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

By swwbsw1002

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

Preparation

Step 1

Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl.



Add the salami, carrots, peas and roasted red peppers to the bowl with the tortellini.



Make the dressing: Whisk the olive oil, white wine vinegar, shallot, 1/2 teaspoon salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.