Italian Tortellini Pasta Salad.
Ingredients
- 1/3 cup extra virgin olive oil
- 2 bell peppers, sliced
- 1 cup cherry tomatoes
- 2 cloves garlic, smashed
- 1 tablespoon fresh oregano leaves
- Zest of 1 lemon
- Pinch of crush red pepper flakes
- Pinch of kosher salt
- 16 ounces (2 cups) tortellini, cheese or spinach
- 2 tablespoons red wine vinegar
- 2 cups fresh arugula
- 1/2 cup fresh basil, roughly torn
- 1 tablespoon Dijon mustard (a grainy type is preferred)
- 1/2 cup provolone (cubed)
- 1/2 cup fresh mozzarella balls
- 3-4 ounces salami, roughly chopped
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Instructions
- 1. Heat a medium skillet over medium heat. Add the olive oil, bell peppers, tomatoes, garlic, oregano, lemon zest, and a pinch of both crushed red pepper and salt. Cook until the tomatoes just begin to burst and the garlic is fragrant, about 15-20 minutes. Remove from the heat and let cool slightly.
- 2. Meanwhile, bring a large pot of salted water to a boil and cook the tortellini according to package directions until al dente. Drain and then add the tortellini to a large salad bowl.
- 3. Pour the olive oil over the tortellini. Add the red wine vinegar and mustard and toss to combine. Add the arugula, basil, provolone, mozzarella, and salami and toss.
- 4. Serve the salad warm or cold. It will keep in the fridge for up to 5 days.
Source
Original recipe: View Original
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