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Boil the tortellini in heavily salted water
Drain tortellini 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
Season with salt, black pepper, and crushed red pepper to taste
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