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Flavorful Italian Tortellini Pasta Salad with Salami

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A quick and easy Italian-inspired pasta salad combining cheese-filled tortellini, savory salami, fresh veggies, and a tangy Italian dressing, perfect for summer picnics and casual dinners.

Ingredients

Scale
  • 12 ounces cheese-filled tortellini (fresh or frozen)
  • 6 ounces thinly sliced Genoa salami, cut into bite-sized pieces
  • 1 cup cherry tomatoes, halved
  • 1/2 cup black olives, pitted and sliced
  • 1 small red onion, thinly sliced
  • A handful of fresh basil leaves, torn
  • 1 small green bell pepper, diced
  • 1/2 cup Italian dressing (homemade or store-bought)
  • 1/4 cup freshly grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil (about 4 quarts). Add 12 ounces of tortellini and cook according to package instructions, usually 3–5 minutes for fresh, 7–9 minutes for frozen. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside in a colander to drain completely.
  2. While pasta cooks, halve cherry tomatoes, slice black olives, thinly slice red onion (soak in cold water for 10 minutes if you want to mellow the bite), dice green bell pepper, and tear fresh basil leaves. Cut salami into bite-sized pieces.
  3. If making homemade dressing: whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 clove minced garlic, 1 teaspoon dried oregano, salt, and pepper to taste.
  4. In a large mixing bowl, combine cooled tortellini, salami, tomatoes, olives, onion, bell pepper, and basil. Pour about 1/2 cup of dressing over the top. Toss gently but thoroughly to coat everything evenly. Season with salt and pepper to taste.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, ideally 1 hour, to let flavors meld.
  6. Just before serving, sprinkle 1/4 cup freshly grated Parmesan cheese over the top and toss lightly. Serve chilled or at room temperature.

Notes

Do not overcook tortellini to avoid mushy salad. Rinse pasta under cold water immediately after cooking to stop cooking and cool. Thinly slice salami for better flavor distribution. Chill salad for at least 30 minutes to let flavors meld. Add extra dressing if salad seems dry after chilling. Fresh basil enhances flavor; dried herbs can be used in dressing if fresh is unavailable.

Nutrition

Keywords: Italian pasta salad, tortellini salad, salami pasta salad, summer picnic recipe, easy pasta salad, Italian dressing, cheese tortellini, cold pasta salad

Find it online: https://yumyep.com/flavorful-italian-tortellini-pasta-salad-with-salami-easy-recipe-for-summer-picnics/