When you’re looking for a simple summertime meal that can just as easily feed your family, or a crowd, turn to this Easy Tortellini Pasta Salad! It’s loaded with good stuff, like baby spinach, fresh mozzarella, kalamata olives, cherry tomatoes, soppressata, and salami, all tossed together with the most delicious vinaigrette!

Tortellini pasta salad on white platter.

Cheese tortellini pasta salad is one of the salads that’s popular here in New York at nearly every deli or grocery store.

It’s easy to make, loaded with wonderful fresh ingredients, and hearty enough to be a full meal thanks to the cheese tortellini, salumi, and cheese.

This pasta salad shines at outdoor gatherings alongside warm weather fare such as grilled chicken thighs, grilled lemon garlic lamb chops, and grilled porkchops.

Recipe Ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

Ingredients shown: mozzarella balls, tomatoes, spices, olives, tortellini, olive oil, basil, red wine vinegar, salami, soppressata, and spinach.
  • Tortellini. There are many types of tortellini to choose from, but for simplicity’s sake, I prefer cheese tortellini. You can use plain, or tri-color for even more color. Tortellini found in the refrigerated section of your grocery store is preferred over frozen, or shelf-stable.
  • Salumi. We’re using a combination here of Genoa salami and spicy soppressata. Feel free to use any combination of cured meats you’d like.
  • Olives. Kalamata olives that have already been pitted are great for this recipe, but use any one or combination of your favorite olives.
  • Cheese. We’re using fresh mozzarella balls, also known as ciliegine. Diced provolone would also be good in this salad.
  • Greens. Baby spinach adds great freshness to the tortellini pasta salad. Arugula would also be great.

See the recipe card for full information on ingredients and quantities.

Top tip

As with most deli salads, this tortellini pasta salad will be better if made a few hours in advance, but even better if it hangs out in the fridge overnight! If you plan to make it a day in advance, I recommend holding the cherry tomatoes in a separate container and mixing them in right before you serve to prevent them from giving up too much of their liquid. Also, don’t be afraid to add more olive oil to loosen the pasta salad up right before serving.

More pasta salads

If you love pasta salads, I know you’ll enjoy these recipes!

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Tortellini Pasta Salad

5 from 1 vote
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 8
This easy cheese tortellini pasta salad gets it's fantastic flavor from cheese tortellini, salami, soppressata, kalamata olives, and fresh mozzarella all tossed together with baby spinach, and tomatoes in the best vinaigrette!


  • 20 ounces cheese tortellini cooked al dente and rinsed until cold
  • 8 ounces mozzarella balls halved
  • 3 ounces Genoa salami chopped
  • 3 ounces spicy soppressata chopped
  • 1/2 cup Kalamata olives pitted and sliced
  • 6 ounces baby spinach
  • 12 ounces cherry tomatoes halved
  • 1/4 packed cup basil leaves
  • salt and pepper to taste

For the Italian dressing

  • 1/2 cup red wine vinegar
  • 1/3 cup extra virgin olive oil
  • 2 teaspoons honey
  • 2 teaspoons Dijon mustard
  • 2 teaspoons dried Italian oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1 clove garlic paste
  • salt and pepper to taste


For the dressing

  • Combine together all of the dressing ingredients and whisk together until emulsified. Alternatively, use a food processor or blender. Taste test the dressing and season with salt and pepper if required.

For the Italian pasta salad

  • Cook the tortellini in salted water until al dente, then drain and rinse until cold.
  • In a large bowl, mix together the tortellini, mozzarella, salami, soppresata, tomatoes, spinach, and olives.
  • Pour the dressing on top of the salad and mix well. Top with the basil leaves before serving. Enjoy!


  • The tortellini pasta salad will taste much better if chilled for at least an hour before serving but preferably overnight. 
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.


Calories: 645kcal | Carbohydrates: 67g | Protein: 27.6g | Fat: 30.9g | Saturated Fat: 11.1g | Cholesterol: 83mg | Sodium: 920mg | Potassium: 515mg | Fiber: 2.1g | Sugar: 25.6g | Calcium: 47mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Charles Mandaro says:

    5 stars
    saw this early today and had to make it! The recipe went together fast, and I’m just a home cooking Dad. tastes great,reminds me of some of those salads my family used to make when I was young(64 now). I think this is a very versatile salad,add some grilled chicken and you have a meal!

    1. Tara says:

      So happy you enjoyed, Charles!