My Italian grandma used to fix this all the time! We eat it regularly. Full recipe

 

Why this salad works so well

This tortellini salad brings together comforting pasta, rich Italian flavour, and fresh textures:

• The use of cheese‑filled tortellini gives a satisfying, pillowy base rather than ordinary pasta shapes.

• Salami adds savoury, slightly cured meat flavour that enhances the texture and taste.

• Fresh mozzarella (or mozzarella pearls) contributes creaminess and mild dairy richness.

• When paired with colourful vegetables (tomatoes, peppers, onions), and dressed in a good Italian vinaigrette, the salad has layers of flavour — salty, tangy, herbaceous, fresh.

• It’s versatile: you can serve it warm, at room temperature, or chilled; you can bring it to gatherings; you can adjust ingredients to suit what you have.

• Many recipes online follow this structure (see for example a version with tortellini, salami, mozzarella, olives and an herb vinaigrette). whyitalians.com+2Tasty with Lara+2

Because it’s partly a pasta dish and partly a salad, it meets both “comfort food” and “lighter dish” criteria, which makes it appealing year‑round.

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Ingredient List & Ingredient Notes

For 6‑8 servings

Pasta & base

• ~ 500 g (≈1 lb) cheese‑filled tortellini (fresh or frozen)

  • Choose good quality tortellini. Many versions use “refrigerated cheese tortellini” for ease. kaleforniakravings.com+1

• Salt (for the pasta water)

Meats & cheeses

• ~ 150‑200 g (≈5‑7 oz) salami, chopped into bite‑sized pieces or strips

  • Many recipes recommend salami as one of the meats. Clara quick dinners+1

• ~ 200 g (≈7 oz) fresh mozzarella (pearls or cubed)

  • Mozzarella pearls are convenient and elegant. kaleforniakravings.com+1

Vegetables / additions

• ~ 1½ cups cherry or grape tomatoes, halved

• ~ ½ cup red onion, thinly sliced

• ~ ½ to 1 cup bell pepper (red, green, yellow) diced

• ~ ½ cup black or Kalamata olives, sliced (optional)

• Fresh basil, chopped (about ¼‑⅓ cup)

• Optional extras: roasted red peppers, pepperoncini, cucumber, artichoke hearts (for variation)

Dressing (Italian‐style vinaigrette)

• Olive oil ~ ½ cup (120 mL)

• Red wine vinegar or white wine vinegar ~ ¼ to ½ cup (60‑120 mL) (depending on how much dressing you like)

• Dijon mustard ~ 1 Tbsp

• Garlic, minced ~ 1‑2 cloves

• Dried oregano or Italian seasoning ~ ½‑1 tsp

• Salt & freshly ground black pepper, to taste

• Optional: honey or sugar ~ 1‑2 tsp (to balance acidity)

• Optional: freshly chopped herbs (basil, parsley)

Optional finishes

• Grated Parmesan cheese (sprinkle before serving)

• Extra chopped fresh herbs for garnish

• Red pepper flakes for a little heat

Ingredient Notes & Variations

• Tortellini: If cheese‑filled isn’t available, you could use spinach & ricotta tortellini, or substitute another pasta shape like farfalle, but the filled tortellini gives more flavour.

• Salami: Choose a good flavourful salami (Genoa salami works). You could also mix in pepperoni, ham or cooked chicken for variation. Jawns I Cooked

• Mozzarella: Fresh mozzarella gives better texture than pre‑shredded cheese. If you can find pearls, they’re easy; otherwise cube a ball of fresh mozzarella yourself.

• Vegetables: Use whatever you like — cucumbers, roasted red peppers, pepperoncini all work. Some versions include olives and artichoke hearts for Italian antipasto style. Reddit+1

• Dressing: While you can use a store‑bought Italian dressing, making your own allows you to control flavour, adjust tanginess, herbs, and oil ratio.

• Make‑ahead: Some ingredients (tortellini, salami, mozzarella) are great for prepping ahead; the salad often improves if it rests for 30 minutes or more to let flavours meld.

• Serving temperature: Great chilled (for a summer dish), at room temp, or even slightly warm (the pasta just cooled).

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Step‑by‑Step Instructions

1. Cook the tortellini

• Bring a large pot of salted water to a boil. (Use about 1 Tbsp salt per ~4 L / 1 gal water.)

• Add the tortellini and cook according to package instructions until al dente (firm‑to‑bite).

• Drain the pasta, then rinse under cold water gently until cooled (this stops cooking and also ensures the pasta doesn’t continue to absorb dressing too much).

• Drain thoroughly and set aside in a large mixing bowl.

2. Prepare meats, cheeses and vegetables

• While the pasta cooks, dice or slice the salami into bite‑sized pieces (about ½–1 cm cubes or short strips).

• Cube or use mozzarella pearls; if a ball of fresh mozzarella, cut into roughly 1–2 cm pieces.

• Halve cherry tomatoes. Slice red onion thinly. Dice bell pepper (if using). Slice olives (if using). Chop fresh basil.

• Place all these ingredients into the bowl with the cooled tortellini.

3. Make the dressing

• In a separate bowl or jar combine olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano or Italian seasoning, salt and pepper.

• Whisk (or shake if using a jar) until fully emulsified (oil and vinegar united). Taste and adjust — if too tangy add a touch of honey or sugar; if too mild add more vinegar or mustard; adjust salt/pepper.

• If you like, add chopped fresh basil or parsley for extra herb flavour.

4. Toss the salad

• Pour about two‑thirds of the dressing over the tortellini‑salami‑mozzarella mixture.

• Toss gently but thoroughly so all ingredients are coated with dressing and distributed evenly.

• If it looks a little dry (or you know you’ll serve it later), you can add the remaining dressing later or reserve to refresh before serving.

• If using Parmesan, sprinkle it now and toss gently again.

5. Chill / Settle flavours

• Cover the bowl and refrigerate the salad for at least 30 minutes, ideally 1 hour or more, to let flavours meld. Many recipes note chilling improves taste. whyitalians.com+1

• If you’re making well in advance (several hours), wait to add delicate fresh basil or extra herbs until just before serving so they don’t wilt.

6. Serve & garnish

• Before serving, give the salad a gentle stir; if it seems a little dry (pasta may have absorbed dressing), refresh with a splash of dressing or a drizzle of olive oil.

• Garnish with extra fresh basil leaves or chopped parsley. Sprinkle additional Parmesan or red pepper flakes if desired.

• Serve chilled or at room temperature.

• This salad works well as a main dish (especially if you increase protein) or a hearty side for BBQs, picnics, potlucks.

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Tips for Success

• Don’t overcook the pasta: You want the tortellini to hold shape and texture, not become mushy.

• Rinse and cool: Rinsing with cold water stops carry‑over cooking and prevents the pasta from being hot when you mix with cold ingredients or dressing.

• Good quality ingredients: Since the components (salami, mozzarella, pasta) are quite straightforward, good flavour from each matters.

• Balance the dressing: The vinaigrette should be tangy but not overpowering; flavour should enhance, not mask the ingredients.

• Let flavours meld: Though you can serve soon after assembling, chilling helps the flavours integrate and improves texture.

• Adjust for crowd size: The recipe scales well—just maintain proportions of dressing to salad to avoid it becoming too dry or too oily.

• Retain crispness: If you plan to serve later, wait to add highly perishable herbs or delicate vegetables (e.g., fresh basil) just before serving to keep them looking fresh.

• Stir before serving: Especially if it’s been refrigerated, give a gentle mix and check if more dressing is needed.

• Serving with sides: This salad pairs well with grilled vegetables, crusty bread, a green side salad, or serves as a stand‑alone for a light meal.

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Variations & Customisations

Here are numerous ways you can tweak the recipe to suit different tastes, dietary needs, or available ingredients:

Meat / Protein swaps

• Replace or supplement salami with pepperoni, ham, cooked grilled chicken, or even prosciutto for a more upscale version.

• For vegetarian version: omit salami; add marinated artichoke hearts, roasted red peppers, chickpeas or white beans for protein.

Cheese variations

• Instead of (or in addition to) mozzarella, you could add cubed provolone, smoked mozzarella, or small bocconcini.

• Add shredded Parmesan or pecorino for extra flavour kick.

Pasta / base variations

• Use spinach‑ricotta tortellini for extra colour/flavour.

• Use other filled pastas or even small shell pasta if tortellini unavailable.

• For a gluten‑free version: use gluten‑free tortellini or a gluten‑free pasta alternative.

Vegetable / add‑in options

• Add cucumber, roasted red peppers, pepperoncini, sun‑dried tomatoes, artichoke hearts, mushrooms, green onions.

• Add fresh leafy herbs beyond basil: parsley, oregano, chives for extra flavour.

• For colour and crunch: a variety of bell pepper colours, radishes, or shredded carrots.

Dressing tweaks

• Swap vinegar type: use balsamic vinegar for a richer note, or apple‑cider vinegar for a lighter tang.

• Add a tablespoon of pesto to dressing for a herb‑rich twist.

• Use a Caesar‑style or creamy Italian dressing for variation (but keep it light so as not to dominate the salad).

• Add red pepper flakes or a dash of hot sauce for a spicy version.

• For a lighter version: reduce oil and increase vinegar or use half oil / half plain yoghurt or light mayonnaise base.

Serving adaptations

• Make‑ahead and travel friendly: pack salad and dressing separately, combine just before serving if transporting.

• Buffet style: Use large bowl, keep chilled with ice‑pack beneath; allow guests to serve themselves.

• Meal‑prep lunch: Portion into individual containers; store dressing separately and toss when ready to eat.

• Large gathering version: Double or triple ingredients, use large bowl/tray, add extra vegetables for volume and colour.

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Storage & Leftovers

• Store in an airtight container in the refrigerator.

• Best consumed within 2‑3 days; after that the pasta may absorb too much dressing and become dry, and vegetables/herbs may wilt.

• If storing, reserve a little dressing to refresh the salad before serving so it doesn’t taste “flat”.

• If you want to keep longer: store the pasta salad separate from particularly delicate components (fresh basil, very soft mozzarella) and add them fresh before serving.

• If you notice the salad has dried out a bit, toss with a splash of olive oil and a bit of vinegar to revive it.

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Why This Recipe Is Ideal for Gatherings, Picnics & Easy Dinners

• It’s mostly “assemble” rather than “cook from scratch”—you cook the pasta, do chopping, then mix.

• It holds well: you can make ahead, refrigerate, and serve later; flavours develop nicely.

• It travels well: in containers, this salad is picnic‑ and potluck‑friendly.

• It’s substantial: between pasta, cheese, meat, it works as a main or side.

• It’s flavourful and visually appealing: colourful veggies, creamy cheese, savoury meat — it’s pretty enough for guests.

• Easy to scale and modify for dietary preferences (vegetarian, lighter, more veggie heavy).

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Full Recipe Summary

Italian Tortellini Salad with Salami & Mozzarella
Makes approx 6‑8 servings

Ingredients

• ~500 g cheese‑filled tortellini

• ~150‑200 g salami, chopped

• ~200 g fresh mozzarella (pearls or cubed)

• ~1½ cups cherry tomatoes, halved

• ~½ cup red onion, thinly sliced

• ~½–1 cup diced bell pepper

• ~½ cup sliced black or Kalamata olives (optional)

• ~¼–⅓ cup fresh basil, chopped

• ~¼ cup grated Parmesan (optional)

Dressing:

• ½ cup olive oil

• ¼–½ cup red wine vinegar

• 1 Tbsp Dijon mustard

• 1–2 cloves garlic, minced

• ½–1 tsp dried oregano or Italian seasoning

• 1–2 tsp honey or sugar (optional)

• Salt & pepper to taste

Instructions

1. Cook the tortellini in salted boiling water until al dente. Drain and rinse in cold water; drain thoroughly.

2. In a large bowl, combine cooled tortellini, chopped salami, mozzarella, halved cherry tomatoes, sliced red onion, diced bell pepper, and olives (if using). Add chopped basil.

3. Whisk together the dressing ingredients until well combined; taste and adjust.

4. Pour about two‑thirds of the dressing over the salad; toss gently until well coated. If desired, add remaining dressing to taste or just before serving. Sprinkle Parmesan if using.

5. Cover and refrigerate at least 30 minutes (ideally 1 hour) to let flavours meld.

6. Before serving, stir again, check seasoning, add fresh basil garnish, drizzle extra olive oil or dressing if needed. Serve chilled or at room temperature.

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Final Thoughts

This Italian Tortellini Salad with Salami and Mozzarella is one of those go‑to recipes that you’ll return to again and again. It’s easy to make, flexible, full of flavour, and suitable for many occasions. The combination of pasta, cheese, cured meat and fresh vegetables in a tangy dressing just works.

Whether you’re making it for a family dinner, prepping for lunches, or bringing it to a potluck, you’ll find it hits the right note. And because you can adjust meats, cheeses, veggies and dressing to suit what you have, it also lets you improvise.

If you like, I can send you a printable PDF of this recipe (with a fill‑in‑the‑blank variation section and serving chart) and even three alternate versions (vegetarian, spicy, and Mediterranean twist) with full ingredient lists. Would you like me to prepare that?