Pasta Salad With Salami, Carrots, Peas and Roasted Red Peppers

By cyosi

source: food network magazine june 2011

Ingredients

• Kosher salt
• 1/2 pound tortellini
• 1 cup cubed salami
• 1 cup shredded carrots
• 1 cup frozen peas or snap peas, blanched
• 1/2 cup chopped roasted red peppers
• 1/3 cup extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 1 shallot, minced
• Freshly ground pepper

Preparation

Step 1

Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl.

Add the salami, carrots, peas and roasted red peppers to the bowl with the tortellini.

Make the dressing: Whisk the olive oil, white wine vinegar, shallot, 1/2 teaspoon salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.

**For a creamy sauce, mix together 1/3 cup mayo, 3 tablespoons sour cream, 1 1/2 tablespoons lemon juice, 1/2 cup chopped fresh herbs and salt and pepper to taste.