Pasta Salad With Salami, Carrots, Peas and Roasted Red Peppers

• Kosher salt
• 1/2 pound tortellini
• 1 cup cubed salami
• 1 cup shredded carrots
• 1 cup frozen peas or snap peas, blanched
• 1/2 cup chopped roasted red peppers
• 1/3 cup extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 1 shallot, minced
• Freshly ground pepper

1. Bring a large pot of salted water to a boil.
2. Add the tortellini and cook as the label directs; drain and rinse under cold water.
3. Transfer to a large bowl.
4. Add the salami, carrots, peas and roasted red peppers to the bowl with the tortellini.
5. Make the dressing: Whisk the olive oil, white wine vinegar, shallot, 1/2 teaspoon salt and pepper to taste in a bowl.
6. Pour over the pasta salad and toss to coat.
7. Season with salt and pepper.
8. Chill for up to 3 hours.
9. Photograph by Kang Kim

kosher salt, tortellini, cubed salami, carrots, frozen peas, red peppers, extravirgin olive oil, white wine vinegar, shallot, freshly ground pepper

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pasta-salad-with-salami-carrots-peas-and-roasted-red-peppers-recipe.html (may not work)