Tortellini Pasta Salad with Salami, Fresh Vegetables, and Pesto Recipe

Ingredients

• 680 g (24 oz; 1½ × 16 oz packages)frozen cheese tortellini
• 150 g (1 cup), choppedthick-sliced deli hard salami
• 150 g (1 cup), washed and halvedcherry tomatoes
• ½ cucumber, sliced and quarteredcucumber
• 75 g (½ cup), slicedblack olives
• 75 g (½ cup)mozzarella pearls or diced fresh mozzarella
• ½ cup, thinly slicedred onion
• 35 g (¼ cup), dicedred pepper
• 35 g (¼ cup), dicedgreen pepper
• ¼ cup, choppedfresh sweet basil leaves
• ½ teaspoonkosher salt
• ½ teaspoonfreshly cracked black pepper
• 25 g (¼ cup), freshly gratedParmesan
• 120 ml (½ cup)zesty Italian salad dressing
• 30 ml (2 tablespoons)pesto sauce

Instructions

1. 1

   Cook the tortellini

   Cook the cheese tortellini according to the packet instructions until al dente. Drain and rinse under cold water to cool it quickly and stop it cooking further.

2. 2

   Combine the ingredients

   Put the cooled tortellini in a large bowl with the salami, tomatoes, cucumber, olives, mozzarella, red onion, red and green peppers, basil, salt and black pepper.

3. 3

   Add the Parmesan

   Sprinkle the grated Parmesan evenly over the salad ingredients.

4. 4

   Pour over dressings

   Drizzle the Italian dressing and pesto evenly over the salad.

5. 5

   Toss the salad

   Gently toss until all the ingredients are combined and coated with dressing.

6. 6

   Chill the salad

   Cover the bowl and refrigerate for at least 1 hour to let the flavours meld.

7. 7

   Toss and serve

   Toss the salad again before serving to redistribute the dressing and ingredients. Add extra fresh basil leaves if desired, and serve chilled.

What is tortellini pasta salad?

Tortellini pasta salad pairs filled pasta with vegetables and a dressing, served cold rather than as a hot pasta dish. This version combines cheese-filled tortellini with salami, mozzarella and Mediterranean-style salad ingredients.

The recipe brings together familiar Italian-inspired flavours in a convenient dish for sharing. Pesto adds an aromatic, herby note alongside the tangy Italian dressing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 16g protein, 38g carbs, 18g fat.

The tortellini supplies most of the carbohydrates, while salami, mozzarella, pesto and dressing contribute much of the fat; the cheese and salami also provide protein. Pair a serving with leafy greens or extra fresh vegetables for a more balanced plate.

The tortellini and the dressing

Tortellini: Cook it just until al dente, following the packet directions, so the filled pasta holds its shape when tossed.

Dressings: Italian dressing brings acidity and seasoning, while pesto contributes basil and a savoury richness. Toss gently to coat the pasta without breaking it.

Preparing the vegetables

Cut: Halve the tomatoes and slice and quarter the cucumber so the pieces are easy to pick up with the tortellini. Dice the peppers and slice the onion thinly for an even mix.

Basil: Chop the leaves shortly before adding them to keep their fresh aroma prominent. Reserve extra leaves for the optional garnish.

Cooling and chilling

Cold rinse: Rinsing the drained tortellini under cold water cools it quickly and prevents residual heat from softening it further.

Rest: Give the assembled salad at least 1 hour in the fridge. The final toss before serving helps bring the dressing back over the pasta and vegetables.

Texture and seasoning

Balance: Tender pasta and soft mozzarella sit alongside crisp vegetables and firm salami. Gentle tossing helps retain those different textures.

Salt: Salami, olives, Parmesan and dressing all contribute savouriness, so taste the salad after mixing before adding any extra seasoning.

Serving ideas

Serve it chilled as a lunch or as a side at a picnic or gathering. It also works alongside grilled vegetables or a simple green salad.

For a buffet, keep the bowl refrigerated until close to serving time and toss it once more before bringing it to the table.

Recipe notes & tips

• Check the tortellini a little before the packet’s suggested cooking time so it stays al dente.
• Rinse the pasta with cold water after draining to cool it and halt the cooking.
• Cut the vegetables into bite-sized pieces so they mix evenly with the tortellini.
• Toss gently to help keep the filled pasta intact.
• Taste after mixing before adding extra salt, as several ingredients are already savoury.
• Give the salad a final toss just before serving.

Variations

• Add artichokes: Fold in drained, chopped artichoke hearts for another tender, tangy element.
• Use a different olive: Swap the black olives for sliced green olives if you prefer a sharper flavour.
• Change the salami: Use another thick-sliced cured salami, cut into bite-sized pieces.
• Boost the vegetables: Add more diced pepper or cucumber while keeping the dressing to taste.
• Make it meat-free: Leave out the salami and add extra mozzarella or vegetables.

Common mistakes to avoid

• Overcooking the tortellini: Cook only until al dente so it holds together when tossed.
• Skipping the cold rinse: Rinse after draining to cool the pasta and prevent it softening further.
• Tossing too roughly: Fold the ingredients together gently to avoid splitting the tortellini.
• Serving straight away: Chill for at least 1 hour so the flavours have time to meld.
• Adding extra salt too soon: Taste after the dressing, salami, olives and Parmesan are mixed in.

How to store

Keep leftovers covered in the fridge and eat within 3 days. Serve cold; toss before serving to redistribute the dressing. This salad is not intended to be reheated.

Frequently asked questions