few tablespoons of the prepared Italian vinaigrette dressing over the salad and toss gently to coat all ingredients evenly. Add more dressing as desired for flavor.
- Serve or Store: Serve the salad immediately or keep chilled. If storing, it’s best to overdress the salad to maintain moisture and flavor. Save any extra dressing in the refrigerator for up to one week, shaking or whisking before use.
- Make the Italian Vinaigrette: In a small bowl, whisk together the red wine vinegar, minced garlic, Dijon mustard, honey, dried oregano, kosher salt, and black pepper until well combined. Slowly stream in the olive oil while whisking continuously until the dressing emulsifies into a smooth, cohesive vinaigrette.
Notes
- The salad will wilt slightly due to the warm tortellini, which enhances flavor and texture.
- Make extra Italian vinaigrette as it stores well for up to one week in the fridge; just shake or whisk before using.
- Adjust arugula quantity based on personal preference since it wilts down significantly.
- Overdressing the salad is ideal if it will sit for a while or be refrigerated, to keep the pasta moist and flavorful.
Nutrition
- Serving Size: 1 serving (about 1/4 of the recipe)
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 30 mg
