This Italian Tortellini Pasta Salad with Salami and Mozzarella is everything I want in a quick, satisfying dish—vibrant, full of bold flavors, and perfect for any occasion. The combination of tender cheese tortellini, savory diced salami, creamy mozzarella, and a medley of crisp vegetables, all tied together with zesty Italian dressing, makes every bite a delight. It’s a go-to for summer cookouts, potlucks, or an easy weekday lunch.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
12 oz cheese tortellini
1 cup salami, diced
1 cup mozzarella cheese, cubed
½ cup cherry tomatoes, halved
¼ cup red onion, thinly sliced
¼ cup black olives, sliced
¼ cup bell pepper, diced
¼ cup fresh basil, chopped
½ cup Italian dressing (store-bought or homemade)
Salt and pepper to taste
Directions
I start by cooking the tortellini according to the package instructions. Once cooked, I drain and rinse it under cold water to stop the cooking process, then set it aside to cool.
In a large bowl, I mix the cooled tortellini with diced salami, mozzarella cubes, cherry tomatoes, thinly sliced red onion, black olives, diced bell pepper, and fresh basil.
I pour the Italian dressing over everything and toss gently until everything’s well coated.
I season with salt and pepper, then refrigerate the salad for at least 30 minutes before serving so the flavors have time to meld.
Servings and Timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Calories: 380 kcal per serving
Variations
There are so many ways I like to switch up this salad. Sometimes I swap the salami for pepperoni or grilled chicken. I’ve also tried different types of tortellini like spinach and ricotta. If I want more veggies, I throw in cucumbers or artichoke hearts. And for extra flavor, a sprinkle of parmesan or a drizzle of balsamic glaze really levels it up.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as it sits. I give it a good toss before serving again, and if it looks a little dry, I add a splash more dressing. This salad isn’t meant to be reheated—it’s best enjoyed cold or at room temperature.
FAQs
How far in advance can I make this pasta salad?
I usually make it up to 24 hours in advance. It tastes even better the next day after the flavors have had time to meld.
Can I use a different type of pasta instead of tortellini?
Yes, I’ve made it with rotini and bowtie pasta too. Just know you’ll miss that cheesy bite from the tortellini.
What’s the best dressing to use?
I like using a classic zesty Italian dressing, either homemade or store-bought. Balsamic vinaigrette or even a creamy Italian dressing works well too.
Is it okay to freeze this pasta salad?
I don’t recommend freezing it. The tortellini and fresh veggies can get mushy after thawing.
Can I make this vegetarian?
Definitely. I just leave out the salami or swap it for a plant-based alternative. It still tastes great!
Conclusion
This Italian Tortellini Pasta Salad with Salami and Mozzarella is the kind of recipe I keep coming back to—simple, bold, and endlessly adaptable. Whether I’m feeding a crowd or prepping a week’s worth of lunches, it always hits the spot. The flavors are fresh, the textures are satisfying, and the whole thing comes together in under 30 minutes. It’s a staple in my kitchen, and once I try it, I bet it will be in mine too.
Recipe:
Italian Tortellini Pasta Salad with Salami and Mozzarella
- Total Time: 20 minutes
- Yield: 4 servings
Description
This Italian Tortellini Pasta Salad with Salami and Mozzarella is a bold, flavorful dish made with cheese tortellini, savory salami, mozzarella, and fresh veggies tossed in zesty Italian dressing. Perfect for summer cookouts, potlucks, or easy weekday lunches, this pasta salad is quick to prepare and bursting with Italian-inspired flavor.
Ingredients
12 oz cheese tortellini
1 cup salami, diced
1 cup mozzarella cheese, cubed
½ cup cherry tomatoes, halved
¼ cup red onion, thinly sliced
¼ cup black olives, sliced
¼ cup bell pepper, diced
¼ cup fresh basil, chopped
½ cup Italian dressing (store-bought or homemade)
Salt and pepper to taste
Instructions
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Cook tortellini according to package instructions. Drain and rinse with cold water; set aside to cool.
-
In a large bowl, combine cooled tortellini, diced salami, mozzarella, cherry tomatoes, red onion, black olives, bell pepper, and basil.
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Pour Italian dressing over the salad and toss gently until evenly coated.
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Season with salt and pepper to taste.
-
Refrigerate for at least 30 minutes before serving to let the flavors meld.
Notes
Make it vegetarian by omitting or swapping the salami for a plant-based alternative.
Try variations with different tortellini fillings or switch salami for pepperoni or grilled chicken.
Add extra vegetables like cucumbers or artichoke hearts for more crunch.
Store in an airtight container for up to 3 days. Serve chilled or at room temp.
If salad seems dry after refrigerating, toss with a little more dressing before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Pasta Salad
- Method: No-cook (after boiling pasta), Toss
- Cuisine: Italian-American
Nutrition
- Serving Size: 4 servings
- Calories: 380 kcal
