I’ve got to tell you, this Roasted Red Pepper and Salami Tortellini Salad Recipe is one of those dishes that just shines at any casual get-together or weeknight dinner. It s vibrant, flavorful, and ridiculously easy to throw together, making it perfect when you want something that feels special but won t keep you stuck in the kitchen forever. The combination of peppery arugula, savory salami, and tangy roasted red peppers with tender cheese tortellini will have you coming back for seconds (and maybe thirds!).
When I first tried this salad, I was hooked immediately-not only because of the bold flavors but because it works so well as a make-ahead meal. You get that lovely tang from the homemade Italian vinaigrette bringing everything together, and the best part is this salad only gets better as it chills. So whether you re packing lunch for work or bringing something to a picnic, this Roasted Red Pepper and Salami Tortellini Salad Recipe really steps up your mealtime game.
Why You’ll Love This Recipe
- Quick and Easy: It comes together in under 30 minutes, perfect for busy days.
- Bold Flavors: Roasted peppers and salami add a savory punch that’s balanced by tangy feta and vinaigrette.
- Versatile: Great as a light dinner, side salad, or party dish you can prep ahead.
- Make-Ahead Friendly: Holds well in the fridge and tastes even better after resting.
Ingredients You’ll Need
The ingredients in this Roasted Red Pepper and Salami Tortellini Salad Recipe come together like a dream, offering layers of flavor and texture that really sing. I always recommend using quality roasted red peppers and fresh arugula since they re key players in the final taste.
- Cheese Tortellini: Choose fresh or frozen for the best tender bite; I like one filled with a blend of cheeses for richness.
- Baby Arugula Greens: Adds a peppery kick and fresh crunch, but don’t overdo it since it wilts.
- Shallots: Mildly sweet and less pungent than onions, shallots bring a subtle sharpness; diced finely for even distribution.
- Roasted Red Peppers: Jarred works wonders here-just make sure to drain them well to avoid excess moisture.
- Salami: Provides a savory, meaty depth; chopped small so every forkful gets a hit.
- Feta Cheese: Crumbled feta adds creaminess and tang; I find it balances the spice and saltiness perfectly.
- Red Wine Vinegar: Gives the dressing a bright acidity to tie the salad together.
- Garlic Cloves: Fresh minced garlic amps up the flavor in the vinaigrette.
- Dijon Mustard: Helps emulsify the dressing while lending a slight tang.
- Honey: Balances out the acidity with a touch of sweetness.
- Dried Oregano: Classic Italian herb that brings an earthy aroma.
- Kosher Salt and Fresh Ground Black Pepper: Essential seasoning to taste.
- Olive Oil: Extra virgin for a fruity, robust dressing base.
Variations
I love how flexible this Roasted Red Pepper and Salami Tortellini Salad Recipe is. Over time, I ve played around with the ingredients and found that tweaking a few elements can take it to new places – and you should feel free to do the same!
- Meat-Free Version: Swap the salami for grilled zucchini or roasted mushrooms for a satisfying vegetarian take I ve tried on busy days.
- Cheese Swap: If feta isn t your thing, goat cheese or even fresh mozzarella can bring a creamy touch that s still delightful.
- Greens Variation: Using baby spinach or spring mix instead of arugula softens the peppery bite, which I find great for kids or picky eaters.
- Spicy Kick: Adding a pinch of red pepper flakes to the dressing amps up the heat when you want this salad to pack a little extra punch.
How to Make Roasted Red Pepper and Salami Tortellini Salad Recipe
Step 1: Cook the Tortellini Perfectly
Fill a large pot with salted water and bring it to a boil. Add your cheese tortellini and cook according to the package instructions-usually about 3 to 4 minutes until al dente. I recommend tasting a piece a minute before the suggested time so you don t overcook it and end up with mushy pasta. Once cooked, drain and set aside.
Step 2: Prepare the Greens and Toss Gently
Place the baby arugula in a large mixing bowl-you can use a generous handful since it will wilt with heat. When the tortellini is done, add it directly on top of the arugula. Toss gently to combine, which helps the arugula soften evenly without turning slimy.
Step 3: Add the Flavor Bombs
Stir in the diced shallots, chopped roasted red peppers, chopped salami, and crumbled feta cheese. These ingredients bring layers of texture and flavor that make every bite exciting. Be sure to distribute everything evenly so every forkful delivers a balanced taste.
Step 4: Whip Up the Italian Vinaigrette
In a bowl, whisk the red wine vinegar, minced garlic, Dijon mustard, honey, dried oregano, kosher salt, and freshly ground black pepper until well combined. Slowly stream in the olive oil while whisking vigorously to emulsify the dressing. If you want easier prep, I ve found a jar with a tight lid works great to shake everything together. This vinaigrette keeps well in the fridge for up to a week – just give it a good whisk or shake before using.
Step 5: Dress and Serve
Drizzle a few tablespoons of the Italian vinaigrette over the salad and toss gently. Start with less dressing and add more until the salad is nicely coated but not soggy. One trick I learned is to dress it a little more than you think you need if you plan to store leftovers-the tortellini soaks up the flavor and it tastes fantastic the next day!
Pro Tips for Making Roasted Red Pepper and Salami Tortellini Salad Recipe
- Don t Overcook Tortellini: Overcooked pasta gets mushy and can weigh down the salad, so stick closely to the timing and taste test early.
- Wilt the Arugula Just Right: Tossing the warm tortellini with the greens softens the arugula perfectly without turning it soggy.
- Extra Dressing Is Your Friend: If making ahead or storing, dress heavier to keep flavor alive and prevent dryness.
- Use Quality Roasted Peppers: They add sweetness and depth; draining them well avoids watering down your salad.
How to Serve Roasted Red Pepper and Salami Tortellini Salad Recipe
Garnishes
I like to sprinkle a little extra crumbled feta or even shaved Parmesan on top before serving, just to enhance the cheesy notes. Sometimes I throw on a few fresh basil or parsley leaves-they bring such a refreshing brightness that complements the flavors beautifully.
Side Dishes
This salad pairs wonderfully with crusty garlic bread or a simple green salad for a light meal. When I m feeding a crowd, I ll serve it alongside some grilled chicken or sausage to round out the protein and keep everyone satisfied.
Creative Ways to Present
For a little flair at parties, I ve served this Roasted Red Pepper and Salami Tortellini Salad Recipe in hollowed-out bell peppers or small glass jars – perfect for grab-and-go vibes! Layering the ingredients lets guests see the colorful mix, and these individual portions always get compliments.
Make Ahead and Storage
Storing Leftovers
I store leftover salad in an airtight container in the fridge. Because the tortellini soaks up the dressing, it s even tastier the next day. Just give it a gentle toss before serving to redistribute the flavors.
Freezing
Freezing isn t my go-to for this salad because the textures can change-especially the cheese and arugula becoming watery. If you do freeze it, make sure to separate the dressing and toss it fresh after thawing, but honestly, I recommend eating it fresh or refrigerated instead!
Reheating
This salad is best enjoyed cold or at room temperature. If you want to warm it up, reheat just the tortellini portion lightly in the microwave and then toss it with the rest of the ingredients. Heating the salad all at once can cause the greens and cheese to lose their texture.
FAQs
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Can I use fresh roasted red peppers instead of jarred?
Absolutely! Fresh roasted red peppers can add a wonderful smoky depth. Just roast, peel, and chop them before adding. Just make sure they re well drained to avoid extra moisture.
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What kind of salami works best in this salad?
I prefer a good quality Genoa or soppressata salami. They have just the right balance of fat and spice that enhances the salad s overall flavor.
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Can this salad be made vegan?
Yes! Swap the cheese tortellini for a vegan pasta alternative, omit the salami, and replace feta with a plant-based cheese or skip it altogether. The vinaigrette is naturally vegan, so it still delivers plenty of flavor.
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How long does the salad stay fresh in the fridge?
This salad stays fresh and delicious for about 3 to 4 days when stored in an airtight container. Dressing the salad generously helps keep the tortellini moist and tasty.
Final Thoughts
This Roasted Red Pepper and Salami Tortellini Salad Recipe holds a special place in my recipe collection because it s the perfect mix of comfort food and fresh bright flavors. It s easy to make, packs a punch, and always impresses guests without fuss. If you re looking for a dish that s as satisfying as it is simple, I promise you ll enjoy making and sharing this salad as much as I do. Give it a try and watch how it quickly becomes a favorite in your kitchen, too!
Print
Roasted Red Pepper and Salami Tortellini Salad Recipe
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Description
A vibrant and flavorful roasted red pepper and salami tortellini salad featuring tender cheese tortellini, peppery baby arugula, briny feta, and a zesty homemade Italian vinaigrette. Perfect as a light lunch or party dish, this salad combines fresh ingredients with a balanced tangy and savory dressing.
Ingredients
Salad
- 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
Italian Vinaigrette
- 1/4 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
- 1/2 cup olive oil
Instructions
- Cook the Tortellini: Bring a pot of salted water to a boil. Add the cheese tortellini and cook according to package directions, about 3 to 4 minutes, until tender. Drain the tortellini well.
- Prepare the Arugula Base: Place the baby arugula in a large bowl. The quantity can be adjusted depending on your preference. When the tortellini is hot and drained, add it on top of the arugula and gently toss to combine, allowing the arugula to wilt slightly from the heat of the pasta.
- Add Salad Ingredients: Add the diced shallots, chopped roasted red peppers, chopped salami, and crumbled feta cheese to the bowl with arugula and tortellini.
- Dress the Salad: Drizzle a few tablespoons of the prepared Italian vinaigrette dressing over the salad and toss gently to coat all ingredients evenly. Add more dressing as desired for flavor.
- Serve or Store: Serve the salad immediately or keep chilled. If storing, it’s best to overdress the salad to maintain moisture and flavor. Save any extra dressing in the refrigerator for up to one week, shaking or whisking before use.
- Make the Italian Vinaigrette: In a small bowl, whisk together the red wine vinegar, minced garlic, Dijon mustard, honey, dried oregano, kosher salt, and black pepper until well combined. Slowly stream in the olive oil while whisking continuously until the dressing emulsifies into a smooth, cohesive vinaigrette.
Notes
- The salad will wilt slightly due to the warm tortellini, which enhances flavor and texture.
- Make extra Italian vinaigrette as it stores well for up to one week in the fridge; just shake or whisk before using.
- Adjust arugula quantity based on personal preference since it wilts down significantly.
- Overdressing the salad is ideal if it will sit for a while or be refrigerated, to keep the pasta moist and flavorful.
Nutrition
- Serving Size: 1 serving (about 1/4 of the recipe)
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 30 mg
