Tortellini Salad with Tomato Vinaigrette


Tortellini Salad with Tomato Vinaigrette

Makes 2 meal sized servings


14 ounce bag of rainbow tortellini pasta, uncooked (any tortellini will work)


3 sun-dried tomatoes, minced

1/2 tablespoon tomato sauce

2 clove garlic, minced

3 tablespoons balsamic vinegar

1 teaspoon Dijon-style prepared mustard

2 teaspoon honey

1/4 cup olive oil

Salt and pepper to taste


3/4 cup provolone cheese, cut up

3/4 salami or pepperoni, cut up

1 tomato cut into chunks

2/3 cup sliced celery

1/4 cup sliced black olives

1/2 cup red, yellow and green bell pepper, diced

3 tablespoons red onion, diced

1/4 cup chopped fresh parsley, or a few shakes of parsley flakes

1 teaspoon chopped fresh rosemary, or a few shakes of rosemary flakes

1 tablespoon fresh lemon juice

Salt and pepper to taste


In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain

Blend together the sun-dried tomatoes, tomato sauce, garlic, balsamic vinegar, mustard, honey and olive oil.  Season with salt and pepper

In a large bowl, combine the tortellini, cheese, salami or pepperoni, tomato, celery, black olives, peppers, onion, parsley, rosemary and lemon juice.

Gently toss and drizzle with vinaigrette to coat


This dish is best served at room temperature

Dressing can be made ahead of time for the flavors to blend