Name: Roasted Red Pepper and Salami Tortellini Salad Recipe
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Cuisine: Italian
Ingredients: 20 ounces cheese tortellini, cooked; 3 to 5 ounces baby arugula greens; 2 shallots, diced; 12 ounce jar roasted red peppers, drained and chopped; 3 ounces salami, chopped; 3 ounces crumbled feta cheese; ¼ cup red wine vinegar; 4 garlic cloves, minced; 1 tablespoon Dijon mustard; 1 tablespoon honey; 1 tablespoon dried oregano; 1 teaspoon kosher salt; 1 teaspoon fresh ground black pepper; ½ cup olive oil

If you’re searching for a pasta salad that truly stands out—something vibrant, full of flavor, and just plain satisfying—I’ve got to share this Roasted Red Pepper and Salami Tortellini Salad Recipe with you. I absolutely love how it balances the peppery bite of arugula, the savory punch of salami, and the creamy tang of feta, all tossed in a zesty Italian vinaigrette. Trust me, once you try this, you’ll want to make it on repeat for dinners or your next get-together.

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Why You’ll Love This Recipe

Flavor-packed Ingredients: Every bite bursts with the perfect combo of savory salami, sweet roasted red peppers, and tangy feta.
Quick and Easy to Make: From boiling pasta to tossing the salad, this comes together in under 30 minutes—ideal for busy weeknights.
Versatile and Crowd-pleasing: It’s great as a main dish or a side, making it a party favorite that even picky eaters love.
Make-Ahead Friendly: The flavors deepen when chilled, so it’s perfect for meal prep or bringing to gatherings.

A white bowl filled with three main layers: at the bottom, a layer of yellow tortellini pasta with smooth, soft texture; above that, scattered pieces of red bell pepper cubes and small chunks of pinkish cured meat; on top, fresh green arugula leaves mixed with small white cheese crumbles and thin slices of red onion, all lightly sprinkled with black pepper. The bowl is set on a white marbled surface with a soft cloth partially visible to the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Roasted Red Pepper and Salami Tortellini Salad Recipe calls for simple ingredients that complement each other beautifully. I always recommend fresh arugula for that peppery touch and good-quality salami to amp up the savory flavors. Plus, the homemade Italian vinaigrette ties it all together—don’t skip it!

Cheese tortellini: Use fresh or frozen tortellini for best texture and quick cook time.
Baby arugula greens: Adds a spicy, fresh bite; wilts nicely when mixed with warm pasta.
Shallots: Mild onion flavor that blends well without overpowering.
Roasted red peppers: Their natural sweetness contrasts perfectly with the salty salami.
Salami: Choose a quality sliced salami for the perfect balance of spice and salt.
Feta cheese: Crumbled feta brings a creamy tang that elevates the salad.
Italian vinaigrette ingredients: Red wine vinegar, garlic, dijon mustard, honey, dried oregano, kosher salt, black pepper, and olive oil—a classic combo that brightens everything.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Roasted Red Pepper and Salami Tortellini Salad Recipe is how easy it is to tweak. Whether you want to swap in your favorite greens or make it vegetarian-friendly, there’s lots of room for creative spins.

Vegetarian Version: Swap the salami for marinated artichokes or sun-dried tomatoes—my family was surprised at how flavorful it still is!
Spicy Kick: Add a pinch of red pepper flakes to the dressing for a subtle heat that wakes up your taste buds.
Nutty Crunch: Toss in toasted pine nuts or walnuts for texture contrast—trust me, it takes the dish to another level.
Change Up the Cheese: Try goat cheese instead of feta if you want a silkier, tangier bite.

How to Make Roasted Red Pepper and Salami Tortellini Salad Recipe

Step 1: Cook Your Tortellini Perfectly

Bring a large pot of salted water to a rolling boil—I always add a generous pinch of salt to season the pasta as it cooks. Toss in your cheese tortellini and cook it according to the package instructions, usually about 3 to 4 minutes. The key here is not to overcook; you want them tender but still with a little bite. Once done, drain the tortellini but don’t rinse it—you want that starchiness to help the dressing cling later.

Step 2: Wilt the Arugula Just Right

Place the baby arugula greens in a large mixing bowl. I usually eyeball it, but you can use between 3 to 5 ounces depending on how peppery you like your salad. As soon as the tortellini is drained and still warm, add it on top of the arugula and gently toss. This warmth softens the greens just enough so they’re tender without losing their fresh flavor—this trick makes such a difference!

Step 3: Add the Rest of the Goodies

Next, toss in diced shallots, chopped roasted red peppers, salty chopped salami, and crumbled feta cheese. These ingredients bring layers of savory, sweet, and tangy together in a way that’s irresistible. Give everything a light toss to mix evenly before you add the dressing.

Step 4: Dress it Generously

Drizzle a few tablespoons of your homemade Italian vinaigrette over the salad. Gently toss again, coating everything well. Here’s a little tip I learned: it’s better to overdress your tortellini salad, especially if you’re making it ahead or serving it later. The pasta soaks up the dressing over time, and that extra splash keeps the salad vibrant and tasty. Save any leftover dressing in the fridge for the next day—it makes a great salad base!

Step 5: Serve and Enjoy!

Once everything is tossed and dressed, you’re ready to dig in! This salad shines best fresh but also tastes amazing after chilling a bit in the fridge so the flavors marry beautifully.

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Pro Tips for Making Roasted Red Pepper and Salami Tortellini Salad Recipe

Warm Pasta First: Toss tortellini with arugula while warm to gently wilt the greens without making them soggy.
Overdress for Storage: Extra vinaigrette keeps the pasta moist and flavorful when refrigerated.
Use a Whisk for Emulsification: Whisk the vinaigrette ingredients thoroughly so oil and vinegar blend smoothly rather than separating.
Don’t Skip Draining Peppers: Make sure to drain and chop the roasted red peppers well to avoid watering down your salad.

How to Serve Roasted Red Pepper and Salami Tortellini Salad Recipe

A white bowl filled with three layers of food is shown on a white marbled surface. The bottom layer consists of yellow tortellini pasta, smooth and slightly shiny. The middle layer has chunks of red bell pepper and pieces of pinkish-red salami scattered evenly. The top layer is made up of bright green arugula leaves mixed with small bits of white cheese and tiny black pepper specks. The overall look is fresh with a mix of soft and leafy textures. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle a little extra crumbled feta or shaved parmesan on top before serving—it adds a lovely finishing touch. Fresh basil leaves are another favorite garnish of mine; they bring a fresh herbaceous note that brightens every bite.

Side Dishes

This salad is so hearty it can stand alone, but if you want to round out the meal, I love pairing it with garlic bread or roasted vegetables like asparagus or zucchini. For parties, antipasto platters with olives and marinated mushrooms go perfectly alongside.

Creative Ways to Present

For special occasions, I like serving this salad in cute individual glass jars or mason jars—it looks charming and guests can just grab and go. Another fun idea is layering ingredients in clear bowls so the vibrant colors pop, making the salad as pretty as it is delicious.

Make Ahead and Storage

Storing Leftovers

I keep any leftovers in an airtight container in the fridge—this salad stays fresh for up to 3 days. Because it’s dressed generously, the tortellini doesn’t dry out, and the flavors even deepen overnight, which is a bonus.

Freezing

I don’t recommend freezing this salad because the arugula and cheese can lose their texture after thawing. It’s better enjoyed fresh or refrigerated.

Reheating

If you’d like to warm up leftovers, I suggest separating a portion before adding arugula and cheese. Heat the tortellini and salami gently in the microwave or a skillet, then toss with fresh arugula and a little dressing to regain that fresh salad vibe.

FAQs

Can I use frozen tortellini for this salad?

Absolutely! Frozen tortellini works wonderfully here—just make sure to cook it according to package directions and drain well. It’s a convenient choice that doesn’t sacrifice flavor or texture.
How do I make the Italian vinaigrette in advance?

You can whisk together the red wine vinegar, garlic, dijon mustard, honey, oregano, salt, and pepper, then slowly drizzle in olive oil while whisking until emulsified. Store it in a sealed jar in the fridge for up to a week—just shake well before using.
Can I substitute the salami with another meat?

Yes! Pepperoni, prosciutto, or even cooked bacon can be excellent alternatives. Each will add a slightly different flavor profile, so feel free to experiment based on what you have on hand or your preferences.
Is this salad suitable for meal prep lunches?

Definitely! Its flavors develop beautifully when chilled, making it a perfect make-ahead lunch option. Just remember to overdress so it stays moist, and add any fresh greens right before eating if you want extra crunch.

Final Thoughts

This Roasted Red Pepper and Salami Tortellini Salad Recipe has become one of my go-to dishes when I want something that’s both effortless and packed with flavor. Every time I serve it, guests ask for the recipe! I think you’ll appreciate how versatile, fresh, and downright delicious it is. Give it a try next time you want a crowd-pleaser or a quick meal—you’ll be so glad you did.