Summer Tortellini Pasta Salad Recipe with Salami
Hey Y’all! When the summer sun is shining bright and you need something easy, cool, and downright delicious, this Summer Tortellini Pasta Salad Recipe with Salami is just the ticket. It’s so good you’ll be making it all summer long!
I’m talking cheesy tortellini tossed with salty bites of salami, crisp cucumber, red onion, and briny Kalamata olives, all dressed up in that zesty Olive Garden Italian dressing we all know and love. I even threw in a few pepperoncini just cause I had ’em on hand.
It’s the kind of dish that brings folks running to the table—whether you’re packing it for a picnic, serving it up at a backyard cookout, or just need a quick weeknight supper that doesn’t heat up the whole house. In fact, Mr. J. and I love this simple cold pasta salad for an easy evening meal.
Now go ahead and grab a big ole bowl so we can put this Italian pasta salad together! This one’s sure to be a crowd favorite.
Why You’ll Love This Summer Pasta Salad
This Summer Tortellini Pasta Salad with Salami is a true warm-weather favorite, and here’s why it’ll have you comin’ back for seconds:
- Bursting with Flavor: Savory salami, cheesy tortellini, crisp veggies, and a tangy Italian dressing come together for a bold, satisfying bite in every forkful.
- Perfect for Make-Ahead: This salad only gets better as it chills—hello, stress-free meal prep for cookouts, potlucks, or busy weeknights!
- Hearty Enough for a Meal: Thanks to the protein and pasta, it’s filling enough to enjoy as a light lunch or dinner all by itself.
- Easy Ingredients: No fancy ingredients here! You can find everything at your local grocery store—many pantry and fridge staples.
- Crowd-Pleaser: It’s colorful, tasty, and holds up beautifully on a buffet table—great for gatherings, reunions, or just making your family smile.
It’s Southern summer simplicity at its finest, y’all!
If you love easy summer sides, don’t miss my Classic Southern Potato Salad or this refreshing Broccoli Slaw!
Ingredients You’ll Need
This is what you’ll need to prepare this easy summer pasta salad:
- Five Cheese Tortellini Pasta: I love the Kirkland Signature brand from Costco and it only takes 3 minutes to cook.
- Genoa Salami: I pick this up at the grocery store deli in thick slices. We love the flavor in this cold pasta salad! Make your salad a vegetarian version by omitting the salami.
- Red Onion
- Seedless Cucumber
- Pitted Kalamata Olives
- Pepperoncini: I threw some in because I had a little bit in a jar that I needed to use up.
- Creamy Italian Dressing: I love the Olive Garden Signature Italian dressing for this salad. That flavor we all love in the restaurant garden salad is perfect in this pasta salad.
- Salt and Cracked Black Pepper: if desired.
Little salad tomatoes would add a nice pop of color too! I had some on the counter across from me when I made this and totally forgot to add them in. Do y’all ever do that kind of stuff?
Helpful Kitchen Tools Needed:
Large pot – for boiling the tortellini
Colander – to drain and rinse the cooked pasta
Cutting board and Sharp Knife – for chopping salami and vegetables
Large mixing bowl – to toss everything together
Measuring cups – for dressing and add-ins
Mixing spoon or silicone spatula – for gently combining the ingredients
Storage container with lid – for chilling and storing the salad
How to Make Tortellini Pasta Salad with Salami
This tortellini salad comes together quickly.
- Step 1: Bring a large pot of water to a boil. Once boiling add a pinch of salt and drop in the tortellini. Cook for 3 minutes, drain and add to a large mixing bowl to cool. I let the tortellini cool about 15 minutes before adding anything to it.
- Step 2: Prep the rest of the ingredients. Chop the veggies. I like to leave the red onion in smallish bite sized strips. Drain and rinse the olives. Drain the pepperoncini and rinse, if using. Give the salami a chop into bite sized pieces as well.
- Step 3: Put it all together by adding the salami, veggies, olives, and pepperoncini to the mixing bowl with the cooled tortellini. Add a pinch of salt and cracked black pepper if ya like and stir to combine.
- Step 4: Add the dressing, stir to combine, then cover and refrigerate several hours to overnight before serving.
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Make-Ahead Tips & Storage
Don’t Overcook the Tortellini
Tortellini cooks fast—especially the Kirkland brand, which only takes about 3 minutes. I use a timer so I don’t forget about it. Keep a close eye on it and rinse with cold water immediately after draining to stop the cooking and keep it from getting mushy. Personally, I don’t rinse it, but allow it to cool in a cold stainless bowl before adding the rest of the ingredients.
Chop Ingredients Evenly
Cut the salami, cucumber, and onions into bite-sized, uniform pieces so every spoonful has a perfect balance of flavor and texture.
Make It Ahead for Better Flavor
Prepare the salad a few hours—or even the day before—you plan to serve it. This gives the tortellini time to soak up all that zesty Italian dressing goodness! This pasta salad can be made up to 24 hours ahead of time. Just give it a good toss before serving and, if needed, add a splash more dressing to freshen it up.
Can I use a different dressing? While zesty Italian dressing is a classic choice, creamy Caesar, balsamic vinaigrette, or even a homemade red wine vinaigrette would all be tasty swaps depending on your flavor preference.
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Summer Tortellini Pasta Salad Recipe with Salami
Ingredients
- 24 ounces Five Cheese Tortellini 1½ pounds cooked according to package directions
- ¾ pound Genoa Salami
- ½ cup Red Onion
- 2 cups Seedless Cucumber
- 6 ounces Pitted Kalamata Olives
- ½ cup Pepperoncini optional
- ¾ cup Creamy Italian Dressing I used the Olive Garden Signature Italian and highly recommend
- Pinch of Salt and Cracked Black Pepper if desired
Instructions
Cook the Tortellini
- Bring a large pot of salted water to a boil. Add the 24 ounces of Five Cheese Tortellini and cook according to package directions—3 minutes for Kirkland brand that I used.
- Drain and add tortellini to a large stainless bowl to cool for 15 minutes. Or, rinse with cold water to stop the cooking. Set aside to cool.
Prep the Ingredients
- While the tortellini cools, chop the ¾ pound of Genoa salami into bite-sized pieces.
- Slice red onion into small think strips, chop seedless cucumber, and slice pepperoncini.
- Rinse and drain the Kalamata olives.
Assemble the Salad
- In a large mixing bowl, combine the cooled tortellini, salami, red onion, cucumber, olives, and pepperoncini.
Add the Dressing
- Pour in ¾ cup of creamy Italian dressing (Olive Garden Signature is recommended). Gently toss everything together until well coated.
Season to Taste
- Add a pinch of salt and freshly cracked black pepper, if desired. Toss again to combine.
Chill & Serve
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Chilling overnight recommended. Serve chilled and enjoy!
Recommended Products
Notes
- Tortellini Tip: Be careful not to overcook the tortellini. It only takes about 3 minutes—drain and rinse immediately with cold water to stop the cooking and prevent it from becoming mushy.
- Make It Ahead: This pasta salad tastes even better after it’s had time to chill. Make it a few hours in advance or the day before for the best flavor.
- Add Extra Dressing Just Before Serving (if needed): If making ahead, reserve a little extra dressing to stir in before serving, especially if the salad absorbs some while chilling. This will freshen up the salad.
- Chill Tools for a Refreshing Finish: For an extra refreshing salad, chill your mixing bowl and serving utensils before assembling.
- Customize It: Swap the salami for pepperoni, grilled chicken, or go meatless. Add more veggies like cherry tomatoes or bell peppers for extra crunch and color.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
What to Serve with Tortellini Pasta Salad
This cool and flavorful dish is hearty enough to shine on its own, but if you’re lookin’ to round out the meal, here are some delicious ideas that pair perfectly:
- Grilled Chicken Breasts or Crispy Baked Thighs
- Smashed Burgers
- Homemade Bread Sticks
- Italian Subs
- Cheesy Garlic Bread
- Fruit Salad
- Sweet tea or Lemonade
It’s a perfect dish for backyard BBQs, summer lunches, or potlucks—just add one or two of these sides and you’ve got a full spread folks will rave about!
Variations & Add-Ins to Try
Here’s a tasty list of variations you can try with this Summer Tortellini Pasta Salad with Salami—perfect for mixing things up to suit your taste or what’s in your fridge:
- Change the Cheese Tortellini: Try spinach & cheese tortellini or three cheese blend for different flavor.
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Swap the Salami: Use pepperoni, prosciutto, or grilled chicken instead. Go meatless and add chickpeas or white beans for a vegetarian twist.
- Add More Veggies: Toss in diced bell peppers, cherry tomatoes, zucchini, or artichoke hearts. I still can’t believe that I forgot to add the cherry tomatoes when they were right there in front of me.
- Mix Up the Olives: Use green olives, marinated olives, or omit them altogether if they’re not your thing.
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Try a Different Dressing: Creamy Italian, Greek vinaigrette, or pesto plus a splash of lemon make great substitutes. Or make a homemade version with olive oil, vinegar, garlic, and herbs.
Summer Tortellini Pasta Salad Recipe with Salami
Well honey, if that don’t just taste like summer in a bowl, I don’t know what does!
This Summer Tortellini Pasta Salad with Salami is one of those recipes that’s as easy as it is tasty—perfect for making ahead and even better the next day.
It’s bright, hearty, and full of flavor, and y’all can bet it’ll disappear fast at your next get-together. So go on now, make it your own and don’t forget to share it with someone you love. Because good food is even better with good company.
Until next time, happy cooking from my kitchen to yours!
About Julia
Hey Y’all! I’m Julia, the cook and writer behind the recipes here at Julia’s Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!
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