Description
A bright and hearty pasta salad combining deli flavors with cheese-filled tortellini and fresh vegetables, perfect for summer gatherings.
Ingredients
- 1 pound (450 g) refrigerated cheese tortellini
- 4 quarts salted water (1 tablespoon salt)
- 8 ounces (225 g) sliced Genoa salami, quartered
- 8 ounces (225 g) diced provolone
- 1 cup halved cherry tomatoes
- 1 cup thinly sliced cucumber
- 1/2 cup sliced roasted red peppers
- 1/3 cup chopped red onion
- 1/2 cup sliced pepperoncini
- 3/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1 clove minced garlic
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
Instructions
- Boil the tortellini in salted water until al dente, about 7–9 minutes. Drain and rinse under cold water.
- Transfer the pasta to a large mixing bowl.
- Add the salami, provolone, cherry tomatoes, cucumber, roasted red peppers, red onion, and pepperoncini.
- In a separate bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, minced garlic, honey, and kosher salt.
- Toss the pasta salad with the dressing until evenly coated.
- Chill for at least 45–60 minutes before serving to allow flavors to meld.
Notes
Great for potlucks and can be made a day in advance for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Italian