Roasted Red Pepper and Salami Tortellini Salad Recipe

If you’re looking for a vibrant, flavor-packed pasta salad that’s anything but ordinary, you’re in the right place! I absolutely adore this Roasted Red Pepper and Salami Tortellini Salad Recipe because it’s crisp, tangy, and oh-so-satisfying all at once. You’ll find it’s perfect for a quick weeknight dinner, a potluck, or just a delicious side that everyone raves about. Trust me, once you try it, it’ll become a staple in your recipe rotation.

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Ingredients You’ll Need

The ingredients here work in perfect harmony. The peppery arugula adds an edge, the roasted red peppers bring a sweet smokiness, and the salami gives it a meaty punch, all rounded out by creamy feta and zesty Italian vinaigrette. When shopping, look for fresh arugula and good quality roasted peppers in a jar—you’ll taste the difference!

• Cheese tortellini: I like using fresh or refrigerated for best texture, but dry works fine too.
• Baby arugula greens: Peppery and fresh, arugula wilts gently with the warm tortellini, perfect for this salad.
• Shallots: These add a mild onion flavor—diced finely so you get little bursts of sharpness.
• Roasted red peppers: Look for ones packed in olive oil if possible; they add richness.
• Salami: Choose your favorite—spicy or mild works. I like a good quality, thinly sliced variety chopped into small pieces.
• Feta cheese: Crumbled, because that salty tang balances the sweetness of the peppers beautifully.
• Red wine vinegar: The acidity brightens the salad and complements the vinaigrette.
• Garlic cloves: Minced fresh garlic packs more flavor than powders here.
• Dijon mustard: Helps emulsify the dressing and adds subtle heat.
• Honey: Just a touch to balance the acidity in the dressing.
• Dried oregano: Adds that lovely Italian herb aroma.
• Kosher salt and fresh ground black pepper: Seasoning essentials for balancing flavors.
• Olive oil: Use a good quality extra virgin for a smooth, rich dressing.

Variations

I love how flexible this Roasted Red Pepper and Salami Tortellini Salad Recipe is. Feel free to play with whatever you have on hand or tweak it for your preferences. It’s a salad that encourages personalization!

• Vegetarian option: Swap salami for marinated artichokes or roasted mushrooms for a meat-free delight — I tried this for a lunch party and it was just as loved.
• Cheese swap: If you’re not a feta fan, try crumbled goat cheese or even a little shaved Parmesan for a different tang.
• Greens swap: Try baby spinach or mixed greens if arugula feels too peppery for you — still delicious!
• Spice it up: Add a pinch of red pepper flakes to the dressing if you want a little heat.

How to Make Roasted Red Pepper and Salami Tortellini Salad Recipe

Step 1: Cook the Tortellini Just Right

Bring a large pot of salted water to a boil, then add your cheese tortellini. They only need about 3 to 4 minutes of cooking, so don’t overdo it! I learned the hard way that overcooked tortellini turns mushy and drags down the whole salad. Once they’re tender but still have a little bite, drain them and set aside.

Step 2: Wilt the Arugula Gently

Place your baby arugula in a large mixing bowl — use as much or as little as you like. When you toss the warm tortellini on top, it’ll gently wilt the greens just enough to keep some bite but lose that raw edge. This step makes the salad feel fresh and lively, and one of my favorite touches with this recipe.

Step 3: Layer in the Flavors

Add the diced shallots, chopped roasted red peppers, chopped salami, and crumbled feta right on top. Drizzle a few tablespoons of your homemade Italian vinaigrette, and toss gently to combine everything without bruising the delicate ingredients. Don’t over-dress right away — it’s easier to add more after tasting!

Step 4: Dress and Serve

The key with this salad is a well-emulsified dressing that clings beautifully to the tortellini and greens. I like to start with a few tablespoons then add more if needed. This salad works wonderfully both fresh and after sitting for a bit, so don’t shy away from making it ahead for gatherings — just keep extra dressing handy to refresh before serving.

How to Serve Roasted Red Pepper and Salami Tortellini Salad Recipe

Garnishes

I usually sprinkle extra crumbled feta and some fresh chopped herbs like parsley or basil over the top. A light drizzle of olive oil and a sprinkle of cracked black pepper finishes it off beautifully, adding both color and a fresh herbal brightness that makes the salad pop.

Side Dishes

This salad pairs wonderfully with crusty garlic bread or a light soup on the side. When I’m entertaining, I like to serve it alongside a simple green salad or some roasted vegetables to keep things balanced and colorful.

Creative Ways to Present

For a party, I love layering this salad in clear glass bowls to show off the vibrant colors. You can also serve individual portions in small mason jars—makes it fun, portable, and visually charming. Adding some edible flowers on top is a cute touch for special occasions!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to three days. The flavors actually deepen overnight, making it perfect for next-day lunches. Just give it a good stir and maybe add a splash more dressing if it seems dry.

Freezing

I wouldn’t recommend freezing this salad because the greens and cheese can get mushy when thawed. It’s best enjoyed fresh or refrigerated.

Reheating

This salad is best served cold or at room temperature. If you’d prefer it slightly warm, I gently reheat just the tortellini portion in a microwave or skillet, then toss with fresh greens and dressing afterward to keep everything fresh.

FAQs

Final Thoughts

This Roasted Red Pepper and Salami Tortellini Salad Recipe has truly become one of my go-to dishes for its simplicity and bold flavors. I love how it comes together quickly but tastes like you spent hours perfecting it. Whether you’re packing it for lunch, serving at a party, or just craving something fresh and delicious, this salad won’t disappoint. Give it a try—I’m sure you’ll fall in love with it just like my family and friends have!

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