Tortellini Kale Salad with Crispy Salami & Garlic Vinaigrette

This main dish salad tosses hearty kale, almonds, chickpeas, and salami with our Tri Color Tortellini and a delicate vinaigrette made with our Creamy Garlic Sauce.

Ingredients

Garlic Vinaigrette
 6 tbsp Armanino Garlic Sauce
 4 tsp cider vinegar
 2 tsp fresh lemon juice
 1 tbsp Dijon mustard
 ¼ tsp ground black pepper
 ¼ tsp salt
 ¼ cup extra virgin olive oil
Salad
 1 lb Armanino Tri Color Tortellini, cooked and cooled
 1 bunch kale, stems removed and discarded (about 1 pound)
 3 oz sliced hard salami, ⅛” thick from the deli counter
 ¾ cup canned chickpeas, drained and rinsed
  cup coarsely chopped smoked almonds
 ¼ cup shaved parmesan

Directions

1

For the vinaigrette: Add all the vinaigrette ingredients to a glass jar with a tight fitting lid and shake until well combined. Can be made several days ahead and refrigerated until needed. Let come to room temperature before using.

2

For the salad: cook the tortellini according to the package directions, drain and let cool until needed.

3

Cut the salami into thin batons, about ⅛” thick.

4

Heat a sauté pan over medium heat and sauté the salami until crispy yet still pliable about 4-5 minutes. Keep an eye on them toward the end as they’ll go from perfect to burnt quickly.

5

Transfer to a paper towel lined plate to drain off any excess oil.

6

Tear the kale into bite sized pieces and toss with the vinaigrette in a large bowl, massaging the kale to fully coat.

7

Add the cooked tortellini, chickpeas and chopped almonds. Toss to combine. Top with the crispy salami and shaved parmesan. Serve.

8

Make ahead: the salad will hold well for several hours though the salami will lose some its crispiness if left to sit - save that to garnish at the last moment. Give a quick toss just before serving.

Chef’s Tips

  • For a tasty – and economical – addition to the vinaigrette, replace some of the olive oil with the fat rendered from crisping up the salami. It’s a touch salty so keep that in mind when seasoning.
  • Use a vegetable peeler to peel nice, long shavings from a block of parmesan.
  • The recipe works best with a firmer type salami – hard salami or even pepperoni. A softer tyle, like Genoa, is rather fatty and doesn’t crisp up as nicely. You can also use prosciutto or bacon.
  • A grilled chicken breast or slices of grilled steak would be very nice and make this more of a main dish type of salad.

Ingredients

Garlic Vinaigrette
 6 tbsp Armanino Garlic Sauce
 4 tsp cider vinegar
 2 tsp fresh lemon juice
 1 tbsp Dijon mustard
 ¼ tsp ground black pepper
 ¼ tsp salt
 ¼ cup extra virgin olive oil
Salad
 1 lb Armanino Tri Color Tortellini, cooked and cooled
 1 bunch kale, stems removed and discarded (about 1 pound)
 3 oz sliced hard salami, ⅛” thick from the deli counter
 ¾ cup canned chickpeas, drained and rinsed
  cup coarsely chopped smoked almonds
 ¼ cup shaved parmesan

Directions

1

For the vinaigrette: Add all the vinaigrette ingredients to a glass jar with a tight fitting lid and shake until well combined. Can be made several days ahead and refrigerated until needed. Let come to room temperature before using.

2

For the salad: cook the tortellini according to the package directions, drain and let cool until needed.

3

Cut the salami into thin batons, about ⅛” thick.

4

Heat a sauté pan over medium heat and sauté the salami until crispy yet still pliable about 4-5 minutes. Keep an eye on them toward the end as they’ll go from perfect to burnt quickly.

5

Transfer to a paper towel lined plate to drain off any excess oil.

6

Tear the kale into bite sized pieces and toss with the vinaigrette in a large bowl, massaging the kale to fully coat.

7

Add the cooked tortellini, chickpeas and chopped almonds. Toss to combine. Top with the crispy salami and shaved parmesan. Serve.

8

Make ahead: the salad will hold well for several hours though the salami will lose some its crispiness if left to sit - save that to garnish at the last moment. Give a quick toss just before serving.

Tortellini Kale Salad with Crispy Salami & Garlic Vinaigrette

Yields6 Servings

Prep Time20 mins

Cook Time15 mins

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