Project Description

Tortellini Salad with Sun-Dried Tomato Romesco, Sugar Snap Peas, Ricotta Salata and Coppa

4-6 Servings
Recipe Icons-01
Difficulty Level
Active Prep
Active Prep
30 min
Total Time
Total Time
20 minutes

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! This tortellini salad with sun-dried tomato romesco is 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.



  • 1/4 cup whole raw almonds
  • 4 sun-dried tomatoes in oil, about 1/4 cup
  • 1 slice good-quality white sandwich bread, torn into pieces
  • 1 small clove garlic
  • 1 fire-roasted red pepper
  • 1 tablespoon sun-dried tomato oil
  • 1/4 cup olive oil


  • 1 pound fresh cheese tortellini
  • 4 ounces sugar snap peas, thinly sliced on the diagonal
  • 5 thin slices coppa, thinly sliced
  • 3 ounces ricotta salata, cut into small cubes
  • Sun-dried tomato romesco (recipe above)
  • A few fresh basil leaves, for garnish
  • Lemon zest, for finishing

special equipment

  • food processor


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