I can’t be trusted around pasta. Any kind. Whether spaghetti, rotini, mac and cheese, or tortellini, nothing is safe. That’s probably the main reason I limit my pasta consumption, because I will eat the whole box within a few days.
I had the same problem while trying to photograph this Tortellini Tomato Salami Pasta Salad. I couldn’t help but sneak bites of cheesy tortellini. Even after the photographing, I ate the bowl of pasta in the pictures.
Maybe I couldn’t keep my hands off of it because it looks so bright and cheery. Or because on a hot day, there is something refreshing about chilled pasta salad.
This dish is perfect as an easy, too-hot-to-cook meal, or to bring as a side to a summer gathering. Slightly al dente tortellini, spicy salami, garden tomatoes, and quick cooking peas all tossed in italian dressing and parmesan. It’s no wonder I’m lucky there was anything left to photograph, or to bring to the end of year barbecue one of our coworkers hosted.
The barbecue was potluck style and it was so nice to talk about the craziness of our past school year and our summer plans over hamburgers, beers, and side dishes. After a very stressful school year due to some administrative changes, having time to decompress as a group was very much needed.
Thankfully there was plenty of Tortellini Tomato Salami Pasta Salad left over for Rob and I to take home. Equally thankfully, there are peas included in this pasta salad, which Rob doesn’t love. More for me!
RQ: What is one food you can’t seem to get enough of?
- 1 pound Tortellini
- 1/2 bag Peas
- 1 cup Cherry Tomatoes, halved
- 1/2 pound Salami, chopped
- 1/4 cup Parmesan Cheese
- Italian dressing to taste
- Cook the tortellini according to package directions.
- Add peas to tortellini two minutes before draining.
- Toss tomatoes, salami, peas, and parmesan with tortellini.
- Mix in Italian dressing.
- Chill in fridge for at least two hours.