Name: Tortellini Pasta Salad with Salami, Fresh Vegetables, and Pesto Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 1 h 25 min
Cuisine: Italian
Ingredients: 24 ounces (1½ – 16-ounce) packages frozen cheese tortellini; 1 cup chopped salami (thick sliced deli hard salami); 1 cup cherry tomatoes, washed and halved; ½ cucumber, sliced and quartered; ½ cup sliced black olives; ½ cup mozzarella cheese pearls or diced fresh mozzarella cheese; ½ cup thinly sliced red onion; ¼ cup diced red bell pepper; ¼ cup diced green bell pepper; ¼ cup chopped fresh sweet basil leaves; ½ teaspoon kosher salt; ½ teaspoon fresh cracked black pepper; ¼ cup fresh grated parmesan cheese; ½ cup zesty Italian salad dressing; 2 tablespoons pesto sauce

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I’m so excited to share this Tortellini Pasta Salad with Salami, Fresh Vegetables, and Pesto Recipe with you! It’s one of those dishes that instantly brings color and flavor to the table, perfect for those sunny afternoons when you want something fresh, satisfying, and super easy to whip up. What I love most about this salad is how the creamy cheese tortellini pairs with the zesty Italian dressing and that touch of pesto—it’s like a flavor party in your mouth.

Whether you’re planning a picnic, a quick weeknight dinner, or need a dish to bring to a potluck, this pasta salad really shines. The combination of salami and fresh veggies keeps it hearty but balanced, and it’s a crowd-pleaser every time. Trust me, once you try this Tortellini Pasta Salad with Salami, Fresh Vegetables, and Pesto Recipe, you’ll keep coming back to it again and again.

Ingredients You’ll Need

The mix of ingredients here is thoughtfully balanced—you’ve got the soft, cheesy tortellini, savory salami, crisp fresh vegetables, and all rounded out with fresh herbs and pesto. When you’re shopping, try to pick the freshest vegetables and good-quality salami because these really elevate the salad.

Cheese tortellini: Frozen works great and cooks quickly; just be sure not to overcook to keep the nice texture.
Salami: Thick sliced deli hard salami packs great flavor and texture without being too greasy.
Cherry tomatoes: Choose ripe and firm tomatoes for the best burst of freshness.
Cucumber: Adds a refreshing crunch; I like to peel it if the skin feels tough.
Black olives: Sliced olives bring a subtle salty note that enhances the whole salad.
Mozzarella cheese pearls: Or diced fresh mozzarella—both melt-in-your-mouth delicious.
Red onion: Thin slices give a gentle bite without overpowering.
Red and green bell pepper: Adds crunch, color, and sweetness; dice finely for even bites.
Fresh sweet basil leaves: Essential for that fragrant, herbal kick.
Kosher salt & fresh cracked black pepper: Season to taste but don’t overdo it—the dressing brings a lot of flavor.
Parmesan cheese: Freshly grated is best to sprinkle over for a slightly nutty flavor.
Zesty Italian salad dressing: Choose your favorite brand or make your own for that perfect tang.
Pesto sauce: A little goes a long way, adding a rich, herby depth that’s just irresistible.

Variations

I love personalizing this Tortellini Pasta Salad with Salami, Fresh Vegetables, and Pesto Recipe depending on what’s in my fridge or my mood that day. Feel free to make it your own by swapping or adding ingredients to suit your tastes or dietary needs.

Vegetarian variation: Simply skip the salami and double up on the veggies or add marinated artichokes—I’ve done this often and it still feels hearty and delicious.
Spicy twist: Add diced pepperoncini or a pinch of crushed red pepper flakes for an extra kick.
Seasonal swaps: In summer, I like adding grilled zucchini or fresh corn kernels for a bit more sweetness and texture.
Make it low-carb: Replace tortellini with spiralized zucchini noodles or use a smaller amount of pasta mixed with extra greens.

How to Make Tortellini Pasta Salad with Salami, Fresh Vegetables, and Pesto Recipe

Step 1: Cook and Cool Your Tortellini Perfectly

Start by cooking the frozen cheese tortellini according to package instructions, but keep a close eye to cook them al dente—not overdone. This part is crucial because mushy pasta can ruin the texture of your salad. Once cooked, drain and rinse them under cold water to stop the cooking immediately and cool them down. I learned this the hard way when I first made this salad and ended up with a gummy mess—cold rinsing really makes a difference!

Step 2: Chop and Combine Fresh Ingredients

While your tortellini cools, chop your salami, halve the cherry tomatoes, slice the cucumber, olives, onions, and dice your peppers. Cutting everything into similar-sized pieces helps every bite feel balanced and makes tossing easier. I usually prepare all my veggies while the pasta cooks to save time.

Step 3: Toss Everything with Cheese, Dressing, and Pesto

In a large bowl, gently combine all the ingredients: tortellini, chopped salami, fresh veggies, mozzarella, and basil. Sprinkle on the grated parmesan cheese for that subtle nutty flavor, then drizzle your zesty Italian dressing and pesto sauce over the top. Toss everything gently but well so every morsel is coated without breaking up those tender tortellini pockets. This is where the flavors really start to come together.

Step 4: Chill and Serve with a Final Toss

Cover your salad and let it chill for at least an hour in the fridge. This waiting time is when the magic happens, with all the flavors melding beautifully. When you’re ready to serve, give it a final gentle toss to redistribute the dressing, and feel free to add some fresh basil leaves on top for a pretty and fragrant garnish.

How to Serve Tortellini Pasta Salad with Salami, Fresh Vegetables, and Pesto Recipe

A close-up of a white bowl filled with a colorful pasta salad layered with small pasta shapes that are creamy off-white, bright red cherry tomato halves, dark purple-black olive slices, light green cucumber chunks, thin red onion rings, small pieces of pinkish-red salami, and bits of white cheese, all mixed with chopped green herbs and a light dressing that makes the ingredients shine slightly. A gold fork is lifting a bite showing a mix of the pasta, tomato, olive, cucumber, onion, and salami above the bowl, with another bowl of the same salad blurred in the background, set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling a little extra freshly grated parmesan and a handful of torn fresh basil leaves right before serving. Sometimes, a few extra cherry tomato halves go on top for that vibrant pop of color. It makes the salad look inviting and fresh.

Side Dishes

This salad pairs beautifully with simple sides like crusty garlic bread or a light green salad. On warmer days, I sometimes serve it alongside grilled chicken or shrimp to make it a fuller meal without much fuss.

Creative Ways to Present

For a special occasion, I’ve served this Tortellini Pasta Salad with Salami, Fresh Vegetables, and Pesto Recipe layered beautifully in a clear trifle bowl, showing off all the colorful ingredients. It also works wonderfully served in individual small jars or cups for easy grab-and-go picnic style meals.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers into an airtight container and keep them in the fridge for up to 3–4 days. The flavors actually intensify a bit after resting overnight, so don’t be afraid to make this ahead. Just give it a good stir before serving again.

Freezing

Freezing isn’t something I recommend with this salad because the tortellini and fresh veggies don’t freeze well. They tend to get mushy and watery when thawed, which really affects the texture and taste.

Reheating

If you prefer your pasta salad warmer, I suggest letting it sit out at room temperature for about 20 minutes rather than microwaving it. Reheating can break down the delicate mozzarella and soften the tortellini too much. That said, this salad is best enjoyed cold or at room temp.

FAQs

Can I use fresh tortellini instead of frozen for this salad?

Absolutely! Fresh tortellini will work just as well—just be careful not to overcook it. Cooking time will be shorter, so keep a close eye on it. The key is to cook until al dente so your pasta holds up nicely when mixed with the dressing and other ingredients.
What type of pesto works best in this recipe?

I prefer classic basil pesto for its bright, fresh flavor that complements the Italian dressing perfectly. However, sun-dried tomato pesto or arugula pesto can add a fun twist if you want to experiment. Just use about 2 tablespoons so it doesn’t overpower the salad.
How long can I make this salad ahead of time?

This salad actually tastes best after chilling for at least an hour to let the flavors meld. You can make it up to a day in advance and store it covered in the fridge. Just give it a gentle toss before serving to refresh the coating of dressing.
Can I substitute the salami with another protein?

Yes! If you’re not a fan of salami, chopped cooked chicken, turkey, or even pepperoni can be great alternatives. For a vegetarian version, try adding cooked chickpeas or grilled tofu for a protein boost.
Is this salad suitable for meal prep lunches?

Definitely! It’s a fantastic make-ahead option for lunches. Just keep it refrigerated and toss before eating. Avoid freezing to maintain the best texture and flavor.

Final Thoughts

This Tortellini Pasta Salad with Salami, Fresh Vegetables, and Pesto Recipe has become one of my go-to salads when I want something that’s quick, flavorful, and makes a big batch for friends or family. It feels a bit special without being complicated, which is exactly what I appreciate in everyday cooking. I hope you enjoy making it as much as I do—and that it becomes a favorite in your kitchen too. Give it a try, toss it together, and prepare to get compliments!