RECIPE: Sweet + Spicy Pasta Salad

Sweet + Spicy Pasta Salad

With COLUMBUS® Craft Meats

Pasta Salad Sunday continues onward with one of my new favorites! The cheesy tortellini base offers a silky and creamy burst of flavor, accompanied by savory COLUMBUS® Italian Dry Salami and Grande Sopressata Salami, contrasted with the sweet corn, peas and roasted red peppers. A hot honey vinaigrette ties it all together for the perfect end of summer dish.

COLUMBUS® Craft Meats products have always my go-to when I make a cheese plate or recipe using charcuterie. The Italian Dry Salami has notes of cracked black pepper and burgundy wine—giving it a unique richness and aroma, and a nice bite from the slow curing. The Grande Sopressata Salami uses sweet fennel and fresh garlic to give this rich salami a complex flavor, yet still mild and approachable. Recipe below!

Pasta Salad 

  • 8oz of cheese tortellini 

  • 15 slices of COLUMBUS® Italian Dry Salami, thinly sliced into strips 

  • 5 slices of COLUMBUS® Grande Sopressata Salami, thinly sliced into strips  

  • 8oz mozzarella balls, sliced in half  

  • 1/2 cup of frozen peas, defrosted 

  • 1/2 cup of sweet corn

  • 1/4 cup roasted red peppers, diced 

  • 2 tbsp fresh basil, chopped 


    Hot Honey Dressing 

  • 1/4 cup extra virgin olive oil 

  • 2 tablespoons hot honey 

  • 1 tablespoon red wine vinegar 

  • 1/2 teaspoon Dijon mustard 

  • Crushed black pepper 

  • Flaky salt 

TO MAKE

1) Bring a pot of salted water to a boil and add tortellini. Stir gently to prevent sticking. Cook the pasts for the time specified on the package, usually 2-5 minutes, until they are al dente (tender but still slightly firm to the bite). 

2) Immediately drain the tortellini in a colander. Rinse with cold water to cool them down. This helps prevent them from sticking together and keeps the pasta firm for the salad.

3) In a large bowl, combine tortellini, salami, mozzarella, peas, corn, roasted red peppers and set aside.

4) In a small bowl, whisk together the olive oil, hot honey, red wine vinegar, Dijon, crushed black pepper and salt. 

5) Pour the dressing over the pasta salad and mix until combined 

6) Garnish with fresh basil, crushed black pepper and serve.

This will last in the refrigerator for 2-3 days. 

Check out all of the COLUMBUS® Craft Meat products here!



Marissa Mullen