Equipment
Ingredients
Pasta Base
- 500 g cheese tortellini, fresh or refrigerated
- 3000 ml water
- 15 g salt
Salad Mix-ins
- 150 g salami, sliced into ribbons
- 200 g roasted red peppers, drained and chopped
- 1 red onion, thinly sliced
- 60 g arugula, washed and dried
Balsamic Vinaigrette
- 60 ml extra virgin olive oil
- 45 ml balsamic vinegar
- 10 g dijon mustard
- 1 garlic, minced
- 2 g dried oregano
- 3 g salt
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Method
Bring the water and 15g of salt to a rolling boil in a large pot (100C/212F). Add the cheese tortellini and cook according to package directions, typically 3 to 5 minutes for fresh pasta, until tender.
Drain the tortellini thoroughly in a colander. Rinse briefly under cold running water to quickly drop the temperature and stop the cooking process. Let drain completely.
In a small bowl, combine the extra virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Whisk vigorously until the dressing is completely emulsified.
Transfer the cooled tortellini to a large mixing bowl. Add the salami ribbons, chopped roasted red peppers, and thinly sliced red onion.
Pour the balsamic vinaigrette over the salad components. Mix gently but thoroughly to ensure the pasta and mix-ins are evenly coated. Let the salad rest at room temperature for 10 minutes to allow the tortellini to absorb the flavors.
Just before serving, gently fold the arugula into the pasta salad until evenly distributed. Serve immediately while the greens are crisp.
Chef's Notes
- For the deepest flavor, allow the mixed pasta, meat, and peppers to marinate in the dressing for at least 30 minutes at room temperature before adding the arugula.
- If preparing this for meal prep or a picnic, pack the arugula in a separate container and mix it in right at the destination to maintain its delicate crunch.
- The saltiness of salami can vary wildly by brand. Taste the salad after dressing it, and add extra salt only if necessary.
Storage
Refrigerator: 3 days — Store without arugula. Fold in fresh arugula immediately before serving to prevent wilting.
