A fresh, colorful pasta salad made with cheese tortellini, salami, tomatoes, cucumber, spinach, olives, feta, and a flavorful Italian-style dressing.
Ingredients
Salad
- 12 oz (340 g) cheese tortellini
- 4 oz (115 g) salami, sliced
- 1½ cups cherry tomatoes, halved
- 1 cup cucumber, sliced
- ½ cup Kalamata or black olives, sliced
- 4 oz (115 g) feta cheese, cubed or crumbled
- 2 cups fresh baby spinach
- ¼ cup fresh parsley, chopped
- 2 tbsp red onion, finely sliced
Italian Dressing
- ⅓ cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
- ½ tsp honey or sugar, optional
Instructions
- Cook the tortellini: Bring a large pot of salted water to a boil. Cook tortellini according to the package directions until tender.
- Cool: Drain and rinse briefly under cold water to stop the cooking process. Let it cool completely.
- Prepare vegetables: Halve the tomatoes, slice the cucumber and olives, chop the parsley, and slice the red onion.
- Make dressing: Whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, Italian seasoning, garlic powder, oregano, salt, pepper, and honey.
- Combine: Add cooled tortellini, salami, tomatoes, cucumber, olives, spinach, parsley, and red onion to a large bowl.
- Add feta: Gently fold in the feta cheese.
- Dress: Pour the dressing over the salad and toss gently until everything is evenly coated.
- Chill: Refrigerate for 30–60 minutes before serving for the best flavor.
- Serve: Toss once more before serving and garnish with fresh parsley and a little black pepper.
Nutrition Information
Estimated per serving — 6 servings:
- Calories: ~470 kcal
- Protein: ~17 g
- Carbohydrates: ~38 g
- Fat: ~28 g
- Fiber: ~4 g
- Sugar: ~5 g
- Sodium: ~900 mg
Nutrition is approximate and will vary depending on the tortellini, salami, feta, olives, and dressing used.
Recipe Summary
Prep Time: 15 minutes
Cook Time: 8–10 minutes
Chill Time: 30–60 minutes
Total Time: About 1 hour
Servings: 6
Course: Salad / Side Dish
Cuisine: Italian-inspired
Difficulty: Easy
Best For: Lunch, potlucks, picnics, parties, BBQs, and meal prep
Nut Information
This recipe is naturally nut-free as written.
Always check packaged tortellini, salami, feta, olives, and dressing ingredients for possible nut cross-contamination if preparing this for someone with a severe allergy.
Q&A
Q: Can I use another type of tortellini?
Yes. Spinach, meat-filled, or three-cheese tortellini can all work.
Q: Can I make this ahead of time?
Yes. Prepare it several hours ahead and refrigerate. Add a little extra dressing before serving if the pasta absorbs too much.
Q: Can I use mozzarella instead of feta?
Yes. Fresh mozzarella balls or cubed mozzarella are excellent substitutes.
Q: Can I replace salami?
Yes. Turkey salami, pepperoni, grilled chicken, or chickpeas can be used.
Q: Can I make it vegetarian?
Yes. Omit the salami and use vegetarian tortellini.
Q: Can I make it gluten-free?
Use gluten-free tortellini and verify that all other packaged ingredients are gluten-free.
Q: How long does it keep?
Store covered in the refrigerator and use within 3–4 days.
Q: Can I add more vegetables?
Absolutely. Bell peppers, artichoke hearts, broccoli, roasted red peppers, or avocado would work well.
Q: Is it served hot or cold?
This version is best served chilled or slightly cool.