Italian Tortellini Pasta Salad
Ingredients
The salad
-
16
ounces
tortellini, cheese or spinach
-
2
cups
fresh arugula
-
½
cup
fresh basil, roughly torn
-
½
cup
provolone, cubed
-
½
cup
fresh mozzarella balls
-
3-4
ounces
salami, roughly chopped
The dressing and vegetables
-
⅓
cup
extra virgin olive oil
-
2
bell peppers
sliced
-
1
cup
cherry tomatoes
-
2
cloves
garlic, smashed
-
1
tablespoon
fresh oregano leaves
-
1
unit
zest of 1 lemon
-
a pinch
unit
crushed red pepper flakes
-
a pinch
unit
kosher salt
-
2
tablespoons
red wine vinegar
-
1
tablespoon
Dijon mustard (grainy type preferred)
Instructions
- Heat olive oil in a skillet and cook bell peppers, tomatoes, garlic, oregano, lemon zest, crushed red pepper, and salt until tomatoes burst and garlic is fragrant.
- Boil salted water and cook tortellini until al dente, then drain and place in a salad bowl.
- Pour the cooked olive oil mixture over the tortellini, add red wine vinegar and mustard, and toss to combine.
- Add arugula, basil, provolone, mozzarella, and salami to the bowl and toss again.
- Serve the salad warm or cold, and store in the fridge for up to 5 days.
Nutrition Facts (estimated)
Servings
8
Calories
373
Total fat
25g
Total carbohydrates
30g
Total protein
15g
Sodium
600mg
Cholesterol
30mg
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