Name: The Best Salami-Mozzarella Tortellini Pasta Salad Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 45 min
Cuisine: Italian
Ingredients: 8 oz fresh or frozen cheese tortellini; 4 oz thinly sliced salami, chopped; 1 cup cherry tomatoes, halved; 8 oz fresh mozzarella balls; 3 tbsp extra virgin olive oil; 2 tbsp balsamic vinegar; 1 tsp dried oregano; Salt and pepper to taste

Jump to Recipe

Introduction

This Salami-Mozzarella Tortellini Pasta Salad is a flavorful and satisfying dish perfect for warm-weather meals or potlucks. Combining tender tortellini, savory salami, fresh mozzarella, and a tangy balsamic dressing, it’s easy to make and sure to please.

The dish shows twisted pasta in a deep wooden bowl, mixed with round slices of pink sausage, white cubes of cheese, black olive pieces, and small green peas. There are also bits of red tomato and green parsley sprinkled on top, along with a light dusting of grated white cheese. The pasta is creamy light yellow, and the ingredients are spread evenly throughout the bowl, creating a colorful and textured look. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz fresh or frozen cheese tortellini
4 oz thinly sliced salami, chopped
1 cup cherry tomatoes, halved
8 oz fresh mozzarella balls
3 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tsp dried oregano
Salt and pepper to taste

Instructions

Step 1: Cook the tortellini in salted boiling water according to package directions until al dente, about 3 to 5 minutes. Drain and set aside to cool slightly.
Step 2: In a large bowl, combine the cooked tortellini, chopped salami, halved cherry tomatoes, and fresh mozzarella balls.
Step 3: In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, dried oregano, salt, and pepper until well blended.
Step 4: Drizzle the dressing over the pasta mixture and toss gently to combine all ingredients evenly.
Step 5: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld before serving.

Tips & Variations

Use fresh tortellini for the best texture, but frozen works well too.
Add chopped fresh basil or spinach for extra color and flavor.
Swap balsamic vinegar for red wine vinegar to vary the tanginess.
Include sliced black olives or roasted red peppers to enhance the Mediterranean touch.
If preparing ahead, toss dressing just before serving to keep the salad fresh.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 3 days. Toss gently before serving again. This salad is best served chilled or at room temperature and can be enjoyed as a quick lunch or side dish.

How to Serve

A white round pan filled with a colorful tortellini pasta salad, showing three main layers: the bottom layer is light yellow pasta tortellini with a soft texture, the middle layer has bright red halved cherry tomatoes with a juicy shine, and the top layer is scattered with small white mozzarella balls and pieces of pink ham, mixed with bright green spinach leaves. The pan is placed on a white marbled surface with some extra cherry tomatoes and spinach leaves around it, adding to the fresh look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of tortellini?

Yes, small stuffed pastas like ravioli or even bite-sized pasta shapes such as rotini or farfalle work well, but tortellini adds a unique cheesy element.

Is it possible to make this salad dairy-free?

To make it dairy-free, omit the mozzarella or substitute with a plant-based cheese alternative. Be sure to check the dressing ingredients for compatibility.