This Salami Mozzarella Tortellini Pasta Salad is a fresh and tasty mix that’s perfect for any time you want something simple but full of flavor. It combines cheesy mozzarella, hearty salami, and tender tortellini pasta with a hint of herbs and a light dressing that brings everything together just right.
I love making this salad for picnics or a quick lunch because it’s easy to throw together and doesn’t need to be hot to taste great. The bite-sized tortellini pairs so well with the salty salami, and I always add a little extra mozzarella because who can say no to melted cheese vibes even in a cold salad? It’s one of those dishes that everyone ends up going back for seconds.
When I serve this salad, I like to use a big colorful bowl to really show off all the ingredients. It’s great on its own or alongside some crunchy bread for a little extra to nibble on. Plus, it keeps well if you want to make it ahead and enjoy it the next day—sometimes it even tastes better after the flavors have had time to meld!
Key Ingredients & Substitutions for Salami Mozzarella Tortellini Pasta Salad
Tortellini: Fresh or refrigerated cheese tortellini works best. If not available, you can use dried tortellini or even small pasta shapes like orecchiette.
Salami: Choose good-quality sliced salami for flavor. If you prefer, try pepperoni or even chopped cooked sausage for a different twist.
Mozzarella: Fresh mozzarella balls add creaminess. If you can’t find bocconcini, cubed fresh mozzarella or shredded mozzarella works well too.
Greens & Veggies: Spinach adds fresh color and nutrition. You can swap it with arugula or baby kale if you like a peppery or more robust green flavor.
Dressing: Olive oil and balsamic vinegar make a simple, tasty dressing. For a lighter option, use lemon juice instead of balsamic vinegar.
How Do You Make Sure the Tortellini Salad Doesn’t Get Soggy?
Prevent sogginess by cooling the tortellini properly and dressing the salad just before serving.
- Cook tortellini until al dente, then rinse with cold water to stop cooking and cool pasta.
- Drain well to remove excess water—this keeps the salad fresh.
- Combine ingredients and toss gently with dressing to coat without crushing.
- Let the salad chill for at least 30 minutes so flavors blend but the pasta stays firm.
Equipment You’ll Need
- Large pot – for boiling the tortellini; I like it because it’s easy to cook pasta evenly.
- Colander – helps drain the pasta well, so the salad isn’t too watery.
- Small bowl – perfect for whisking together the dressing without making a mess.
- Large mixing bowl – where you’ll toss all the ingredients; it’s roomy and easy to handle.
- Serving spoon – for gently mixing the salad and serving.
Flavor Variations & Add-Ins
- Swap salami for cooked chicken or turkey if you want a milder flavor or more protein.
- Add black olives or roasted red peppers for extra color and flavor.
- Mix in grated Parmesan or Pecorino Romano instead of Parmesan for a sharper cheesy note.
- Sprinkle with chopped fresh oregano or thyme for a different herb twist.
Salami Mozzarella Tortellini Pasta Salad
Ingredients You’ll Need:
- 1 (9-12 oz) package cheese tortellini (fresh or refrigerated)
- 6 oz sliced salami, cut into bite-size pieces or rounds
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach leaves
- 1 cup fresh mozzarella cheese balls (bocconcini), halved
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil, thinly sliced
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic, minced
- Salt and black pepper, to taste
How Much Time Will You Need?
This salad takes about 15 minutes to prepare, plus at least 30 minutes in the fridge to let the flavors blend. It’s a quick and easy dish that you can make ahead and enjoy chilled or at room temperature.
Step-by-Step Instructions:
1. Cook the Tortellini:
Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package directions until they’re al dente (still a little firm).
Drain the tortellini and rinse them with cold water to cool them down. Set aside.
2. Make the Dressing:
In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and black pepper. This simple dressing will add lovely flavor to your salad.
3. Combine the Salad Ingredients:
In a large mixing bowl, add the cooled tortellini, salami pieces, halved cherry tomatoes, spinach leaves, and fresh mozzarella balls.
4. Toss with Dressing:
Pour the dressing over all the ingredients. Gently toss everything together so the salad is evenly coated without squishing the cheese or tomatoes.
5. Add Final Touches:
Sprinkle the salad with fresh sliced basil, grated Parmesan cheese, and red pepper flakes if you’d like a little heat. Toss lightly again to mix these in.
6. Chill and Serve:
Cover the salad and refrigerate for at least 30 minutes. This resting time helps all the flavors meld perfectly. Serve the salad chilled or at room temperature for a refreshing and tasty meal.
Can I Use Frozen Tortellini for This Salad?
Yes! Just make sure to cook the frozen tortellini according to the package instructions and cool them completely before tossing into the salad. This prevents extra moisture and keeps the salad fresh.
How Should I Store Leftovers?
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. Give it a gentle toss before serving again, and you can add a splash of olive oil or vinegar if it seems dry.
Can I Substitute the Salami?
Absolutely! You can swap salami with pepperoni, cooked sausage, or even omit the meat for a vegetarian option. Feel free to customize it to your taste.
Is It Okay to Make This Salad Ahead of Time?
Yes, making it a few hours ahead or the day before helps the flavors meld beautifully. Just keep it refrigerated and toss gently before serving.