Tortellini Salad with Sun-Dried Tomato Romesco, Sugar Snap Peas, Ricotta Salata and Coppa
Most pasta salads are awful. Sad representations of someone’s honest effort that instead evokes a sad ‘80s buffet. They’re drippy, overcooked or tasteless. But it’s summer and they’re easy, and we have potlucks and cookouts to go to. They’re expected! Here’s one we’re proud to call our own, and you’ll be proud to say you brought it. The trick is to forgo the vinegary dressing (it breaks down the pasta), and instead lightly coat the pasta with an intensely flavored sauce. Keep it simple, then graciously accept your neighbors’ compliments.
for the romesco
Put the almonds, sun-dried tomatoes, bread, garlic, red pepper, sun-dried tomato oil and olive oil into a food processor. Puree to a creamy paste.
for the salad
Cook the tortellini according to the package directions. Drain, and rinse under cold water to cool down. Put into a large bowl. Toss with the snap peas, coppa, ricotta salata and romesco. Tear the basil leaves and stir in. Divide among plates. Grate a little lemon zest on each serving.