Description
This Roasted Red Pepper and Salami Tortellini Salad is a vibrant and flavorful dish featuring tender cheese tortellini, peppery baby arugula, savory salami, tangy feta, and sweet roasted red peppers, all tossed in a zesty homemade Italian vinaigrette. Perfect as a satisfying dinner or a show-stopping party salad, it combines fresh ingredients with bold flavors for a dish that’s as colorful as it is delicious.
Ingredients
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 Dressing
- ¼ 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
- ½ cup olive oil
Instructions
- Cook Tortellini: Bring a pot of salted water to a boil and cook the cheese tortellini according to the package directions, typically about 3 to 4 minutes until al dente. Drain well.
- Prepare Greens Base: Place the baby arugula greens in a large bowl. You can adjust the quantity to your preference, keeping in mind that the arugula will wilt slightly when tossed with warm pasta.
- Toss Tortellini with Arugula: Add the drained tortellini to the bowl with the arugula and gently toss to combine, helping the greens to wilt and blend with the pasta.
- Add Remaining Salad Ingredients: Incorporate the diced shallots, chopped roasted red peppers, chopped salami, and crumbled feta cheese into the bowl.
- Dress the Salad: Drizzle several tablespoons of the prepared Italian vinaigrette over the salad and toss gently to coat all ingredients evenly. Add more dressing as desired, especially if you plan to refrigerate the salad or serve it later.
- Serve: Serve immediately for the best flavor and texture, or refrigerate for later use.
- Make Italian Vinaigrette: In a small bowl, whisk together red wine vinegar, minced garlic, Dijon mustard, honey, dried oregano, kosher salt, and freshly ground black pepper until fully combined. While whisking continuously, slowly drizzle in the olive oil until the dressing is thoroughly emulsified. Store in the fridge for up to one week; whisk or shake before serving.
Notes
- This is the best tortellini salad ever, loaded with baby arugula, roasted red peppers, salami, and feta cheese for a satisfying and delicious meal or party dish.
- The homemade Italian vinaigrette dressing makes extra; save leftovers in the fridge for up to a week to dress other salads or pasta dishes.
- Over-dressing is encouraged if you plan to keep the salad refrigerated or serve it later, as the pasta will absorb the flavors beautifully.
- Adjust the amount of arugula according to preference, remembering that it will wilt when combined with warm tortellini.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 30 mg
