By MaryAnn Dwyer, The Beach House Kitchen
Ingredients
- 2 cups grape tomatoes
- 2 Tbsp. olive oil
- 1 tsp. kosher salt
- 1/2 tsp. freshly grated black pepper
- 16 oz. package cheese-filled tortellini
- 8 oz. hard salami, cubed
- 1 1/2 cups arugula
- 1 8-oz. ball fresh mozzarella, torn into pieces
- 1/2 cup balsamic vinagrette dressing, you can make homemade or to save time I use Ken’s
Homemade Balsamic Vinagrette
- 3 Tbsp. balsamic vinegar
- 2 tsp. Dijon mustard
- 1 clove garlic, minced
- 1/2 cup olive oil
- salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400 degrees. Toss tomatoes with olive oil, salt and pepper until well coated. Line a large baking sheet with parchment paper. Pour tomatoes onto tray. Bake for 20 minutes until tomatoes burst. Remove from oven and let cool.
- Cook tortellini according to package directions. Drain and let cool.
- To a large bowl, add cooled tortellini, tomatoes, salami, arugula and mozzarella and toss gently with about 1/2 cup of the balsamic vinaigrette dressing.
Balsamic Vinagrette Dressing
- In a small bowl, combine vinegar, Dijon, and the garlic. Slowly add the oil, whisking constantly. Season with salt and pepper to taste.
Servings: 6 / Prep time: 10 min. / Cook time: 20 min. / Total time: 30 min.
Notes
- I used hard salami from the cold cut counter at my market. I had them slice me three 1/2-inch thick slices which came to just a bit over 8-oz.
- I love the peppery taste of the arugula, but if you’re not a fan, you can substitute what you prefer.
- I purchased an 8-oz. ball of fresh mozzarella and ripped it into pieces, but you could also use mini fresh mozzarella balls.
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