Italian Tortellini Pasta Salad with Salami and Mozzarella

This Italian Tortellini Pasta Salad with Salami and Mozzarella is one of my favorite dishes when I want something bold, fresh, and easy to pull together. Packed with tender cheese tortellini, savory salami, creamy mozzarella, and colorful veggies, all tossed in a zesty homemade Italian vinaigrette, this salad is a full-flavored celebration of everything I love about Italian cuisine. Whether I’m serving it at a summer barbecue, packing it for lunch, or prepping ahead for a party, this pasta salad always earns compliments.

Why You’ll Love This Recipe

I love how versatile and crowd-pleasing this salad is. It takes just a few minutes to throw together, but tastes like I spent all afternoon on it. The vinaigrette adds brightness and zing, while the cheese tortellini and salami keep it hearty and satisfying. It’s perfect cold, easy to transport, and even better the next day. When I need a no-fuss dish that delivers big flavor, this is the one I reach for.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Pasta Salad

• 1 (20 oz.) bag refrigerated cheese tortellini
• 9 oz. hard salami, sliced or cubed
• 2 cups cherry tomatoes, halved
• 1 cup chopped bell pepper (any color)
• 1 (6 oz.) can black olives, drained
• 8 oz. mozzarella pearls
• ⅓ cup fresh basil leaves, thinly sliced
• ¼ cup red onion, thinly sliced
• ¼ cup shredded or grated parmesan cheese (optional)

For the Italian Vinaigrette

• ½ cup olive oil
• ½ cup red wine vinegar
• 1½ tablespoons Italian seasoning
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon black pepper

Directions

1. Prepare the Vinaigrette
   I whisk together olive oil, red wine vinegar, Italian seasoning, garlic, salt, and pepper in a small bowl. Then I refrigerate it while prepping the rest of the salad to let the flavors develop.
2. Cook the Tortellini
   I cook the cheese tortellini according to the package directions, usually 4–5 minutes for refrigerated pasta. After draining, I rinse it under cold water to cool it down and stop the cooking process.
3. Assemble the Salad
   In a large bowl, I combine the cooled tortellini, salami, cherry tomatoes, bell pepper, black olives, mozzarella pearls, basil, and red onion.
4. Toss with Vinaigrette
   I pour in the vinaigrette and toss everything gently but thoroughly. Once coated, I cover the salad and refrigerate it for at least 30 minutes to let the flavors come together.
5. Serve and Garnish
   Just before serving, I give the salad another toss and sprinkle with parmesan cheese if using. It’s delicious as a main dish or a vibrant side.

Servings and timing

Yield: 6 servings (main dish) or 8–10 servings (side dish)
Prep time: 15 minutes
Cook time: 8 minutes
Total time: 23 minutes

Variations

• For a vegetarian version, I skip the meat and add roasted zucchini or marinated artichoke hearts.
• I love using sun-dried tomatoes or roasted red peppers for extra richness.
• If I want a little kick, I add sliced pepperoncini or a dash of red pepper flakes.
• Burrata or shaved provolone are great alternatives to mozzarella pearls.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.
Before serving again, I give the salad a good toss and, if needed, add a splash of olive oil or red wine vinegar to refresh it.
I don’t recommend freezing this salad since the texture of the tortellini and vegetables changes too much.

FAQs

Can I make this pasta salad ahead of time?

Yes! I actually think it tastes better after sitting in the fridge for a few hours. I often make it the day before serving.

What kind of tortellini should I use?

I use refrigerated cheese tortellini for the best texture and flavor. Dried or frozen tortellini work too—just adjust the cooking time as needed.

Can I make this salad without meat?

Definitely. I leave out the salami and add more vegetables like cucumber, zucchini, or extra tomatoes for a delicious vegetarian version.

How can I make this salad more filling?

I sometimes add grilled chicken, shrimp, or chickpeas to bulk it up into a protein-rich main dish.

Do I need to rinse the pasta after cooking?

Yes, for pasta salad I always rinse the tortellini under cold water after draining. It cools it quickly and prevents it from sticking together.

Conclusion

This Italian Tortellini Pasta Salad with Salami and Mozzarella is a dish I turn to again and again because it’s easy, flavorful, and always a hit. With fresh veggies, bold Italian flavors, and creamy cheese tortellini in every bite, it’s the kind of meal I can serve anywhere—backyard barbecues, weeknight dinners, or holiday tables. Once I made it the first time, it quickly became a staple in my recipe rotation.

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