Salami Mozzarella Tortellini Pasta Salad is a colorful, tasty mix that combines cheesy tortellini with slices of savory salami, fresh mozzarella, and a handful of crisp veggies. It’s a simple salad but full of flavors that blend perfectly together, making it a great dish for lunch, a picnic, or a potluck.
I love how easy it is to throw this salad together, especially when I want something quick but still exciting to eat. The tortellini soaks up the dressing just right, while the salami adds a nice salty bite and the mozzarella melts in your mouth. I always add a little extra basil or oregano to give it a fresh, herby touch. It’s one of those recipes I keep coming back to because it never disappoints.
My favorite way to serve this salad is chilled, straight from the fridge, after it’s had a few hours to rest. It’s perfect on its own or as a side dish alongside grilled chicken or a steady stack of crusty bread. Plus, it travels well, so it’s my go-to for taking to friends’ houses or packed lunches. This pasta salad always brings smiles and keeps everyone coming back for seconds!
Key Ingredients & Substitutions
Tortellini: Cheese-filled tortellini adds a creamy, tender bite. You can swap with other filled pasta like ravoli or even small shells for a similar feel.
Salami: Salami brings smoky flavor and texture. Try pepperoni, prosciutto, or a vegetarian deli slice if you want to adjust taste or cut meat.
Mozzarella: Fresh mozzarella cubes melt slightly into the pasta salad, balancing rich olives. You could use bocconcini or firm feta for tangy texture if preferred.
Greens: Spinach or basil add freshness and color. Basil gives a sweet aroma, while spinach adds earthiness. Use arugula or mixed greens if you want a peppery kick.
Dressing: Olive oil and red wine vinegar make a simple, light dressing. White wine vinegar or lemon juice works well too. Adjust seasoning depending on your salt and spice taste.
How Do I Make a Tortellini Pasta Salad That Holds Its Flavor and Texture?
Cooking and cooling tortellini properly is key to a great pasta salad:
- Cook tortellini al dente to keep it from getting mushy later.
- Drain and rinse under cold water right away to stop cooking and cool the pasta.
- This step also removes extra starch, so the salad doesn’t get sticky.
- Chill the salad at least 30 minutes before serving—this helps all flavors blend well.
- When tossing the salad, be gentle to keep tortellini and cheese cubes from breaking apart.
Following these tips keeps your salad fresh, tasty, and perfectly textured every time!
Equipment You’ll Need
- Large pot – I use it to boil the tortellini until it’s just right, then rinse with cold water.
- Mixing bowls – a big one for tossing all the ingredients and seasoning evenly.
- Whisk or small jar with lid – perfect for mixing the dressing together quickly.
- Knife and cutting board – for chopping salami, mozzarella, cherry tomatoes, and herbs.
Flavor Variations & Add-Ins
- Use pepperoni, prosciutto, or tofu instead of salami for different flavors or dietary needs.
- Add a handful of black olives or roasted red peppers for extra color and taste.
- Mix in fresh herbs like basil or parsley for a burst of freshness.
- Use balsamic vinegar instead of red wine vinegar for a sweeter, deeper flavor.
Salami Mozzarella Tortellini Pasta Salad
Ingredients You’ll Need:
Main Ingredients:
- 1 package (about 9 oz) cheese-filled tortellini
- 6 oz sliced salami, cut into bite-sized pieces
- 1 cup mozzarella cheese, cut into small cubes
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach or basil leaves, roughly chopped
- 1/4 cup red onion, finely chopped (optional)
Dressing Ingredients:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar or white wine vinegar
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes (adjust to taste)
- Salt and black pepper, to taste
Optional Garnish:
- Grated Parmesan cheese
Time You’ll Need
This pasta salad takes about 15 minutes to prepare, including cooking and cooling the tortellini. Plan to chill the salad for at least 30 minutes before serving, so the flavors blend nicely.
Step-by-Step Instructions:
1. Cook and Cool the Tortellini:
Start by cooking the tortellini following the package instructions until al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking and cool it down. Set aside.
2. Combine the Salad Ingredients:
In a large bowl, mix the cooked tortellini with the bite-sized salami pieces, mozzarella cubes, halved cherry tomatoes, chopped spinach or basil leaves, and red onion if using.
3. Make the Dressing:
In a small bowl or jar, whisk together the olive oil, red wine vinegar, Italian seasoning, garlic powder, crushed red pepper flakes, salt, and pepper until well combined.
4. Toss the Salad:
Pour the dressing over the pasta mixture and gently toss everything together so it’s evenly coated. Taste and adjust the salt, pepper, or red pepper flakes as you like.
5. Chill and Serve:
Cover the salad and refrigerate for at least 30 minutes. This lets the flavors meld and makes the salad taste even better. Before serving, give it a gentle toss and sprinkle with grated Parmesan if you want. Serve chilled or at room temperature. Enjoy!
Can I Use Frozen Tortellini for This Salad?
Yes! Just make sure to cook the frozen tortellini according to package instructions and fully thaw before mixing into the salad. Rinse with cold water after cooking to stop the process and prevent stickiness.
Can I Make This Salad Ahead of Time?
Absolutely! Prepare the salad and refrigerate it for up to 2 days. Keep it covered to maintain freshness, and give it a gentle toss before serving.
What Can I Use Instead of Salami?
You can substitute salami with pepperoni, prosciutto, or even a vegetarian deli meat. For a lighter option, grilled chicken or roasted vegetables also work great.
How Should I Store Leftovers?
Store leftover salad in an airtight container in the refrigerator for up to 3 days. Since the pasta and dressing absorb flavors, it tastes even better after a day!