Ingredients
Method
Preparation
- Cook the tortellini in salted boiling water according to the package instructions. Drain and rinse quickly with cool water.
- In a large bowl, mix together the pesto, a squeeze of lemon, and a splash of liquid from the artichokes or roasted red peppers.
- Add black pepper and taste before adding salt.
Mixing
- Gently toss the cooked tortellini with the dressing.
- Add the salami, mozzarella, roasted red peppers, artichokes, olives, and cherry tomatoes. Mix gently to avoid smashing ingredients.
Chilling and Serving
- Refrigerate the salad for at least 30 minutes (2 hours preferred) to allow flavors to meld.
- Before serving, add fresh basil and taste again, adjusting with more lemon, pesto, or salt if needed.
Notes
The salad is best enjoyed chilled and can last up to 4 days in the refrigerator. Refresh with a little pesto or lemon juice before serving if it appears dry.
