When it’s 100° outside, and the last thing I want to do it generate more heat in my home. This salad is fresh, easy to make and has amazing flavor. Not to mention you can add whatever you want to it and call it a day.
What inspired me to make this salad was a trip to Trader Joe’s and I decided to BUY EVERYTHING! You’ll notice this happens more often than not… Not literally, but I definitely bought more than was necessary. So suddenly I was left with roasted red peppers, artichoke hearts, salami… Who buys salami randomly? I DO!! I come home and there I was with a bunch of ingredients and too hot to cook something more substantial. And thus the Summer Tortellini Salad was born! Next is World Domination. But that’s later.
After I eat more of this.
Only one more bite!
… 4 bites later…
This is what happens when you make good food and you can’t stop eating it!! My life is hard…
I used Trader Joe’s pesto filled dried tortellini but you can fresh as well. Oh!! Also, please make sure you cook the tortellini until it’s tender. I made the mistake of making it waaayyy it way to undercooked the first time. Nowhere near al dente. Luckily the next day it softened up a bit, but still. Crunchy tortellini is not fun… Trust me on this.
This can be served warm, room temp or chilled. Personally, I think this tastes best when it’s chilled overnight. Especially if you decide that you want to share and take it to a party. And if you do that please invite me!!
Summer Tortellini Salad
Yield: 10 servings
Total Time: 30 min
- 1 package of Trader Joe’s dried tortellini with pesto filling
- 3 large strips of roasted red peppers, chopped
- ½ jar of marinated artichoke hearts, chopped
- 1 cucumber peeled, seeds removed and diced
- ½ cup sun-dried tomato
- 2 shallots, diced
- 1 package of salami, diced (about 5 oz)
- 3-4 shakes of bottled lemon juice
- 1 handful of Italian parsley for garnish, optional
- 3 tablespoons red wine or balsamic vinegar
- 1 teaspoon honey
- 3-5 shakes garlic powder
- 1/4 teaspoon sea salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
- 1/3 cup extra-virgin olive oil
- 2 TBSP grated parmesan cheese
To make the vinaigrette: In a small bowl, whisk together cheese, vinegar, honey, garlic powder, salt, and pepper. Slowly whisk in oil until emulsified. Taste and adjust seasoning as desired. Makes about 1 cup of vinaigrette. Set aside.
To prepare salad: Cook tortellini according to the package instructions, drain and set aside to cool. In a large, bowl combine cooked tortellini, diced onions, bell peppers, cucumbers, and salami. Fold in 1/4 to 1/2 cup of prepared dressing and lemon juice. Taste and add additional salt and pepper as desired, garnish with Italian parsley, and enjoy!