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Tortellini Antipasto Salad




Source of Recipe


Internet


List of Ingredients




Dressing
1/4 cup red wine vinegar
1 garlic clove, crushed through a press
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil
2 pounds frozen cheese tortellini
One 24-ounce jar giardinera, drained and coarsely chopped
6 ounces sliced (1/4-inch thick) Genoa-style salami, cut into 1/2-square pieces
1 cup pimento-stuffed green olives, coarsely chopped
1 large red pepper, roasted, seeded, and cut into 1/2-inch square pieces (see Note)
3 scallions, white and green parts, chopped
3 tablespoons chopped fresh basil, oregano, or parsley



Recipe



1. To make the dressing, place the vinegar, garlic, salt, and pepper in a blender. With the machine running, gradually add the oil and process until thick and smooth. Set aside.

2. Cook the tortellini in boiling salted water according to the package instructions. Drain, rinse under cold running water, and drain well.

3. Transfer the pasta to a large bowl. Add the giardinera, salami, olives, red pepper, scallions, and basil. Toss with three-fourths of the dressing, covering and reserving the remaining dressing. Cover the pasta salad and refrigerate until chilled, at least 2 hours and up to 6 hours.

4. Just before serving, toss with the reserved dressing. Taste for seasoning, and add more salt and pepper, if needed. Serve chilled.

Note: There’s more than one way to roast a pepper. Most methods ask the cook to turn the pepper over an open flame, but this technique takes much less attention. To roast a red pepper, position the broiler rack about 6 inches from the source of heat and preheat the broiler. Cut off the top of the red pepper, just below and including the stem, then cut off 1/2-inch from the bottom of the pepper. Slit the pepper down the side, open it up, and cut out the ribs and seeds. Spread out the pepper, skin side up, and press on it to flatten.

Broil, skin side up, until the skin is blackened and blistered, 5 to 10 minutes. Be careful not to burn a hole through the pepper — only the skin should blacken. (The flattened pepper can also be grilled over a hot charcoal fire or in a gas grill heated to the High setting.) Using kitchen tongs, transfer to a plate and cover with foil. Let stand until cool enough to handle. Using a small knife, peel and scrape off the skin. Try not to rinse the pepper under cold running water unless absolutely necessary.