Pasta Salad with Southwestern
1 pound cheese-filled tricolor tortellini
1/2 pound salami, cut into 1/2 inch pieces
1/2 pound white cheddar cheese, cut into 1/2-inch pieces
1 7-ounce jar roasted red peppers, drained
1 pint grape tomatoes
1/4 cup red wine vinegar
Juice of 1 medium lime
1/4 medium red onion, chopped
1 clove garlic
1 teaspoon honey
1 tablespoon fresh cilantro
1/2 cup fresh spinach leaves
1/2 cup olive oil
Salt and black pepper, to taste
Prepare tortellini according to package directions. Rinse in cold water and set
Place cut salami and cheese in large bowl. Slice roasted pepper into strips and
add to bowl. Add grape tomatoes and cooled tortellini to bowl and toss.
In food processor, place vinegar, lime juice, red onion, garlic, honey, cilantro
and spinach. Pulse to combine. Add olive oil to feed tube with motor running.
Season vinaigrette with salt and pepper.
Pour vinaigrette over salad. Toss, cover and chill 30 minutes. Drain any extra
vinaigrette before serving. Makes 6 to 8 servings.