Another Recipe Kitchen Tested by the Party Saviors

Tomato Vinaigrette Tortellini Salad

This is a savory, colorful, and hearty pasta salad for all to enjoy.
PREP TIME:  30 min.
COOK TIME: 20 min.
3 roma tomatoes
1 tablespoon tomato paste
1 clove garlic, minced
2 tablespoons red wine vinegar
4 tablespoons balsamic vinegar
1 teaspoon sugar
2/3 cup olive oil
salt and pepper to taste

1 pound rainbow tortellini pasta, uncooked
3/4 cup shredded provolone cheese
3 ounces hard salami, diced
2/3 cup sliced celery
1/4 cup sliced black olives
1/2 cup red bell pepper, diced
1/4 cup red onion, diced
1/4 cup chopped flat leaf parsley
1 teaspoon chopped fresh rosemary
1 tablespoon fresh lemon juice
salt and pepper to taste
  1. Drop tortellini into a large pot of salted boiling water, and cook according to directions for al dente.  Rinse with cold water and let drain.  
  2. For the Dressing: Halve tomatoes, place on a sheet pan cut side down (skin facing up) and place 6 inches from the broiler, broiling until the skin is wrinkled and somewhat browned. Remove tomatoes from oven and place in food processor.  Add tomato paste, garlic, vinegars and sugar and completely blend.  With the food processor still running slowly add in the olive oil.  Add salt and pepper to taste.
  3. For the Salad:  Combine the tortellini, cheese, salami, celery, olives, bell pepper, onion, flat leaf parsley, rosemary and lemon juice.  Drizzle half the dressing over the tortellini and toss.  Depending on your preference, more dressing can be added to your liking.  Season salad with salt and pepper to taste.  
    Best served at room temperature.