Ingredients:

  • 560g Fresh refrigerated cheese tortellini
  • 450g Multi colored bell peppers
  • 75g Red onion
  • 150g English cucumber
  • 150g Grape tomatoes
  • 170g Hard salami or pepperoni
  • 115g Fresh mozzarella pearls (Ciliegine)
  • 65g Pitted Kalamata olives
  • 15g Fresh parsley
  • 180ml Extra virgin olive oil
  • 120ml Red wine vinegar
  • 15ml Fresh lemon juice
  • 2 cloves Garlic, minced into a paste
  • 5ml Dried oregano
  • 5ml Dried basil
  • 2g Red pepper flakes
  • 5ml Honey
  • Fine sea salt to taste
  • Freshly cracked black pepper to taste

Instructions:

  1. Boil 560g cheese tortellini. Cook in salted water for exactly 5 minutes until they float and are tender but firm.
  2. Drain and rinse immediately. Use cold running water until the pasta is cool to the touch.
  3. Soak 75g sliced red onion. Place in ice water for 10 minutes until the sharp aroma softens.
  4. Prepare the signature dressing. Combine 180ml olive oil, 120ml vinegar, 15ml lemon juice, garlic, herbs, and 5ml honey in a jar.
  5. Shake the jar vigorously. Continue for 30 seconds until the liquid looks opaque and creamy.
  6. Prep the produce. Dice 450g bell peppers, slice 150g cucumber, and halve 150g grape tomatoes.
  7. Julienne 170g hard salami. Cut into thin matchsticks until they are roughly the size of the pasta.
  8. Combine the primary base. Toss the cooled tortellini with the dressing in a large bowl until every noodle is glossy.
  9. Fold in remaining ingredients. Add peppers, cucumber, tomatoes, onions, 115g mozzarella pearls, and 65g olives.
  10. Garnish and chill. Sprinkle with 15g chopped parsley and let sit for 30 minutes until the flavors meld together.