Antipasto Tortellini Salad with Salami and Mozzarella

By Sprig Originals ✓ · cooked up in Sprig

A big bowl of cheese tortellini tossed with salami, mozzarella pearls, olives and roasted peppers in a garlicky red wine vinaigrette. It's built to sit out: it tastes better after an hour at room temperature than it does straight from the fridge, it travels in one covered bowl, and it feeds a dozen people without anyone needing a plate warmer.

Ingredients

• 2 lb refrigerated cheese tortellini
• 8 oz sliced Genoa salami, cut into ribbons
• 8 oz fresh mozzarella pearls, drained
• 2 cups cherry tomatoes, halved
• 12 oz jarred roasted red peppers, drained and sliced
• 1 cup pitted kalamata olives, halved
• 1 cup fresh basil leaves, torn
• 1/2 cup grated Parmesan

• 2/3 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 3 cloves garlic, finely grated
• 2 tsp dried oregano
• 1 tsp kosher salt
• 1 tsp black pepper

Instructions

1. Bring a large pot of well-salted water to a boil and cook the tortellini according to the package, usually 3 to 5 minutes, until just tender. Do not overcook — mushy pasta falls apart on the drive.
2. Drain the tortellini and rinse under cold running water for about 1 minute, tossing gently, until completely cool. Shake off as much water as possible and spread on a sheet pan or clean towel for 5 minutes to dry.
3. While the pasta cools, whisk the olive oil, red wine vinegar, grated garlic, oregano, salt and pepper in the bottom of your largest serving bowl until thickened and cloudy.
4. Add the cooled tortellini to the bowl and toss to coat in the dressing. Letting the pasta soak up the vinaigrette first is what keeps the salad from tasting dry hours later.
5. Add the salami, mozzarella pearls, cherry tomatoes, roasted red peppers and olives. Toss gently to combine, then taste and add more salt or a splash of vinegar as needed.
6. Cover and refrigerate at least 1 hour or up to 24 hours ahead. Toss again before you leave the house, since the dressing settles to the bottom.
7. Take the bowl out of the fridge 45 to 60 minutes before serving so it comes to room temperature, then toss through the torn basil and Parmesan just before putting it on the table.

Chef's tips

Nutrition (per serving, estimated)

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