Tortellini Pasta Salad

By Ali Slagle

Updated April 1, 2025

Tortellini Pasta Salad
Mark Weinberg for The New York Times. Food Stylist: Michelle Gatton.
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
5(1,666)
Comments
Read comments

Italian sandwiches don’t hold up well, but pasta salads do, so transform your go-to deli order into a make-ahead pasta salad that’s hearty, punchy and not at all soggy. Instead of regular pasta, this recipe uses cheese-filled tortellini for soft, creamy bites. There’s plenty of salami too, of course, along with sweet and sharp roasted red peppers, balsamic vinegar, red onion and arugula. But it’s adaptable depending on your personal preferences: Add more vegetables, such as frozen corn or cauliflower, or briny olives or capers; skip the greenery, or make a grain salad by swapping the pasta for farro.

Featured in: It’s Time to Love Your Desk Lunches

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings
  • Salt and black pepper
  • About 20 ounces cheese tortellini
  • ½ small red onion, thinly sliced
  • 1(10- to 12-ounce) jar sliced roasted red peppers, drained
  • 2ounces salami or soppressata, cut into bite-size pieces
  • ⅓ cup extra-virgin olive oil
  • 3tablespoons balsamic vinegar
  • Crushed red pepper
  • 3big handfuls baby arugula
Ingredient Substitution Guide

Preparation

  1. Step 1

    In a pot of heavily salted water, boil the tortellini according to package directions. Drain into a colander and shake dry. Add the red onion to the colander and rinse the pasta and onion under cold water until the pasta is cool. Shake dry. Dry the pot and return the tortellini and onion to it.

  2. Step 2

    Add the peppers, salami, oil and vinegar and stir to combine. Season to taste with salt, black pepper and crushed red pepper until the salad is flavorful. Stir in the arugula. (If making ahead, pack the arugula on top of the pasta in an airtight container, refrigerate for up to 3 days, then stir to combine.)

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
1,666 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Stacy

@Greg I added about two stalks of celery diced fine and thought it added nice crunch and flavor.

Lee, KY

I have made my own version of this, but with red wine vinegar and chunks of provolone added, along with some basil and oregano. Oh, so yummy on a summer's day with crusty bread!

Greg

Looks great. Needs a little crunch, maybe? Toasted pine nuts, chopped walnuts, croutons, or a sprinkle of Panko crumbs before serving?

quaas

Excellent. Instead of adding a jar of roasted red peppers, I added slightly roasted mini peppers. Added some Parmesan and Prosciutto at the end. Excellent. A deluxe version of your noodle salad.

Carla E

Mine turned out dark due to the balsamic vinegar. Is there a BV that is light colored? I love the photo of this dish. Anyways, it was a hit with my card playing group and so easy to make. I meant to add frozen fire-roasted corn but forgot. I will add next time. I like the idea of pine nuts mentioned here. I love crunch with my food, too.

creekers

Pickled the red onion, used 10 oz package cheese tortellini, doubled the arugula and added oregano to the dressing. Delicious!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.