Savory Tortellini Salad


  • 1 package (12 ounce)  tortellini
  • 3 tablespoons red wine vinegar
  • 1 teaspoon basil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon coarsely ground pepper
  • 1 clove garlic, minced
  • 1/2 cup olive oil or salad oil
  • 1/4 cup parsley, finely chopped
  • 3 ounces dry salami, cut in thin strips (about 3/4 cup)
  • 1 sweet red or green bell pepper, quartered, seeded, and cut into thin strips
  • 2 tablespoons toasted pine nuts (optional)
  • 2 tablespoons grated Parmesan cheese
  • Butter or Boston lettuce


  1. Cook tortellini according to package directions.  Drain, rinse with cold water, and drain again.  Set aside.
  2. In a large bowl mix vinegar, basil, mustard, salt, pepper, and garlic.  Using a whisk or fork, gradually beat in oil until well combined.
  3. Lightly mix in tortellini, parsley, salami, pepper, pine nuts, and cheese.  Cover and refrigerate for 1 hour or longer to blend flavors.  Serve on lettuce leaves.

Serves 4 to 6

Source- California Culinary Academy, Salads


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