Italian Tortellini Pasta Salad #2

Yes, I have an Italian Tortellini Pasta Salad recipe already on here. With artichoke hearts, pepperoncini, and diced red onion, that pasta salad’s colorful and zesty, while this bad boy is rustic and robust - combining the creamy textures of provolone and mozzarella, the savory depth of Italian sausage, and the crisp, peppery arugula, this it one well-rounded Italian!

INGREDIENTS

1/3 cup extra virgin olive oil
2  bell peppers, sliced
1 cup cherry tomatoes
2 cloves garlic, smashed
1 Tbsp fresh oregano leaves
Pinch of kosher salt
16 ounces cooked tortellini, cheese or spinach
2 Tbsp red wine vinegar
2 cups fresh arugula
1/2 cup fresh basil, roughly torn
1 Tbsp Dijon mustard (a grainy type is preferred)
1/2 cup provolone (not smoked; cubed)
1/2 cup fresh mozzarella balls
1 pkg Spicy Italian sausage - cooked, sliced, and cooled

DIRECTIONS

• Heat a medium skillet over medium heat. Add the olive oil, bell peppers, tomatoes, garlic, oregano, and a pinch of both crushed red pepper and salt. Cook until the tomatoes just begin to burst and the garlic is fragrant, about 15-20 minutes. Remove from the heat and let cool slightly.

• Meanwhile, bring a large pot of salted water to a boil and cook the tortellini according to package directions until al dente. Drain and then add the tortellini to a large salad bowl.

• Pour the olive oil over the tortellini. Add the red wine vinegar and mustard and toss to combine. Add the arugula, basil, provolone, mozzarella, and sausage and toss.

• Serve the salad warm or cold. It will keep in the fridge for up to 5 days.