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A plate of pasta salad with Salami, cucumbers and olives. Summer Tortellini Pasta Salad Recipe with Salami
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Summer Tortellini Pasta Salad Recipe with Salami

This Summer Tortellini Pasta Salad with Salami is a cool, flavorful dish that’s perfect for picnics, potlucks, or a light family meal. Tender cheese tortellini is tossed with savory salami, crisp veggies, and briny olives, then coated in a zesty Italian dressing. It’s quick to prep, easy to make ahead, and always a crowd-pleaser!
Prep Time15 minutes
Cook Time3 minutes
Servings: 10 people
Calories: 452kcal
Author: Julia Jordan

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!

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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.
See more tips and serving suggestion in the full post.

Nutrition

Serving: 1cup | Calories: 452kcal | Carbohydrates: 34g | Protein: 20g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 1595mg | Potassium: 208mg | Fiber: 3g | Sugar: 5g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 2mg