Dinner

Salami-Mozzarella Tortellini Pasta Salad Recipe

ByJulian Dempsey February 22, 2026February 22, 2026

Introduction

Salami-Mozzarella Tortellini Pasta Salad is a vibrant and flavorful dish perfect for potlucks, family lunches, or easy weeknight meals. With tender tortellini, savory salami, creamy mozzarella, and fresh vegetables tossed in a tangy homemade vinaigrette, it’s a satisfying salad that’s sure to impress.

A close-up view of a wooden bowl filled with a colorful salad showing three main layers: the bottom layer has light yellow tortellini pasta with a smooth and slightly shiny texture; the middle layer features bright red cherry tomatoes, some whole and some halved, with a juicy and glossy look; the top layer includes round slices of reddish-pink salami with white fat spots and creamy white mozzarella balls, each sprinkled with black pepper and small green basil leaves scattered throughout. The bowl sits on a white marbled surface with a few larger fresh basil leaves around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounces tortellini pasta (fresh or dried, cheese or spinach filled)
6 ounces salami, diced
8 ounces fresh mozzarella balls (or cubed mozzarella)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
⅓ cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Italian seasoning
Salt and pepper, to taste
Optional: pinch of crushed red pepper flakes
Optional garnish: fresh basil or parsley

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions (usually 7-10 minutes for fresh tortellini). Drain and rinse with cold water to stop cooking. Toss with 1 teaspoon olive oil to prevent sticking and let cool completely.
Step 2: Prepare the salad ingredients by dicing the salami, chopping the mozzarella, halving the cherry tomatoes, and dicing the cucumber evenly.
Step 3: In a small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, salt, and pepper until emulsified. Add crushed red pepper flakes if desired for extra heat.
Step 4: In a large bowl, combine the cooled tortellini, diced salami, mozzarella, cherry tomatoes, and cucumber. Pour the dressing over and toss gently to coat all ingredients evenly.
Step 5: Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled, garnished with fresh basil or parsley if you like.

Tips & Variations

Use fresh, high-quality mozzarella and vegetables for the best flavor and texture.
To add protein variety, try substituting salami with grilled chicken, turkey, or shrimp.
Make a vegetarian version by omitting the salami and adding chickpeas or olives.
Add extra vegetables like bell peppers, artichoke hearts, or shredded carrots for more crunch and color.
Swap mozzarella for feta or parmesan if you prefer a sharper cheese flavor.
Enhance the dressing with sun-dried tomatoes, capers, or fresh herbs for an extra flavor boost.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. For best texture and flavor, keep the salad chilled and consume within this time. If the salad thickens or dries out when cold, stir in a little extra olive oil or vinegar before serving. This salad is perfect for make-ahead meal prep—just toss everything together before serving.