1 lb. tortellini with cheese filling
8 oz dry salami, 1/4” sliced, each piece quartered
8-10 oz fresh mozzarella log, 1/2” sliced, each piece quartered
8-10 oz marinated red pepper, chopped into big bite-size pieces
3/4 cup sun dried tomato, chopped into big bite-size pieces
4-6 oz peperoncini or marinated artichokes, cut into half
12-20 pieces fresh basil leaves, torn into pieces
For the Dressing
1 small red onion, finely diced
2 cloves of garlic, finely minced
1tbsp dijon mustard
1tbsp Aleppo pepper
1/4 cup fresh lemon juice
1/2 cup extra virgin olive oil
First, make the vinaigrette. Place the diced onion, minced garlic, mustard, Aleppo pepper and salt in a mixing bowl and with a fork mix them together. Add the lemon juice and mix it into the onion mixture. Pour the olive oil and mix everything together until well blended. Set aside. This vinaigrette is gonna look like an onion relish more than a dressing which is fine.
Next, place all of the ingredient(except tortellini) on a chopping board, and chop them accordingly, set aside.
Meanwhile, following the package directions, cook the tortellinis until al dente, drain and place them in a large mixing bowl. While they are hot, add the vinaigrette and mix everything until combined. Next, add the chopped salami, red pepper, peperoncini or artichoke, and toss them together with tortellini.
Notice that we are not adding the mozzarella and basil leaves yet, until we are ready to transfer the salad to its serving bowl. The goal is to assemble mozzarella and basil into the mixture to preserve the brightness of the cheese and not wilt the basil leaves before serving.
Transfer the salad into a serving bowl in three-four batches, and assemble in the chopped mozzarella and basil in every layer until every thing is comes together. Serve at room temperature.