Italian Tortellini Salad

Italian Tortellini Salad Recipe

Hello! Let's prepare one of my favorite options for those days when you're looking for something hearty yet fresh. This salad combines the soft texture of stuffed pasta with the character of salami and a vibrant dressing. It's perfect for a quick meal or for taking in a lunchbox, and in this 2026 it remains a classic that never fails in my kitchen.

Preparation time

To organize ourselves well in the kitchen, it's essential to be clear about how long each stage will take. This recipe is very forgiving because most of the time is spent chopping fresh ingredients while the pasta cooks.

• Preparation: 20 minutes
• Cooking: 10 minutes
• Total: 30 minutes
• Servings: 6 as a main course or 8 as a side dish
• Difficulty: Easy

Ingredients

The quality of the ingredients is what will transform this dish from something simple to something memorable. Here is the exact list to achieve the perfect balance of flavors we are looking for.

• 500 g (approx. 18 oz) of tortellini cheese (can be refrigerated or frozen)
• 3 cups of tomato grape or cherry
• 170 g (6 oz) of olives pitted black
• 1 red bell pepper medium
• 1/4 red or purple onion
• 225 g (8 oz) Genoa-style salami
• 1/2 cup pepperoncini peppers (pickled)
• 1/2 cup of cheese grated Parmesan (preferably fresh)
• 1/2 cup of leaves of basil fresh
• Kosher salt to taste
• Freshly ground black pepper to taste

For the dressing

• 1 cup of vinaigrette or Italian dressing (homemade is better, but a good quality one works)

If you're missing an ingredient in your pantry, don't worry. If you don't have salami, you can use diced cooked ham or even shredded chicken for a different version, similar to what we would do in a chicken pasta salad. Grape tomatoes can be substituted with firm pear tomatoes cut into cubes. If you can't find pepperoncini, finely chopped pickled güero chilies work well to give that acidic and spicy touch.

Utensils we will use

We don't need sophisticated equipment, just basic tools you surely already have in your drawers. The key is to have space to mix comfortably.

• Large pot for cooking pasta
• Pasta strainer
• Stable cutting board
• Well-sharpened chef's knife
• Very large bowl (to mix everything without spilling)
• Large spoon or silicone spatula
• Measuring cups

Preparation

Follow these steps carefully. The secret is not just mixing, but treating each ingredient with care so that it maintains its texture within the salad.

1. Cooking the pasta
   Place the pot with plenty of water over high heat. When it comes to a boil, add a generous pinch of salt and the tortellini. Cook them according to package instructions, but be very careful to leave them «al dente». This is crucial; if overcooked, they will break when mixed.
2. Shock cooling
   Once cooked, pour the pasta into the colander and immediately run it under cold water. This stops the cooking and removes excess starch, preventing them from sticking. Drain off any remaining water very well.
3. Cutting vegetables and cold cuts
   While the pasta cools, wash the vegetables. Cut the grape tomatoes in half lengthwise. Dice the red bell pepper into small cubes (approx. 1 cm), making sure to remove all seeds and white parts. Dice the red onion and salami into pieces similar in size to the bell pepper so that each bite is uniform. Slice the olives and pepperoncini into rounds or small pieces.
4. Chopping herbs
   Wash and dry the basil. Chop it just before using so it doesn't oxidize and maintains its bright green color and aroma fresh.
5. Initial Assembly
   Place the already cold and dry tortellini in the large bowl. Add the tomatoes, the olives, red bell pepper, onion, salami, and pepperoncini.
6. Incorporation of Cheeses and Herbs
   Add the grated Parmesan cheese and chopped basil over the previous mixture. The cheese will provide that salty and umami touch that enhances the whole.
7. Dressing and Mixing
   Pour the Italian dressing over the salad. I suggest starting with three-quarters of the amount and mixing with gentle, folding movements so as not to break the pasta. If you see that the pasta absorbs a lot of liquid (tortellini are like sponges), add the rest.

To finish and serve

Once everything is integrated, try a tortellini along with a piece of vegetable. Adjust the seasoning with kosher salt and black pepper if you deem it necessary. If you have time, let the preparation rest in the refrigerator for about 20 minutes; this allows the flavors to marry wonderfully, a technique that also works great in recipes like chickpea and cucumber salad. Serve cold or at room temperature. You can accompany it with some crusty bread or focaccia.

Nutritional Information

Here is an approximate breakdown of what each serving of this dish provides. Remember that these values may vary depending on the specific brands of tortellini or dressing you use.

• Calories: 388 kcal
• Proteins: 19 g
• Fats: 20 g
• Carbohydrates: 33 g
• Fiber: 4 g
• Sugar: 4 g
• Saturated fats: 7 g
• Cholesterol: 51 mg
• Sodium: 1353 mg

Note: Nutritional values are estimates based on a standard serving and may vary depending on the specific ingredients used.

5 keys to make it perfect

Sometimes, small details make a big difference in the final result. Here I share my secrets to make this Italian salad a resounding success.

1. The exact point of the pasta:
I insist a lot on this: cook the tortellini al dente. Being a cold salad, pasta tends to harden slightly in the fridge, but if you overcook it, it will become mushy and fall apart when mixed with the weight of the salami and vegetables. It should have resistance when bitten.

2. Uniformity in cutting:
Try to make the salami, peppers, and onion a similar size. This not only makes the dish look prettier and more professional, but also ensures that with each forkful you get a bit of everything, achieving the «perfect bite.».

3. Enhance the flavor of the onion:
If red onion is too strong or spicy for you, a trick I often use (and also apply in the tricolor pasta salad) is to submerge it in ice water with a splash of vinegar for 10 minutes before adding it. This softens its flavor without removing its crunch.

4. The dressing in two stages:
Pasta absorbs liquid. If you prepare the salad in advance, save a little extra dressing to add just before serving. This «wakes up» the dish and restores the shine and juiciness it may have lost during resting.

5. Ingredients at room temperature:
Although served cold, if you take it out of the fridge about 15 minutes before eating, the flavors of the cheese and salami will be much more noticeable. Extreme cold sometimes «dulls» the nuances of the vinaigrette.

When is it ideal to enjoy it?

This Italian tortellini salad is incredibly versatile. It's the queen of summer outdoor meals, barbecues, or picnics, as it withstands transport well and doesn't need to be heated. It also works wonderfully for office lunches; it's much more exciting than the typical sandwich.

I usually prepare it when I have guests and don't want to spend hours in the kitchen right before eating. Being able to make it in advance gives me free time to enjoy. Furthermore, its colorfulness makes it very attractive on a festive buffet table, adding a touch fresh among heavier dishes. Even in winter, if you're looking for something different from stews, this option is comforting due to the heartiness of the pasta.

Comparison table

To see where this recipe stands against other pasta salad options you might be considering, I've prepared this quick table.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I'd love to know how this salad turned out for you. Did you add any extra ingredients? Perhaps a little fresh mozzarella or some artichokes? Leave your comment and share your own tips so we can all learn new variations!

Culinary glossary

• Al dente: Italian term that refers to the cooking point of pasta where it is cooked but still offers a slight resistance when bitten, it is not soft or mushy.
• Emulsify: The process of mixing two liquids that normally do not combine well, such as oil and vinegar, by vigorously whisking them until a creamy sauce and unified.
• Brunoise: A technique for cutting vegetables into very small and uniform cubes, approximately 2 to 3 mm per side.
• Shock: In this context, it refers to suddenly stopping the cooking of pasta with cold water to halt the thermal process.
• Cure: Process of preserving and seasoning food (such as salami) using salt, drying, or smoking, which intensifies its flavor.

Italian Tortellini Salad

Italian Tortellini Salad: step-by-step recipe creamy and very smooth. Ideal for sharing. Serve immediately and adjust spiciness and salt to your taste.

Type: Recipe

Cuisine: Mexican

Keywords: salad, Italian, tortellini, Mexican, salads, recipe, easy, homemade

Recipe Yield: 4 servings

Calories: 200 kcal

Preparation Time: PT15M

Cooking Time: PT10M

Total Time: PT25M

Recipe Ingredients:

• 500 g of Select Tortellini with cheese
• 200 g of fresh mozzarella, cubed
• 150 g of cherry tomatoes, halved
• 100 g of pitted black olives
• 100 g of thinly sliced salami
• A handful of fresh basil leaves
• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 2 cloves garlic, finely chopped
• Cooking the tortellini: Boil salted water in a large pot. Add the tortellini and cook them for 2-3 minutes less than the time indicated on the package so they remain al dente. Drain and rinse with cold water to stop the cooking and maintain their firm texture.
• Preparation of fresh ingredients: While the pasta cooks, cut the mozzarella into small cubes, the cherry tomatoes in half, and the olives into slices. Reserve everything in a large bowl.
• Incorporating salami and basil: Add the salami slices and fresh basil leaves to the mixture of prepared ingredients, ensuring they are evenly distributed.

Recipe Instructions:

Preparation: :

Preparation: 15 minutes

Cooking: :

Cooking: 10 minutes

Total: :

Total: 25 minutes

Servings: :

Servings: 4-6 units

Difficulty: :

Difficulty: Easy

Cooking the tortellini: :

Cooking the tortellini: Boil salted water in a large pot. Add the tortellini and cook them for 2-3 minutes less than the time indicated on the package so they remain al dente. Drain and rinse with cold water to stop the cooking and maintain their firm texture.

Preparation of fresh ingredients: :

Preparation of fresh ingredients: While the pasta cooks, cut the mozzarella into small cubes, the cherry tomatoes in half, and the olives into slices. Reserve everything in a large bowl.

Incorporation of salami and basil: :

Incorporating salami and basil: Add the salami slices and fresh basil leaves to the mixture of prepared ingredients, ensuring they are evenly distributed.

Do not overcook the tortellini: :

Do not overcook the tortellini: Cook them just right, al dente, to prevent them from losing shape and texture when mixing.

Use fresh and quality ingredients: :

Use fresh and quality ingredients: The quality of the tomatoes and mozzarella directly influences the final result.

Make the dressing just before serving: :

Make the dressing just before serving: To prevent them from deteriorating or losing flavor, prepare it at the right time.

Mix gently::

Mix gently: To help the pasta retain its shape and texture, avoid stirring vigorously.

Editor's Rating:
4.7