| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
Ingredients
- Kosher salt
- 1/2 pound tortellini
- 1 cup cubed salami
- 1 cup shredded carrots
- 1 cup frozen peas or snap peas, blanched
- 1/2 cup chopped roasted red peppers
- 1/3 cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 shallot, minced
- Freshly ground pepper
Instructions
- Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl.
- Add the salami, carrots, peas and roasted red peppers to the bowl with the tortellini.
- Make the dressing: Whisk the olive oil, white wine vinegar, shallot, 1/2 teaspoon salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.
Reviews
Good and an amazing recipe for special occasions
This salad is good made exactly as the recipe recommends. However, for those who found the dressing bland using good olive oil is key. Still, to take it over the top, add the following to the dressing recipe here: 1 tbsp. Lea & Perrins Worcestershire sauce, juice from 1/2 lemon, 2 cloves of garlic minced, 1 tsp. dried oregano, & 1/8 cup of grated Romano cheese. Whisk it together until the olive oil is emulsified. I doubled the recipe for my family and with the additions to the dressing that I have included above, it was fantastic (5 stars).
I didn’t have tortellini so I used tri-colored corkscrew pasta. I also added some garlic to the dressing because I adore garlic. Very flavorful lots of good stuff. I plan on making this again for my dad’s birthday party this summer.
I followed the recipe exactly. The dressing was extremely bland, so I added some Dijon mustard and garlic powder and lots of salt and pepper. It tasted OK. Honestly I think a bottle of Italian dressing would give it better flavor. The salad ingredients were a good combination of flavors. I will make again, but use Italian dressing, easier and better flavor.
An excellent pasta salad. I didn’t use cheese tortellini, just regular penne pasta. Next time I’ll try the recipe exactly as written. Even still, with the pasta that I used, it came out really tasty.
Salad was good, I did not roast the peppers, i just sliced them long ways (we like the crunchiness, I added Kalamata Olives, and Feta Cheese. That made it, in my opinion
much better. I made a dressing of olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard,and red wine vinegar.
much better. I made a dressing of olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard,and red wine vinegar.
Lots of goodies in every bite! Very simple and quick to make on a hot day. I had everything prepped and ready in the time it took to boil water and cook the tortellini. All that was left was to drain the water and toss it all together! We ate this as a meal, but you could serve it as a side and even double it to feed a larger crowd. I couldn’t find a shallot, so I subbed 1/2 tsp jarred minced garlic and 1/4 tsp dried oregano.
Very easy & tasted great. I can’t make anything without garlic, so I sauteed some fresh garlic & the shallot in the olive oil before I added it to the salad. As well I added a shot (maybe 2 tbspn of balsamic vinaigrette & some parmesan cheese.
GREAT quick meal. I replaced the salami w/procuitto
Although I don’t like to review a recipe if I made changes, I think my changes were quite minimal, and for the most part recipes are just guide lines. I addes a good amound of fresh oregano and parsley. Trying to re-create the tortollini salad from Rafettos on Housten and Sullivan in NYC. Didn’t come close but it was really good. I knew my Husband would like the salami. Would make a great salad for picnics or tailgaits. Try it.