Muffuletta Tortellini Salad

  • Level: Easy
  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 6 servings (9 cups)
Save Recipe


Kosher salt

8 ounces refrigerated cheese tortellini

1 pint grape tomatoes, quartered

1 cup giardiniera vegetables, drained and chopped

One 6-ounce jar marinated artichoke hearts, drained and chopped 

1/2 cup pimento-stuffed green olives, chopped

1/4 cup extra-virgin olive oil

1 1/2 tablespoons red wine vinegar

8 ounces fresh mozzarella-and-pepperoni rolls (or any other variation of a fresh mozzarella roll)

Freshly ground black pepper

1/4 cup chopped fresh parsley


  1. Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions. Drain and transfer to a large bowl. 
  2. Add the tomatoes, giardiniera vegetables, artichokes, olives, olive oil and vinegar to the bowl with the tortellini. 
  3. Thinly slice the mozzarella roll. Set half aside for garnishing the pasta. Quarter the remaining half and toss with the tortellini and vegetables. 
  4. Season the pasta with additional salt and pepper. Toss with the parsley, reserving about a teaspoon for garnish. Transfer to a flat plate and surround the pasta salad with the reserved cheese slices and top with the parsley garnish. Serve at room temperature.

Cook’s Note

You can find these spiraled mozzarella rolls stuffed with prosciutto, pepperoni or sundried tomato and herbs. Use the one that appeals to you.

Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

Muffaletta Salad

Muffaletta Salad

Tortellini Caprese Salad

Tortellini and Spinach Pasta Salad

Mauro's Muffaletta

Tortellini Salad with Tomato-Arugula Dressing

Warm Tortellini and Roasted Vegetable Salad