Italian Tortellini Pasta Salad

Name: Italian Tortellini Pasta Salad with Salami
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 1 (20 oz) package cheese tortellini, cooked and cooled; 6 oz salami, cubed; 1 pint cherry tomatoes, halved; 1 green bell pepper, diced; 1 medium cucumber, diced; 1/2 medium red onion, thinly sliced; 1 (6 oz) can black olives, sliced and drained; 1/2 cup sliced pepperoncini peppers; 8 oz mozzarella cheese, cubed; 1 cup Italian dressing; Italian seasoning, to taste

This Italian tortellini pasta salad combines cooked cheese tortellini with salami, fresh vegetables, and mozzarella in a zesty Italian dressing. It's a no-cook assembly that's ready to serve cold, making it ideal for quick meals and gatherings.

🌍Italian-American 🏷️Tortellini salad 🏷️Pasta salad 🏷️Italian salad 🏷️Salami Mozzarella

🏷️

🏷️Summer salad

-0:00

mizzprayzalotonTikTok

Total

25 min

Servings

6

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by mizzprayzalot

-0:00

mizzprayzalotonTikTok

Ingredients

1 (20 oz) package cheese tortellini, cooked and cooled
6 oz salami, cubed
1 pint cherry tomatoes, halved
1 green bell pepper, diced
1 medium cucumber, diced
1/2 medium red onion, thinly sliced
1 (6 oz) can black olives, sliced and drained
1/2 cup sliced pepperoncini peppers
8 oz mozzarella cheese, cubed
1 cup Italian dressing
Italian seasoning, to tasteoptional

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Instructions

1
Cook tortellini according to package directions. Drain, rinse with cold water to cool, and place in a large mixing bowl.
2
In a separate bowl, combine the cubed salami, halved cherry tomatoes, diced green bell pepper, diced cucumber, sliced red onion, and sliced black olives.
3
Pour the vegetable and salami mixture over the cooked tortellini in the large bowl.
4
Add the cubed mozzarella cheese and sliced pepperoncini peppers to the salad.
5
Pour the Italian dressing over the salad and gently toss everything together until well combined.
6
Sprinkle with Italian seasoning to taste. Serve immediately or chill for at least 30 minutes before serving.

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Tips & Notes

Pro tips

Cool the cooked tortellini completely before adding vegetables and dressing to prevent wilting and mushiness.
Dice pepperoncini peppers finely to distribute their tangy flavor throughout the salad rather than leaving large pieces.
Use firm vegetables and drain canned olives thoroughly to avoid excess liquid that dilutes the dressing.
Toss the salad with dressing 30 minutes before serving rather than hours ahead to keep tortellini tender.

Substitutions

Cheese tortellini → meat tortellini or spinach tortellini (note: changes flavor profile slightly)
Salami → diced pepperoni, prosciutto, or omit for vegetarian version
Fresh bell pepper → roasted red peppers or sun-dried tomatoes (note: use in smaller quantity)
Mozzarella → provolone or feta cheese (note: feta adds stronger flavor)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. Toss with additional dressing before serving if it dries out.

Common Questions

Can I make this salad ahead of time?

Yes. Assemble the salad without dressing up to 4 hours ahead, then toss with Italian dressing 30 minutes before serving to prevent the tortellini from becoming soggy.

What type of salami works best?

Use Italian salami (such as Genoa or soppressata) cut into small cubes. Avoid sliced deli salami, which can clump together.

Can I use fresh mozzarella instead of cubed cheese?

Fresh mozzarella will work but may become soft and watery. For best texture, use firm mozzarella cheese cut into cubes, or add fresh mozzarella just before serving.