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Southwestern Tortellini Pasta Salad

A masterclass in large-scale, make-ahead culinary architecture. This hearty, structure-rich tortellini salad is tossed in a vibrant, emulsified herbaceous vinaigrette, designed to marinate and improve as it chills for effortless estate hosting.
Print Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Wait Time (Chilling) 1 hour
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Salad, Side Dish
Ingredients Method

Ingredients
  

The Pasta & Proteins
  • 1 pound cheese tortellini
  • ½ pound hard salami cut into ½-inch chunks
  • ½ pound sharp white cheddar cheese cut into ½-inch chunks
  • 1 7-ounce jar roasted red peppers, drained and chopped
  • 1 pint grape tomatoes halved
The Southwestern Vinaigrette
  • ¼ cup red wine vinegar
  • 2 tablespoons fresh lime juice about 1 medium lime
  • ¼ small red onion peeled and chopped
  • 1 clove garlic peeled
  • 1 teaspoon honey
  • 1 tablespoon chopped fresh cilantro
  • ¼ cup fresh spinach leaves
  • ½ cup high-quality olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse black pepper

Method
 

The Pasta Prep
  1. Cook the cheese tortellini in a large pot of salted water according to the package instructions until al dente.
  2. Rinse the cooked pasta under cold water to halt the cooking process and prevent sticking, then transfer to a large ceramic mixing bowl.
  3. Fold in the chunks of hard salami, sharp white cheddar, chopped roasted red peppers, and halved grape tomatoes.
The Vinaigrette Emulsion
  1. Place the red wine vinegar, fresh lime juice, chopped red onion, garlic clove, honey, fresh cilantro, and spinach leaves into the bowl of a food processor or blender.
  2. Pulse the machine several times to break down and combine the aromatics.
  3. With the machine running continuously, slowly stream the olive oil through the feed tube until the vinaigrette is thick, glossy, and completely emulsified.
  4. Season the vinaigrette aggressively with the kosher salt and coarse black pepper.
The Marination & Assembly
  1. Pour ¾ of the emulsified dressing over the prepared pasta salad and toss gently to ensure every ingredient is evenly coated.
  2. Cover and chill the salad in the refrigerator for at least 1 hour to allow the pasta to absorb the vibrant flavors of the vinaigrette.
  3. Before serving, bring the salad to room temperature and toss with the remaining reserved dressing to refresh the glossy finish and maximize the flavor profile.