Prev Recipe Next Recipe

Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Save Recipe Print

Pasta Salad With Salami, Carrots, Peas and Roasted Red Peppers

Total:: 20 min
Prep:: 10 min
Cook:: 10 min

Level:: Easy

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

Recipe courtesy Food Network Magazine

My Private Notes

Name: Pasta Salad With Salami, Carrots, Peas and Roasted Red Peppers
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
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