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

5/31/2016, 5:11 p.m.
Ingredients Kosher salt 1/2 pound tortellini 1 cup cubed salami 1 cup shredded carrots 1 cup frozen peas or snap ...

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.