Equipment
Ingredients
Pasta Base
- 500 g cheese tortellini, fresh or refrigerated
- 3000 ml water
- 15 g salt
Salad Mix-ins
- 150 g salami, sliced into ribbons
- 200 g roasted red peppers, drained and chopped
- 1 red onion, thinly sliced
- 60 g arugula, washed and dried
Balsamic Vinaigrette
- 60 ml extra virgin olive oil
- 45 ml balsamic vinegar
- 10 g dijon mustard
- 1 garlic, minced
- 2 g dried oregano
- 3 g salt
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 469 kcal
- Protein
- 18 g
- Carbohydrates
- 45 g
- Fat
- 24 g
- Fiber
- 3 g
- Sugar
- 4 g
- Sodium
- 998 mg
- Saturated Fat
- 7 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 27 mg
- Potassium
- 353 mg
- Calcium
- 164 mg
- Iron
- 2.3 mg
- Magnesium
- 39 mg
- Phosphorus
- 253 mg
- Zinc
- 1.8 mg
- Vitamin A
- 513 mcg
- Vitamin C
- 66 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 1.7 mg
- Vitamin K
- 20 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.12 mg
- Riboflavin
- 0.07 mg
- Niacin
- 1.6 mg
- Folate
- 14 mcg
- Water
- 42 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Bring the water and 15g of salt to a rolling boil in a large pot (100C/212F). Add the cheese tortellini and cook according to package directions, typically 3 to 5 minutes for fresh pasta, until tender.
Drain the tortellini thoroughly in a colander. Rinse briefly under cold running water to quickly drop the temperature and stop the cooking process. Let drain completely.
In a small bowl, combine the extra virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Whisk vigorously until the dressing is completely emulsified.
Transfer the cooled tortellini to a large mixing bowl. Add the salami ribbons, chopped roasted red peppers, and thinly sliced red onion.
Pour the balsamic vinaigrette over the salad components. Mix gently but thoroughly to ensure the pasta and mix-ins are evenly coated. Let the salad rest at room temperature for 10 minutes to allow the tortellini to absorb the flavors.
Just before serving, gently fold the arugula into the pasta salad until evenly distributed. Serve immediately while the greens are crisp.
Chef's Notes
- For the deepest flavor, allow the mixed pasta, meat, and peppers to marinate in the dressing for at least 30 minutes at room temperature before adding the arugula.
- If preparing this for meal prep or a picnic, pack the arugula in a separate container and mix it in right at the destination to maintain its delicate crunch.
- The saltiness of salami can vary wildly by brand. Taste the salad after dressing it, and add extra salt only if necessary.
Storage
Refrigerator: 3 days — Store without arugula. Fold in fresh arugula immediately before serving to prevent wilting.
Troubleshooting
Arugula is soggy and wilted
Cause: Arugula was added too far in advance or tossed with warm pasta
Fix: Pick out the severely wilted leaves and toss with fresh arugula right before serving
Prevention: Ensure pasta is completely cooled and only add arugula immediately prior to eating
Salad tastes dry after resting in the refrigerator
Cause: The tortellini absorbed the dressing as it chilled
Fix: Toss the salad with an extra splash of olive oil and balsamic vinegar to rehydrate
Prevention: Reserve a small amount of the vinaigrette to toss into the salad just before serving if making ahead
Cultural Context
This dish deconstructs the beloved Italian-American submarine sandwich, transforming its classic components of cured meats, tangy peppers, and sharp vinaigrette into a highly portable and satisfying pasta format.
