2 (9-ounce) packages cheese tortellini
1 cup very thinly sliced red onions (or Vidalias)
1 medium red bell pepper, diced
4 ounces Genoa salami, sliced into thin strips
1/3 cup good-quality red wine vinegar
2 tablespoons good-quality olive oil
Squeeze of lemon juice
1 heaping tablespoon chopped flat-leaf parsley
Kosher salt and freshly ground black pepper, to taste
Bring a large pot of salted water to a boil and cook the tortellini. Drain and run briefly under cool water to cool the tortellini down.
While the tortellini are cooking, soak red onions in a small bowl of ice water for 10 minutes. Drain and pat dry.
In a large bowl, combine the cooked tortellini, drained onions, bell pepper, and salami. Whisk together red wine vinegar, olive oil, lemon juice, salt, and pepper, then toss with pasta until combined. Taste and season with additional vinegar, salt, and pepper if necessary. Stir in chopped parsley just before serving.
This recipe can be made up to 2 days in advance. Add chopped parsley and a few more splashes of red wine vinegar and olive oil before serving, to taste.
Source : allrecipes.com