Ingredients

The following ingredients have 8 Servings
  • 1/3 cup extra virgin olive oil
  • 2 bell peppers, sliced
  • 1 cup cherry tomatoes
  • 2 cloves garlic, smashed
  • 1 tablespoon fresh oregano leaves
  • Zest of 1 lemon
  • Pinch of crush red pepper flakes
  • Pinch of kosher salt
  • 16 ounces (2 cups) tortellini, cheese or spinach
  • 2 tablespoons red wine vinegar
  • 2 cups fresh arugula
  • 1/2 cup fresh basil, roughly torn
  • 1 tablespoon Dijon mustard (a grainy type is preferred)
  • 1/2 cup provolone (cubed)
  • 1/2 cup fresh mozzarella balls
  • 3-4 ounces salami, roughly chopped

Instruction

  • 1. Heat a medium skillet over medium heat. Add the olive oil, bell peppers, tomatoes, garlic, oregano, lemon zest, and a pinch of both crushed red pepper and salt. Cook until the tomatoes just begin to burst and the garlic is fragrant, about 15-20 minutes. Remove from the heat and let cool slightly.2. Meanwhile, bring a large pot of salted water to a boil and cook the tortellini according to package directions until al dente. Drain and then add the tortellini to a large salad bowl. 3. Pour the olive oil over the tortellini. Add the red wine vinegar and mustard and toss to combine. Add the arugula, basil, provolone, mozzarella, and salami and toss. 4. Serve the salad warm or cold. It will keep in the fridge for up to 5 days.