This is the best tortellini salad ever! Loaded with baby arugula, roasted red peppers, salami, feta and more, it’s satisfying and perfect for dinner or a party. Make it today.
Summer brings the best produce and light meals.
This tortellini salad combines roasted red peppers, crumbled feta, peppery arugula, cheese tortellini and finely diced shallots, all tossed in a zesty Italian vinaigrette. The dressing is bright with red wine vinegar and garlic, giving each bite a lively, savory finish. It’s the kind of dish everyone will ask for again and again.
It’s a crowd-pleaser for casual summer meals, last-minute gatherings, or a simple weeknight dinner.
In summer my kitchen overflows with fresh herbs and vibrant produce, and I love making easy dishes to share. This tortellini salad is one I reach for constantly—sometimes as a full meal, and other times as a snack straight from the fridge.
It’s flexible: serve it for a poolside lunch, an easy dinner on the deck, or as a flavorful side at a barbecue. It holds up well when made ahead—tortellini will absorb dressing over time, but the overall flavor improves after a few hours and the salad is still delicious the next day.
I make several tortellini salads, but this one stands out for its balance of tangy, savory and peppery flavors. It’s essentially an antipasto-style tortellini salad thanks to the salami, peppers and feta, but the arugula and bright dressing give it a fresh summer feel.
Here’s what we’re working with:
– Cheese tortellini (any variety you like)
– Diced salami (use spicy salami if you prefer more heat)
– Baby arugula for a peppery green
– Finely diced shallots for a mild onion flavor
– Jarred roasted red peppers, drained and chopped
– Crumbled feta for tang and creaminess
– A zesty Italian vinaigrette made with garlic, red wine vinegar, Dijon, honey, oregano, salt, pepper and olive oil
The vinaigrette is bold and briny, anchored by fresh garlic and red wine vinegar. It emulsifies with olive oil and keeps well in the refrigerator for several days—just whisk or shake before using. The recipe makes more dressing than you might need, but over-dressing the pasta helps it stay flavorful if you plan to refrigerate leftovers or serve it later.
Make the tortellini, toss it with arugula so the leaves wilt slightly, then add shallots, peppers, salami and feta. Drizzle with the vinaigrette, toss gently, and adjust the dressing to taste. Serve warm, room temperature or chilled.
It’s a versatile, satisfying salad that shines all summer long—easy to scale up for a crowd and perfect for sharing.
Roasted Red Pepper and Salami Tortellini Salad
Roasted Red Pepper and Salami Tortellini Salad
4
25 mins
5 mins
25 mins
Ingredients
- 20 ounces cheese tortellini, cooked
- 3 to 5 ounces baby arugula
- 2 shallots, diced
- 12 ounce jar roasted red peppers, drained and chopped
- 3 ounces salami, chopped
- 3 ounces crumbled feta cheese
- Italian vinaigrette (see below)
- 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
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Bring a pot of salted water to a boil and cook the tortellini according to package directions, about 3 to 4 minutes. Drain and set aside.
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Place the arugula in a large bowl. Add the warm tortellini on top and toss gently so the arugula wilts slightly.
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Stir in the shallots, roasted red peppers, salami and feta. Drizzle a few tablespoons of the dressing and toss. Add more dressing to taste and serve.
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Note: the recipe makes a generous amount of dressing. Over-dressing helps the salad stay flavorful if refrigerated. Reserve extra dressing for later.
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To make the Italian vinaigrette: whisk together red wine vinegar, minced garlic, Dijon, honey, oregano, salt and pepper. Stream in the olive oil while whisking until emulsified. Store in the fridge up to one week; whisk or shake before using.
Notes
Salad
American
How Sweet Eats
Can taste it!