This Salami Mozzarella Tortellini Pasta Salad is a fun and tasty mix that’s perfect for any meal or get-together. It features tender tortellini pasta, slices of flavorful salami, and gooey mozzarella cheese, all tossed together with some fresh veggies and a simple dressing. The flavors blend in a way that’s both satisfying and refreshing, making it a dish that everyone can enjoy.
I love making this salad when I want something easy but a little special. The salami adds a nice punch of taste, while the mozzarella keeps things smooth and cheesy. One of my favorite tricks is to let it chill in the fridge for a bit before serving—it really helps all the flavors come together better and makes the pasta nice and cool, especially on warmer days.
It’s a great dish to bring to a picnic or potluck because it travels well and is just as good the next day. I often serve it with some crusty bread or a side of crunchy greens to round out the meal. Every time I bring this salad around, people ask for the recipe, so I’m pretty sure it’s one you’ll come back to again and again!
Key Ingredients & Substitutions
Cheese Tortellini: Fresh or refrigerated tortellini work best for a tender bite. If unavailable, frozen tortellini can be used, just cook a bit longer.
Salami: Classic sliced salami brings a nice spice and texture. If you prefer less fat or spice, try turkey salami or sliced pepperoni.
Mozzarella: Fresh mozzarella or mini mozzarella balls add creaminess. For a lighter option, use part-skim mozzarella or even diced feta for a tangy twist.
Baby Spinach: Baby spinach adds freshness without overpowering. You can swap it for arugula or mixed salad greens if you like a peppery or varied taste.
Red Wine Vinegar: It offers a bright, tangy flavor. Balsamic vinegar is sweeter, and lemon juice can work well too for acidity.
How Do You Keep Tortellini Pasta Salad Fresh and Flavorful?
Cooking and cooling tortellini properly is key. Overcooked pasta gets mushy, so cook until just tender (‘al dente’). Drain and rinse under cold water to stop cooking and cool down.
- Toss pasta with a little olive oil before mixing to prevent sticking.
- Whisk dressing separately to blend flavors well before adding to salad.
- Chill salad at least 30 minutes to let all flavors combine nicely.
- Gently toss ingredients to avoid breaking delicate pasta and cheese.
Equipment You’ll Need
- Large pot – I like it because it holds enough water to cook the tortellini evenly and quickly.
- Colander – makes draining the tortellini easy without losing bits of pasta.
- Mixing bowls – useful for tossing the salad ingredients and mixing the dressing comfortably.
- Whisk – helps blend the vinaigrette smoothly and quickly.
- Refrigerator – essential for chilling the salad before serving to meld flavors.
Flavor Variations & Add-Ins
- Replace salami with cooked chicken or ham for a different protein and a milder flavor.
- Use fresh basil or oregano instead of Italian seasoning to boost freshness.
- Mix in sliced cucumbers or bell peppers for extra crunch and color.
- Add a drizzle of pesto or a squeeze of lemon to change up the flavor profile.
Salami Mozzarella Tortellini Pasta Salad
Ingredients You’ll Need:
- 12 oz cheese tortellini (fresh or refrigerated)
- 4 oz sliced salami, cut into bite-sized pieces
- 1 cup cherry tomatoes, halved
- 2 cups fresh baby spinach leaves
- 4 oz fresh mozzarella, diced or mini mozzarella balls
- 1/4 cup red onion, thinly sliced
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tbsp red wine vinegar or balsamic vinegar
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
How Much Time Will You Need?
This salad takes about 15 minutes to prepare, plus at least 30 minutes chilling time in the fridge to let all the flavors blend nicely. So, plan for about 45 minutes from start to ready-to-serve.
Step-by-Step Instructions:
1. Cook and Cool the Tortellini:
Bring a large pot of water to a boil and cook the tortellini as the package says, until al dente. Drain them, then rinse under cold water to cool and stop the cooking process. Set aside so they’re ready to mix.
2. Combine the Salad Ingredients:
In a big mixing bowl, add the cooled tortellini, bite-sized salami pieces, halved cherry tomatoes, fresh baby spinach leaves, diced mozzarella, and thinly sliced red onion. Mix gently to blend them together.
3. Make the Dressing:
In a small bowl, whisk together the olive oil, red wine or balsamic vinegar, Italian seasoning, salt, and pepper until smooth and well combined.
4. Toss Salad with Dressing:
Pour the dressing over your tortellini mixture. Toss everything gently, making sure every bite gets a bit of that flavorful dressing.
5. Add Parmesan and Spice:
Sprinkle the grated Parmesan cheese and crushed red pepper flakes (if you like a little heat) over the salad. Give it one last gentle toss.
6. Chill Before Serving:
Cover the salad and pop it into the fridge for at least 30 minutes. This resting time helps the flavors meld together into a delicious, refreshing dish.
7. Serve:
Enjoy your Salami Mozzarella Tortellini Pasta Salad cold or at room temperature – perfect for a light lunch or a tasty side at your next gathering!
Can I Use Frozen Tortellini for This Salad?
Yes! Just be sure to cook the frozen tortellini according to the package instructions and drain well before adding to the salad. Rinsing with cold water helps stop the cooking and cools the pasta quickly.
Can I Make This Pasta Salad Ahead of Time?
Absolutely! It actually tastes better after sitting for a bit as the flavors meld. Store it covered in the fridge for up to 2 days. Give it a gentle toss before serving.
What Can I Substitute for Salami?
If you prefer, try replacing salami with cooked chicken, ham, or even pepperoni for a different flavor but similar texture. Vegetarian options like roasted mushrooms also work well.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. The salad can be enjoyed cold or at room temperature—just toss gently before serving to redistribute the dressing.
