This Italian Tortellini Pasta Salad with Salami and Mozzarella is bursting with bold flavors and Mediterranean charm. In just under 30 minutes, you can toss together a vibrant, hearty dish that works beautifully as a main course or standout side. Packed with savory salami, creamy mozzarella pearls, and tangy vinaigrette, it’s the kind of dish that steals the show at potlucks and family dinners alike.
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The Story Behind This Tortellini Salad
Growing up in a household where Italian flavors ruled our summer menus, pasta salads like this one weren’t just side dishes — they were the highlight of weekend picnics and impromptu patio dinners. This Italian tortellini pasta salad with salami and mozzarella always brought people together. The cheese-filled tortellini, bathed in a simple vinaigrette, creates a chewy, satisfying base. Then came the salami — that perfect punch of protein and spice — followed by juicy cherry tomatoes, briny olives, and pearls of mozzarella that melt in your mouth.
Each bite bursts with bold, authentic flavor, making it a crowd-pleaser with both kids and adults. Just like the super simple Caprese salad recipe, this one is proof that Italian food shines when it’s uncomplicated and made with fresh ingredients.
What Makes This Recipe So Special
This dish checks all the boxes: quick prep, easily customizable, and downright delicious. Plus, it travels well and tastes even better after a few hours in the fridge. The vinaigrette seeps into the tortellini, enhancing every bite with tang and zest.
Much like the Mediterranean chickpea salad recipe, this tortellini salad is versatile and nutrient-dense. Serve it warm, chilled, or somewhere in between. It’s perfect for picnics, potlucks, and cozy weeknight dinners.
Ingredients & Preparation
What You’ll Need (Ingredient Breakdown)
To keep things easy, here’s everything you’ll need for this Italian tortellini pasta salad. Use the table below for quick prep:
| Ingredient | Amount |
|---|---|
| Cheese tortellini (refrigerated) | 1 (20 oz) bag |
| Hard salami, sliced | 9 oz |
| Cherry tomatoes, halved | 2 cups |
| Bell pepper (any color), chopped | 1 cup |
| Black olives, drained | 1 (6 oz) can |
| Mozzarella pearls | 8 oz |
| Fresh basil, thinly sliced | ⅓ cup |
| Red onion, thinly sliced | ¼ cup |
| Parmesan cheese (optional) | ¼ cup |
For the Vinaigrette:
-
½ cup olive oil
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½ cup red wine vinegar
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1½ tablespoons Italian seasoning
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3 garlic cloves, minced
-
1 teaspoon salt
-
1 teaspoon black pepper
This blend of simple, pantry-ready ingredients transforms into something magical — similar to the way the Tuscan artichoke tomato salad layers flavor.
Tools & Smart Substitutions
You’ll need just a few basic kitchen tools:
-
Pasta pot
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Mixing bowls with lids
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Grater or microplane for cheese
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Mandolin slicer (optional for red onions)
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Garlic press or mincer
Prefer turkey over pork? Swap the hard salami with turkey pepperoni or even grilled chicken. For a vegetarian version, skip the salami entirely and double up on the veggies — much like how spinach and feta quesadillas let fresh vegetables shine.
Cooking Instructions & Tips
Step-by-Step Method
1. Prepare the Vinaigrette:
In a small bowl, whisk olive oil, red wine vinegar, Italian seasoning, minced garlic, salt, and pepper. Chill it in the fridge while prepping the rest.
2. Cook the Tortellini:
Boil tortellini according to the package instructions. Drain and rinse under cold water. Let cool.
3. Chop and Prep Veggies:
Halve the cherry tomatoes, chop bell peppers, slice red onion and basil. Drain olives and pat dry.
4. Assemble the Salad:
Combine cooled tortellini, salami, tomatoes, bell peppers, olives, mozzarella, onion, and basil in a large bowl.
5. Add the Vinaigrette:
Toss everything with the vinaigrette. Chill for 30 minutes for flavors to meld.
6. Serve:
Give the salad a quick stir and top with parmesan before serving.
Pro Tips to Nail It
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Salt the pasta water well — it’s your only chance to season the tortellini directly.
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For more intense flavor, marinate the chopped salami in vinaigrette for 10 minutes before mixing.
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Add extra crunch with diced cucumbers or chopped artichokes.
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If making ahead, reserve some vinaigrette to refresh the salad before serving.
This dish pairs beautifully with richer mains like the Marry Me Chicken Pasta or a scoop of Mediterranean Chicken and Orzo for a complete Italian spread.
Serving, Storing & Pairing Ideas
What to Serve with This Pasta Salad
This dish works just as well as a stand-alone meal or a side. Add crusty garlic bread or grilled zucchini on the side for an alfresco lunch. I especially love serving it next to a crostini board or something like this burrata bruschetta appetizer to really celebrate the Italian flavors.
For more hearty pairing, serve this alongside the Garlic Parmesan Chicken Bake to turn a simple salad into a satisfying dinner.
Storage & Reheating
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Refrigeration: Store in an airtight container for up to 4 days.
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Freezing: Not recommended — the tortellini and fresh veggies lose their texture.
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Reviving: Toss with a splash of olive oil and vinegar before serving again.
This salad actually gets better after a few hours in the fridge, making it the perfect make-ahead dish.
Frequently Asked Questions
Can I use dried tortellini instead of refrigerated?
Yes, just cook it longer and ensure it’s cooled completely before mixing.
How far in advance can I make this salad?
Make it a day ahead and store chilled. Add cheese and basil just before serving.
Is this dish gluten-free?
Only if you use gluten-free tortellini. The rest of the ingredients are naturally gluten-free.
Can I make this without cheese?
Absolutely! Omit the mozzarella and parmesan for a dairy-free version.
What protein can I substitute for salami?
Grilled chicken, pepperoni, or even roasted chickpeas work wonderfully.
Conclusion: One Bowl, So Much Joy
This Italian tortellini pasta salad with salami and mozzarella is everything you want in a recipe: quick, satisfying, and layered with flavor. It’s bright, balanced, and packed with texture — from the chewy pasta to the crunchy peppers and creamy cheese. Whether it’s served for lunch, at a summer BBQ, or meal-prepped for busy weekdays, it’s sure to become a new favorite.
If you loved this, don’t miss my Spinach Artichoke Chicken Casserole or the simple and satisfying Mediterranean Lemon Chicken.
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Italian Tortellini Pasta Salad with Salami and Mozzarella
- Total Time: 24
- Yield: 6 servings
Description
This Italian Tortellini Pasta Salad with Salami and Mozzarella is bold, fresh, and bursting with flavor. It combines cheesy tortellini, savory salami, juicy cherry tomatoes, and a zesty Italian vinaigrette for the ultimate pasta salad perfect for gatherings or meal prep.
Ingredients
• 1 (20 oz) bag refrigerated cheese tortellini
• 9 oz hard salami, sliced
• 2 cups cherry tomatoes, halved
• 1 cup bell pepper, chopped (any color)
• 1 (6 oz) can black olives, drained
• 8 oz mozzarella pearls
• 1/3 cup fresh basil leaves, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup parmesan cheese, shredded (optional)
• For the vinaigrette:
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1 1/2 tablespoons Italian seasoning
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
Instructions
1. Whisk together olive oil, red wine vinegar, Italian seasoning, minced garlic, salt, and pepper to make vinaigrette. Refrigerate until ready to use.
2. Cook the tortellini according to package directions. Drain and rinse under cold water. Set aside to cool completely.
3. In a large bowl, combine cooled tortellini, salami, cherry tomatoes, bell pepper, olives, mozzarella, basil, and red onion.
4. Pour desired amount of vinaigrette over salad and toss to combine.
5. Refrigerate for at least 30 minutes to allow flavors to meld.
6. Before serving, toss again and sprinkle with parmesan cheese if using.
7. Serve chilled or at room temperature.
Notes
– You can substitute turkey pepperoni or grilled chicken for the salami.
– Use gluten-free tortellini to make it gluten-friendly.
– Add cucumbers or marinated artichokes for extra crunch.
– Make it vegetarian by omitting the meat entirely.
– Best consumed within 3–4 days of preparation.
- Prep Time: 15
- Cook Time: 9
- Method: Boil & Toss
- Cuisine: Italian