Tortellini Pasta Salad with Tomato Vinaigrette

Tortellini Pasta Salad with Tomato Vinaigrette

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This tortellini salad is entirely dependent on the quality of the ingredients so try to get the best quality salami and provolone cheese.


Serves: 6 

  • 450g rainbow tortellini pasta, uncooked
  • 3 roma tomatoes
  • 1 tablespoon tomato paste
  • 1 clove garlic, minced
  • 3 tablespoons red wine vinegar
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 1/3 cup olive oil
  • 1/3 cup vegetable oil
  • salt and pepper to taste
  • 3/4 cup grated provolone cheese
  • 90g hard salami, diced
  • 2/3 cup sliced celery
  • 1/4 cup sliced black olives
  • 1/2 cup red capsicum, diced
  • 1 tablespoon red onion, diced
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon chopped fresh rosemary
  • 1 tablespoon fresh lemon juice
  • salt and pepper to taste

Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

  1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  2. Heat grill and place halved tomatoes on a sheet pan 15cm from the heat. Grill skin side up until the skin is wrinkled and partially blackened.
  3. Place the tomatoes in a food processor and add the tomato paste, garlic, red wine vinegar, balsamic vinegar, mustard and honey. Blend until smooth. With the processor running, add the olive oil and vegetable oil in a thin steady stream. Season with salt and pepper.
  4. In a large bowl, combine the tortellini, cheese, salami, celery, olives, capsicum, onion, parsley, rosemary and lemon juice. Gently toss and drizzle with vinaigrette to coat. Season with salt and pepper and serve immediately. Best served at room temperature.

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