Ingredients:

  • 20 oz refrigerated cheese tortellini
  • 1 tbsp sea salt
  • 1/2 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 1 tbsp fresh lemon juice
  • 2 cloves garlic, grated
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes
  • 1 cup salami, julienned
  • 1 cup fresh mozzarella pearls
  • 1 cup grape tomatoes, halved
  • 1/2 cup black olives, sliced
  • 1/2 cup red bell pepper, finely diced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Bring a large pot of water to a rolling boil and add the sea salt. Add the tortellini and cook for 5 minutes until the pasta looks plump and floats to the surface.
  2. Drain the tortellini immediately and rinse with cold water for 30 seconds to halt the cooking process and preserve the pasta's structure.
  3. In a small glass jar or bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, grated garlic, dried oregano, and red pepper flakes until emulsified.
  4. While the pasta is still slightly warm, place it in a large mixing bowl and toss with half of the dressing to allow the flavors to infuse into the dough.
  5. Add the julienned salami, mozzarella pearls, halved grape tomatoes, sliced olives, diced red bell pepper, and red onion to the bowl.
  6. Pour the remaining dressing over the salad, add the fresh parsley, and toss gently to combine. Serve immediately or chill for 30 minutes for enhanced flavor.