Spring Tortellini Salad with Crispy Salami
Ingredients
Pasta Salad
- 19 oz. frozen cheese tortellini
- 6 oz. asparagus, cut into bite-sized pieces
- 1 cup fresh spring peas
- 6 oz. Fiorucci All-Natural Salami
- 2 tsp. olive oil
Lemon Vinaigrette
- 1/4 cup fresh-squeezed lemon juice
- 1 tsp. Dijon mustard
- 1 tsp. honey
- 2 cloves garlic, minced
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. fresh thyme, finely chopped
- 1/2 tsp. fresh parsley, finely chopped
- 1/4 cup extra virgin olive oil
Directions
Pasta Salad
- Heat the oil over medium-high heat. Add salami; cook for 5 minutes or until crisp, stirring occasionally. Transfer salami to paper towel-lined plate.
- While the salami cooks, prepare the pasta according to package instructions.
- In the last 3 minutes of cooking, add the asparagus and peas to the boiling water.
- Drain the pasta and veggies, toss with the prepared vinaigrette then stir in the crispy salami. Serve and enjoy!
Lemon Vinaigrette
- Add all vinaigrette ingredients to a mason jar and shake to combine. You can also add the ingredients to a bowl and whisk until emulsified.
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