Pasta Salad With Salami, Carrots, Peas and Roasted Red Peppers Recipe

Name: Pasta Salad With Salami, Carrots, Peas and Roasted Red Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Bring a large pot of salted water to a boil.
2
Add the tortellini and cook as the label directs; drain and rinse under cold water.
3
Transfer to a large bowl.
4
Add the salami, carrots, peas and roasted red peppers to the bowl with the tortellini.
5
Make the dressing: Whisk the olive oil, white wine vinegar, shallot, 1/2 teaspoon salt and pepper to taste in a bowl.
6
Pour over the pasta salad and toss to coat.
7
Season with salt and pepper.
8
Chill for up to 3 hours.
9
Photograph by Kang Kim

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Kosher salt, 1/2 pound tortellini, 1 cup cubed salami, 1 cup shredded carrots, and more.

Yes, Pasta Salad With Salami, Carrots, Peas and Roasted Red Peppers falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

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

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