Spring Tortellini Salad with Crispy Salami


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


Pasta Salad
  1. 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.
  2. While the salami cooks, prepare the pasta according to package instructions.
  3. In the last 3 minutes of cooking, add the asparagus and peas to the boiling water.
  4. Drain the pasta and veggies, toss with the prepared vinaigrette then stir in the crispy salami. Serve and enjoy!

Lemon Vinaigrette
  1. 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.