Using store-bought cheese tortellini in pasta salad is a great way to add tons of flavor with ease. Here, chef Ryan Scott adds roasted peppers, Nicoise olives, chopped salami, crumbled feta and provolone cheese. The finishing touch is his delicious chickpea vinaigrette.
- 1/3 cup red wine vinegar
- 2 teaspoons garlic paste
- 1/3 cup Dijon mustard
- 1/4 cup red onion, minced
- 3 tablespoons capers, minced
- 1/2 teaspoon sugar
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 2 tablespoons minced flat leaf parsley
- 1 cup olive oil
- 16 ounces canned chickpeas or garbanzo beans
Tortellini Pasta Salad
- 3 cups store-bought cheese tortellini
- 3/4 cup thick-cut salami, chopped or sliced
- 1 cup provolone cheese, diced
- 1/2 cup feta cheese, crumbled
- 13 ounces jarred marinated artichoke hearts, drained and chopped
- 6½ ounces jarred roasted bell peppers, sliced
- 1/2 cup Nicoise olives, sliced
- Salt and freshly ground black pepper
For the Chickpea Vinaigrette:
In a medium bowl, add the red wine vinegar, garlic paste, Dijon mustard, onion, capers, sugar, salt and pepper. Stir to combine and let sit for 5 minutes to break down the rawness of the red onion. Add the parsley, olive oil and chickpeas. Stir until incorporated. Set aside.
For the Tortellini Pasta Salad:
1. Bring a large pot of lightly salted water to a rolling boil. Cook the tortellini at a boil, stirring occasionally, until the pasta floats to the top and the filling is hot, about 6 to 8 minutes. Drain.
2. In a large bowl, add the pasta and 2 cups of the vinaigrette. Add more of the vinaigrette if needed. Dressing the pasta when it is hot allows the pasta to soak up the vinaigrette's flavors instead of going to bottom.
3. Add the salami, provolone cheese, feta, artichoke hearts, Nicoise olives and black pepper. Stir to combine and serve.