This Tortellini, Roasted Tomato and Salami Salad is a great way to showcase those beautiful summer tomatoes!
Summer is for salads at our house. How bout you folks?
Salads are just plain simple, they feed a crowd and they always go over well with family and friends.
A few of our summer favorites are my Chicken Strawberry Avocado Pasta Salad with Creamy Poppyseed Dressing, my Gram’s Easy Macaroni Salad and my Southwestern Quinoa Salad with Lime Dressing and Cotija Cheese.
Open my fridge at any point over the summer and without a doubt there will be some kind of salad to enjoy for lunch, dinner or whenever the craving hits.
And we’re not just talkin’ greens. We’re talkin’ loaded salads. Loaded with all the good things, like today’s Tortellini, Roasted Tomato and Salami Salad.
This one feeds like a meal and to make it SUPER easy, because I know how busy you guys are having fun during the summer, you can even opt for bottled salad dressing from the market if you’d like. No judgement here.
When our oldest son Sean was home recently, I whipped this one up especially for him because it had all the ingredients he enjoys; cheese tortellini, roasted grape tomatoes, hard salami, fresh mozzarella and a handful of arugula all tossed in a tangy balsamic vinaigrette.
It’s as simple as that.
Sean gave it the two thumbs up!
Bet you will too. Enjoy!
A Few Cook’s Notes for Tortellini, Roasted Tomato and Salami Salad
I used hard salami from the cold cut counter at my market. I had them slice me three 1/2-inch thick slices which came to just a bit over 8-oz.
I love the peppery taste of the arugula, but if you’re not a fan, you can substitute what you prefer.
I purchased an 8-oz. ball of fresh mozzarella and ripped it into pieces, but you could also use mini fresh mozzarella balls.
- 2 cups grape tomatoes
- 2 Tbsp. olive oil
- 1 tsp. kosher salt
- 1/2 tsp. freshly grated black pepper
- 16 oz. package cheese-filled tortellini
- 8 oz. hard salami, cubed
- 1 1/2 cups arugula
- 1 8-oz. ball fresh mozzarella, torn into pieces
- 1/2 cup balsamic vinagrette dressing, you can make homemade or to save time I use Ken's
Homemade Balsamic Vinagrette
- 3 Tbsp. balsamic vinegar
- 2 tsp. Dijon mustard
- 1 clove garlic, minced
- 1/2 cup olive oil
- salt and freshly ground black pepper, to taste
- Preheat oven to 400 degrees. Toss tomatoes with olive oil, salt and pepper until well coated. Line a large baking sheet with parchment paper. Pour tomatoes onto tray. Bake for 20 minutes until tomatoes burst. Remove from oven and let cool.
- Cook tortellini according to package directions. Drain and let cool.
- To a large bowl, add cooled tortellini, tomatoes, salami, arugula and mozzarella and toss gently with about 1/2 cup of the balsamic vinaigrette dressing.
Balsamic Vinagrette Dressing
- In a small bowl, combine vinegar, Dijon, and the garlic. Slowly add the oil, whisking constantly. Season with salt and pepper to taste.