Tortellini, Roasted Tomato and Salami Salad
This Tortellini, Roasted Tomato and Salami Salad is a great way to showcase those beautiful summer tomatoes!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Salad
Cuisine: American
Keyword: pasta salad
Servings: 6 servings
Calories: 538kcal
Author: MaryAnn Dwyer
- 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.
Calories: 538kcal | Carbohydrates: 36g | Protein: 21g | Fat: 35g | Saturated Fat: 9g | Cholesterol: 59mg | Sodium: 1506mg | Potassium: 279mg | Fiber: 4g | Sugar: 4g | Vitamin A: 530IU | Vitamin C: 7.6mg | Calcium: 127mg | Iron: 2.7mg