I make this tortellini salad year-round — it’s one of those recipes that comes together fast but tastes like you fussed all day. Cheesy tortellini, salty diced salami, pillowy fresh mozzarella, bright cherry tomatoes and basil get tossed in a simple red-wine-vinegar dressing for a crowd-pleasing pasta salad that works for potlucks, weeknight dinners, or a make-ahead picnic.
Why you’ll love this dish
This Italian-style tortellini salad marries convenience with bold, familiar flavors. Ready in about 30 minutes (plus chilling time), it’s hearty enough to be a main or light enough to share as a side. It’s ideal when you want something that travels well, feeds a group, and keeps for several days in the fridge.
“A perfect potluck win — no reheating, tons of flavor, and people always come back for seconds.” — a friend who insists I bring this to every summer barbecue
Reasons to try it:
- Fast: Pasta cooks in minutes and the dressing is a quick whisk.
- Kid-friendly: Cheese tortellini and mozzarella make it easy to sell to picky eaters.
- Flexible: Swap salami for pepperoni, make it vegetarian, or boost the veg.
- Great for leftovers: Chills well and flavors improve after an hour or two.
If you like other crowd-pleasing salads, you might also enjoy this Fall Harvest Pasta Salad for a seasonal twist.
The cooking process explained
This is a quick, no-fuss assembly recipe. First, boil and cool the cheese tortellini. While the pasta cools, dice the salami, halve the mozzarella and tomatoes, and toss everything together. Whisk up a basic vinaigrette of olive oil, red wine vinegar and Italian seasoning, toss with the salad, then chill so the flavors meld.
High-level steps:
- Cook tortellini and cool it.
- Prep mix-ins (salami, mozzarella, tomatoes, olives, onion, basil).
- Make vinaigrette and toss with salad.
- Chill at least 30 minutes before serving.
What you’ll need
- 12 oz cheese tortellini (fresh or refrigerated or dry — cook per package)
- 6 oz salami, diced (or substitute pepperoni or cooked pancetta)
- 8 oz fresh mozzarella balls (bocconcini), halved
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, sliced (kalamata or black)
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh basil, chopped (plus extra for garnish)
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp Italian seasoning
- Salt and pepper to taste
Ingredient notes and substitutions:
- For a vegetarian version, omit salami and add marinated artichoke hearts or roasted red peppers.
- Use gluten-free tortellini if needed; note texture may differ slightly.
- Swap red wine vinegar for white wine vinegar or a splash of lemon juice for brighter acidity.
- If bocconcini are large, quarter them. For convenience, use pre-sliced salami or pepperoni.
You can pair this with fall flavors for a seasonal menu — try ideas from this Autumn Harvest Honeycrisp Apple & Feta Salad when planning a holiday spread.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Cook 12 oz cheese tortellini according to package instructions until al dente. Drain and rinse briefly under cool water to stop cooking. Transfer to a large bowl and let cool slightly.
- While the pasta cooks, dice 6 oz salami and halve 8 oz fresh mozzarella balls. Slice 1 cup cherry tomatoes in half, slice 1/2 cup black olives, and finely chop 1/4 cup red onion and 1/4 cup fresh basil.
- In a small bowl, whisk 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 tsp Italian seasoning, and salt and pepper to taste until emulsified.
- Add the salami, mozzarella, tomatoes, olives, red onion, and basil to the cooled tortellini. Pour the dressing over the salad.
- Toss gently but thoroughly so the dressing coats everything. Taste and adjust seasoning with salt and pepper.
- Refrigerate the salad for at least 30 minutes to let flavors meld. Serve chilled or slightly cool.
Quick serving prep tip: If you’re serving immediately, toss with half the dressing, taste, then add more if needed so you don’t overdress warm pasta.
Best ways to enjoy it
This pasta salad works beautifully as a potluck main, side for grilled meats, or picnic centerpiece. Plate ideas and pairings:
- Serve in a shallow bowl and finish with torn basil and a drizzle of extra-virgin olive oil.
- Pair with crusty bread or focaccia and a green salad for a complete meal.
- Wine pairing: a light Chianti or a crisp Pinot Grigio complements the salami and cheese.
- For a picnic: pack dressing separately and toss just before serving to keep ingredients snappy.
- For a themed spread, add antipasti plates and marinated vegetables for an Italian buffet.
For playful dessert or party snack ideas after this savory salad, consider a light holiday treat like Snowman Poop as a cheeky finish.
Storage and reheating tips
Storage safety and longevity:
- Refrigerate within 2 hours of preparation.
- Store in an airtight container for 3–4 days. The flavors deepen over the first 24 hours.
- Freezing is not recommended: mozzarella becomes grainy and tortellini texture suffers.
Reheating:
- This salad is best served chilled or at room temperature. If you prefer warm, reheat a single portion gently in a microwave for 20–30 seconds and add a splash of olive oil or extra cheese.
Food-safety note: Discard any leftovers left out longer than 2 hours (1 hour if ambient temperature is above 90°F/32°C).
Pro chef tips
- Cook tortellini just to al dente. Overcooked tortellini becomes mushy after chilling.
- Rinse cooked pasta briefly with cold water to stop cooking and to keep it from sticking.
- Let the salad rest at least 30 minutes before serving so the dressing penetrates the tortellini.
- Adjust acidity by tasting: add a little more red wine vinegar if the salad tastes flat.
- If making for a crowd, double the recipe but keep dressing light; you can always add more before serving.
- For better texture retention, reserve a few whole mozzarella balls and add them right before serving.
Creative twists
- Vegetarian: Omit salami and add roasted artichokes, grilled zucchini, or chickpeas.
- Pesto swap: Replace the vinaigrette with 3–4 tbsp pesto and 2 tbsp olive oil for a basil-forward version.
- Spicy: Add sliced pepperoncini, a drizzle of chili oil, or chopped Calabrian chiles.
- Mediterranean: Use feta instead of mozzarella, add cucumbers, and swap black olives for kalamata.
- Summer caprese-style: Double the tomatoes and basil, reduce the salami, and finish with balsamic glaze.
Your questions answered
Q: How long does this take from start to table?
A: Active prep and cook time is about 20–30 minutes. Chill for at least 30 minutes for best flavor, so plan about 1 hour total if you want it fully melded.
Q: Can I make this ahead for a party?
A: Yes. Make it up to 24 hours ahead and keep refrigerated. Add any fragile herbs or extra mozzarella right before serving for best texture.
Q: Is it safe to leave out at a buffet?
A: Keep it on ice or replenish from the fridge every hour or two. Do not leave out longer than 2 hours (or 1 hour above 90°F).
Q: Can I freeze leftovers?
A: I don’t recommend it. Fresh mozzarella becomes rubbery and pasta texture degrades after freezing.
Q: What can I use instead of salami?
A: Pepperoni, cooked and chopped pancetta, grilled chicken, or tempeh for a vegetarian protein are good swaps.
Conclusion
This Italian tortellini pasta salad is an easy, crowd-pleasing recipe that balances creamy cheese, savory salami, and bright herbs with a simple vinaigrette. If you want an alternate take or additional inspiration for a similar pasta salad, see this Easy Italian Tortellini Pasta Salad – Kalefornia Kravings.
Italian Tortellini Salad
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package instructions until al dente. Drain and rinse briefly under cool water to stop cooking. Transfer to a large bowl and let cool slightly.
- While the pasta cooks, dice the salami and halve the fresh mozzarella balls. Slice the cherry tomatoes in half, slice the black olives, and finely chop the red onion and fresh basil.
- In a small bowl, whisk together olive oil, red wine vinegar, Italian seasoning, and salt and pepper to taste until emulsified.
- Add the salami, mozzarella, tomatoes, olives, red onion, and basil to the cooled tortellini. Pour the dressing over the salad.
- Toss gently but thoroughly so the dressing coats everything. Taste and adjust seasoning with salt and pepper.
- Refrigerate the salad for at least 30 minutes to let flavors meld before serving. Serve chilled or slightly cool.