Salami-Mozzarella Tortellini Pasta Salad for Effortless Entertaining

Enjoy this high-protein Italian grinder pasta salad with salami, mozzarella, and fresh vegetables for a delightful side dish or light meal.

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Prep Time 15

Cook Time 10

Chill Time 10

Total Time 35

Servings: 6 servings

Course: Salads

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta Salad

12 ounces tortellini fresh, frozen, or dried
6 ounces salami Genoa or turkey salami, diced
8 ounces mozzarella cheese fresh or low-moisture, diced
1 cup cherry tomatoes halved
1 cup cucumber diced
1 cup red bell pepper diced
1/2 cup red onion finely chopped
1/3 cup olives optional
1/2 cup Italian dressing
to taste salt
to taste pepper
1/4 cup fresh basil leaves optional, for garnish

Equipment

Large Pot
Colander
Mixing Bowl
spatula

Method

Instructions

Boil the pasta in a large pot of salted water for 5-10 minutes or until tender yet al dente.
Drain the tortellini and rinse under cold water to cool.
Chop salami, mozzarella, cherry tomatoes, cucumber, red bell pepper, and red onion into bite-sized pieces.
Combine cooled tortellini with the chopped vegetables and salami.
Drizzle Italian dressing over the salad and toss to coat evenly.
Cover and chill in the refrigerator for 10 minutes before serving.
Garnish with fresh basil leaves if desired and serve.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 800mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

This salad can be made ahead of time, and the flavors improve after chilling. Store leftovers in an airtight container for up to 3 days.

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