Tortellini Pasta Salad
This tortellini pasta salad combines cheese-filled tortellini, vibrant arugula, and roasted red peppers in an easy tortellini pasta salad recipe. Perfect for summer picnics or a healthy tortellini salad with arugula.
Ingredients
- Salt and black pepper
- 20 ounces cheese tortellini about
- ½ small red onion thinly sliced
- 1 10- to 12-ounce jar sliced roasted red peppers drained
- 2 ounces salami or soppressata cut into bite-size pieces
- ⅓ cup extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- Crushed red pepper to taste
- 3 big handfuls baby arugula
Instructions
- In a large pot of heavily salted water, boil the tortellini according to package directions. Drain them in a colander and shake off excess water. Add the red onion to the same colander, then rinse both the pasta and onion under cold water to cool. Drain well.
- Transfer the tortellini and onion back to the pot. Add roasted red peppers, salami, olive oil, balsamic vinegar, and crushed red pepper. Toss gently until everything is well combined.
- Season to taste with salt and black pepper. Stir in the baby arugula just before serving to keep the greens fresh and crisp.
- For meal prep, pack the arugula on top of the salad in an airtight container. Refrigerate for up to 3 days and mix just before serving.