Tortellini Pasta Salad with Salami, Tomatoes, and Basil Recipe

If you’re on the hunt for a pasta salad that feels both indulgent and fresh, this Tortellini Pasta Salad with Salami, Tomatoes, and Basil Recipe is absolutely worth your time. It’s the kind of dish I reach for when I want something that’s easy to throw together but still feels special—perfect for potlucks, family dinners, or even a casual picnic on a sunny afternoon. The combination of cheese-filled tortellini with savory salami, sweet tomatoes, and fragrant basil just hits all the right notes.

What I love about this Tortellini Pasta Salad with Salami, Tomatoes, and Basil Recipe is how the flavors meld after sitting in the fridge for a bit—you get that zing from the Italian dressing balanced by fresh herbs and creamy mozzarella. You don’t have to be a kitchen pro to pull this off, and it even tastes better the next day, making it a great make-ahead option. I can’t wait for you to try it and see how easy it is to impress everyone with minimal effort!

Ingredients You’ll Need

Each ingredient in this Tortellini Pasta Salad with Salami, Tomatoes, and Basil Recipe plays an important role in balancing flavors and textures. When shopping, look for fresh, ripe tomatoes and good-quality salami—you’ll notice the difference in taste right away.

• Cheese tortellini: Frozen works great and cooks quickly; opt for cheese-filled for that creamy bite.
• Salami: I used thick sliced deli hard salami for a nice, meaty punch—feel free to try spicy if you want a kick.
• Cherry tomatoes: Choose firm, ripe tomatoes to avoid excess wateriness.
• Cucumber: Adds a refreshing crunch; quartered slices blend nicely into the salad.
• Black olives: Provide salty depth—pitted sliced olives are easiest to use here.
• Mozzarella cheese pearls or fresh mozzarella: Creamy texture that pairs beautifully with salami.
• Red onion: Thinly sliced so the sharpness doesn’t overpower the salad.
• Red and green pepper: Dice finely to add sweetness and color.
• Fresh sweet basil leaves: Absolutely essential for that bright, herbaceous pop.
• Kosher salt and fresh cracked black pepper: Simple seasoning to tie all the flavors together.
• Fresh grated parmesan cheese: Adds a nutty, savory edge that complements the tortellini.
• Zesty Italian salad dressing: Choose one with good acidity to brighten the dish.
• Pesto sauce: A little boost of basil-garlic flavor that elevates the entire salad.

Variations

I love that this Tortellini Pasta Salad with Salami, Tomatoes, and Basil Recipe is such a flexible canvas—you can really make it your own depending on what’s in your fridge or what you’re craving. I often experiment by swapping out ingredients or tuning the dressing to keep things interesting.

• Vegetarian version: Simply leave out the salami and add extras like artichoke hearts or roasted red peppers. I’ve tried this for meatless meals and it’s just as satisfying.
• Spicy twist: Add red pepper flakes or swap regular salami for a spicy variety to give the salad a little heat—great for summer cookouts.
• Seasonal tweaks: In cooler months, I swap tomatoes for roasted veggies like zucchini or eggplant to keep the flavors cozy and comforting.
• Different cheeses: I sometimes throw in a sprinkle of feta or swap mozzarella pearls for fresh burrata when I want extra creaminess.

How to Make Tortellini Pasta Salad with Salami, Tomatoes, and Basil Recipe

Step 1: Cook tortellini perfectly

Start by cooking the frozen cheese tortellini according to the package instructions—usually boiling for about 3-5 minutes until al dente. I highly recommend draining and rinsing them under cold water immediately after cooking to stop the cooking process; this keeps them from getting mushy when tossed with the dressing later. Overcooked tortellini can ruin the texture of your salad, so watch the timer carefully.

Step 2: Combine fresh ingredients

In your largest mixing bowl, toss together the cooled tortellini with the chopped salami, halved cherry tomatoes, quartered cucumber, black olives, mozzarella pearls, thinly sliced red onion, diced red and green bell peppers, and chopped fresh basil leaves. Don’t forget to add the kosher salt and freshly cracked black pepper to season everything evenly—this will really boost the overall flavor.

Step 3: Dress and chill

Sprinkle the fresh grated parmesan cheese over the salad ingredients, then drizzle on the zesty Italian salad dressing and a couple tablespoons of pesto sauce. Gently toss everything together so each bite will be infused with those delicious dressing flavors. Cover your bowl and pop it into the refrigerator for at least an hour—this is the secret step for letting the flavors fully meld and deepen.

Step 4: Serve and enjoy

Before serving, give the pasta salad one last toss to redistribute any dressing that might have settled at the bottom. If you’re feeling fancy, garnish with a few extra fresh basil leaves. I find serving this chilled really keeps it refreshing and perfect for summer lunches or as a side at dinner parties.

How to Serve Tortellini Pasta Salad with Salami, Tomatoes, and Basil Recipe

Garnishes

I usually top this salad with a handful of fresh basil leaves and an extra sprinkle of parmesan cheese before serving—it brightens the flavors and adds a lovely visual pop. Sometimes, I add a few sun-dried tomatoes if I want more concentrated tomato flavor. A drizzle of extra virgin olive oil right before plating never hurts either.

Side Dishes

This salad pairs beautifully with crispy garlic bread or simple grilled chicken for a more substantial meal. On warmer days, I like to serve it alongside some fresh fruit or a green salad dressed lightly with lemon vinaigrette to keep the meal feeling light and fresh.

Creative Ways to Present

For special occasions, I’ve set out this salad in a large glass trifle bowl layered with whole basil leaves and extra cheese pearls on top. It looks stunning and invites everyone to dig in. You could also serve it in individual mason jars for picnics or as a fun grab-and-go lunch option.

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in an airtight container in the fridge for 3 to 4 days. As I mentioned earlier, this salad tastes even better after sitting a while, so if you’re prepping ahead, just give it a good toss before serving again. I store mine in a glass container to avoid any weird plastic tastes from lingering.

Freezing

Freezing this salad isn’t something I recommend because the tortellini and dressing don’t thaw well together—the texture usually becomes mushy and the flavors dull. I’ve tried it once and ended up pitching the leftovers, so best to enjoy fresh or refrigerated only.

Reheating

This pasta salad is definitely best enjoyed cold or at room temperature. If you want to warm it up, I’d suggest portioning out the amount you want and warming it slightly on the stove or microwave, but be mindful that the fresh veggies might soften and the dressing could break down. Personally, I prefer it chilled—it keeps the flavors bright and fresh.

FAQs

Final Thoughts

Honestly, this Tortellini Pasta Salad with Salami, Tomatoes, and Basil Recipe has become my go-to dish when I need something that’s both easy and packed with flavor. It’s one of those recipes that looks impressive but doesn’t require hours in the kitchen, and the balance of fresh veggies, savory meats, and cheesy tortellini really shines. If you give it a try, take your time with the seasoning and chilling step—you’ll be rewarded with layers of flavor that just sing. Trust me, you’ll find yourself making this again and again, just like I do when friends come over!

Print