Ingredients
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1 (16 oz) pkg frozen tri-color tortellini
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1/2 (16 oz) loaf sourdough bread
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8 tbsp olive oil, divided
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3 tbsp balsamic vinegar
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1/2 cup sun-dried tomatoes in oil, chopped
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3/4 cup chopped hard salami
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2 cloves garlic, minced
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2 tbsp fresh basil
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1/4 cup grated Parmesan cheese
Steps
1
Preheat oven to 350°F. In a large pot of salted boiling water, cook tortellini according to package directions. Drain and rinse in cold water.
2
Meanwhile, cut or tear sourdough into 1” chunks. Add bread to a large parchment-lined baking sheet and toss with 2 tablespoons oil, salt and pepper. Bake 10 to 12 minutes, stirring halfway through, until golden and toasted. Let cool.
3
In a large serving bowl, whisk together remaining 6 tablespoons oil and vinegar. Season with salt and pepper. Add sun-dried tomatoes, salami, garlic, basil, toasted bread chunks and cooked tortellini. Gently toss until combined. Top with Parmesan.
