Hearty Roasted Red Pepper & Salami Tortellini Pasta Salad: A Deli-Inspired Make-Ahead Alternative

Introduction

Traditional Italian sandwiches often succumb to sogginess or flavor degradation, but a thoughtfully crafted pasta salad emerges as a superior, make-ahead option—hearty, punchy, and distinctly fresh. This recipe reimagines deli-inspired richness using creamy cheese-filled tortellini, savory salami, and vibrant roasted red peppers, all bound by a tangy balsamic dressing. Perfect for meal prep or gatherings, it balances texture and flavor without compromising versatility, ensuring every bite is robust and satisfying.

Ingredients

• 400g fresh cheese-filled tortellini (e.g., ricotta or mozzarella-stuffed; refrigerated or fresh is ideal for creaminess)

• 150g Genoa salami, diced into 1cm cubes (or substitute with prosciutto for a saltier note)

• 1 jar (150g) roasted red peppers, drained and sliced (homemade: roast bell peppers at 200°C/400°F until charred, peel, and slice)

• 1 red onion, thinly sliced (about ½ cup)

• 50g arugula, roughly chopped (or substitute with spinach, radicchio, or omit for a grain salad)

• Dressing: 3 tbsp balsamic vinegar, 2 tbsp extra-virgin olive oil, 1 tsp Dijon mustard, ½ tsp honey (optional), salt, and freshly ground black pepper to taste

Optional Adaptations

• Vegetable Additions: Frozen corn (100g, thawed), roasted cauliflower florets (150g, lightly roasted), or briny olives (50g) for salinity.

• Grain Swap: Replace tortellini with cooked farro, quinoa, or bulgur for a more substantial, nutty alternative.

• Protein Boost: Add grilled chicken (100g, cubed), chickpeas (100g), or salami for extra heartiness.

Instructions

Step 1: Cook the Tortellini

Bring a large pot of salted water to a boil. Add fresh tortellini and cook 8–10 minutes (per package instructions for al dente texture; overcooking risks sogginess). Drain, rinse briefly under cold water to halt cooking, and spread on a baking sheet to cool completely.

Step 2: Prep Vegetables & Dressing

• Red Onion: Thinly slice and toss with a pinch of salt to draw out moisture (let sit 5 minutes, then pat dry for milder flavor).

• Roasted Red Peppers: If using jarred, drain and slice into strips. For homemade, roast peppers until charred (20–25 minutes at 200°C/400°F), peel, and slice.

• Dressing: In a small bowl, whisk balsamic vinegar, olive oil, Dijon mustard, honey (if using), salt, and pepper until emulsified.

Step 3: Assemble & Chill

In a large bowl, combine cooled tortellini, diced salami, roasted red peppers, red onion, and arugula. Drizzle the dressing over the mixture and toss gently to ensure even coating. Cover and refrigerate for 30 minutes to 2 hours (or up to 24 hours for maximum flavor melding).

Step 4: Serve

Before serving, toss the salad lightly to redistribute dressing and adjust seasoning if needed. For a brighter presentation, garnish with additional arugula or a sprinkle of shaved Parmesan.

Why This Works

By replacing sandwich bread with creamy tortellini, the salad avoids sogginess while retaining hearty texture. The tangy balsamic dressing cuts through richness, and roasted red peppers add sweetness balanced by sharp red onion. Whether as a side or main, this make-ahead dish transforms deli flavors into a fresh, adaptable meal—ideal for busy schedules or shared gatherings.

Enjoy the robust, punchy goodness without the mess of soggy bread!