Bring a pot of salted water to a boil and cook the tortellini according to the package directions. This should only take 3 or 4 minutes.

Place the arugula in a large bowl. You can use however much or as little as you’d like - remember it will wilt down! When the tortellini is finished cooking, drain it. Place it on top of the arugula in the bowl. Gently toss. This will help the arugula wilt too.

Add in the shallots, peppers, salami and feta. Drizzle in a few tablespoons of the dressing and toss gently. Dress more as desired. Serve!

Note: this will make a lot of dressing but the key is to over-dress your pasta salad if you plan on keeping it in the fridge, serving it at a party or letting it sit for a bit. You can always save the dressing in the fridge!

italian vinaigrette

Whisk together the vinegar, garlic, dijon, honey, oregano, salt and pepper until combined. Stream in the olive oil while whisking until emulsified. This dressing stays great in the fridge for a week! Just whisk or shake before serving.