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Michelle

Spring Tortellini Salad with Crispy Salami

Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Servings: 6
Course: Main Course, Salad
Ingredients Method

Ingredients
  

PASTA SALAD
  • 19 oz frozen cheese tortellini
  • 6 oz asparagus - cut into bite size 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

Method
 

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.
PASTA SALAD
  1. Heat the oil over medium-high heat. Add salami; cook 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!