Cooking Every Recipe on the NYT Top 50 List of 2025 | Tortellini Pasta Salad #recipe #cooking

New York Times Top 50 Recipes of 2025 | Tortellini Pasta Salad @nytcooking @itsalislagle

– Salt + black pepper
– 20 oz cheese tortellini
– ½ small red onion
– 10- to 12-ounce jar sliced roasted red peppers, drained
– 2 oz salami
– ⅓ cup olive oil
– 3 tbsp balsamic vinegar
– Crushed red pepper
– 3 big handfuls baby arugula

Boil the tortellini in heavily salted water, then drain and combine with red onion in a colander. Rinse both under cold water until cooled, shake dry, and return them to the dried pot. Mix in the red peppers, salami, oil, and balsamic, seasoning with salt, black pepper, and crushed red pepper to taste. Finally, stir in the arugula. If preparing in advance, shield the pasta with a layer of arugula in an airtight container to keep it fresh for up to three days before mixing.