Photo: Pasta Salad With Salami, Carrots, Peas and Roasted Red Peppers Recipe
Ingredients
- Kosher salt
- 1/2 pound tortellini
- 1 cup cubed salami
- 1 cup shredded carrots
- 1 cup frozen peas or snap peas, blanched
- 1/2 cup chopped roasted red peppers
- 1/3 cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 shallot, minced
- Freshly ground pepper
Directions
Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl.
Add the salami, carrots, peas and roasted red peppers to the bowl with the tortellini.
Make the dressing: Whisk the olive oil, white wine vinegar, shallot, 1/2 teaspoon salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.
Photograph by Kang Kim
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By lirpasnave_13063630
welland
on August 13, 2012
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Very easy & tasted great. I can't make anything without garlic, so I sauteed some fresh garlic & the shallot in the olive oil before I added it to the salad. As well I added a shot (maybe 2 tbspn of balsamic vinaigrette & some parmesan cheese.
By redvic56
on August 11, 2012
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GREAT quick meal. I replaced the salami w/procuitto
By annanna
Las Vegas, NV
on June 26, 2012
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Although I don't like to review a recipe if I made changes, I think my changes were quite minimal, and for the most part recipes are just guide lines. I addes a good amound of fresh oregano and parsley. Trying to re-create the tortollini salad from Rafettos on Housten and Sullivan in NYC. Didn't come close but it was really good. I knew my Husband would like the salami. Would make a great salad for picnics or tailgaits. Try it.
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