Kosher salt and freshly cracked black pepperto taste
The Salad:
9ouncesfresh cheese tortellini
½cupsalamichopped
1cupbaby spinach
¼cupsun-dried tomatoeschopped
¼cupparmesan cheesedivided, freshly grated
Instructions
MAKE THE DRESSING:
Pour the olive oil and balsamic vinegar into a jar with a lid; season with salt and pepper, to taste. Set aside.
MAKE THE PASTA:
Cook tortellini according to package directions in a large pot of salted water of high heat. Reserve ¼ cup of the pasta water and drain.
Pour the pasta back into the pot and add the in the spinach and sun-dried tomatoes and one tablespoon of the pasta water. Stir well over low heat, until the spinach has wilted and the sun-dried tomatoes have warmed through and become tender.
COMBINE THE SALAD:
Pour the pasta mixture into a large bowl. Add the salami, and half of the cheese, toss until well combined.
Garnish with remaining parmesan and serve with dressing on the side.
Notes
Add in about a tablespoon of pasta water at a time if the pasta mixture seems too dry, but do not allow the mixture to become watery.Recipe Adapted from Delish.com
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