Antipasto Tortellini Salad

Makes 6 servings

Caroline Wilson

ingredients

Dressing:
1 small red onion (four ounces), peeled
1/2 cup fresh basil leaves
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
3/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
Salad:
3 large bell peppers (1 1/2 pounds total), preferably one each of red, yellow, and green, roasted
2 ounces thinly sliced Genoa salami
2 ounces Fontinella cheese
8 ounces fresh or frozen cheese filled tortellini

1
For the dressing, mince the onion in a food processor or by hand. If you’re using a processor, add the basil, oil, vinegar, salt and red pepper flakes and process for several seconds. Transfer to a mixing bowl. By hand, mince the basil and put it in a bowl with the minced onion, oil, vinegar, salt and pepper flakes.
2
For the salad, cut the bell peppers into 1/2 inch dice and add to the bowl. Cut the salami into 1/8 inch by 1/2 inch strips and the cheese into 1/4 inch cubes. Add to the bowl and toss gently.
3
Cook tortellini according to the package instructions. Drain and toss gently with the salad. Serve immediately or cover and refrigerate overnight. Adjust the seasoning before serving. Serve at room temperature.

Source: Caroline