Muffaletta Tortellini Salad + Video
This post may contain affiliate links. Please read my disclosure policy.
Muffaletta Tortellini Salad is a scrumptious Italian pasta salad with the classic flavors of a muffuletta sandwich rolled into one super simple, cold summer side dish!!
You’ll be making this easy Italian pasta salad recipe all year long, because it’s the perfect use for leftover ham!!
Have you ever been to New Orleans? Nawlin’s as the locals call it.
We had an awesome trip last year and I fell in love with the food! Of course, we made a stop for beignets and a Cafe Du Monde Frozen Café Au Lait.
My favorite NOLA food of the whole vacation was a muffuletta sandwich! I may have had several, and even taken one to the airport with me…
What is a muffuletta?
It’s a Sicilian sandwich that originated in New Orleans more than 100 years ago. Honestly, I have never had a sandwich quite so good in my life.
Loaded with my favorite Italian deli meats and cheeses, muffulettas are topped with the most amazing olive salad you can find.
I have been thinking about it since we left Louisiana last summer, knowing that I would be making a fabulous marinated olive salad with olives and oils.
Although I had a ton of ideas, I decided on an Italian pasta salad for this amazing spin on the classic muffuletta recipe.
Muffaletta Tortellini Salad
Bursting with Italian flavor from the salami and ham to cheeses and olive salad, this Italian pasta salad is great served cold or hot.
Because pasta salads are so popular during the spring holidays, this is a fantastic use for leftover ham!!
Olive salad is packed with olives, Italian vegetables and spices to create the most amazing flavor combination you can add to pasta or a sandwich.
You are going to love this muffaletta pasta salad. I ate it for a week straight.
Helpful Tips for making Muffaletta Pasta Salad
- Meats and cheeses and be purchased at your grocery store deli counter. As for them to be thick cut (approximately 1/4”- 1/2”).
- Giardiniera is an Italian mix of pickled vegetables and can be found in your grocery store near the pickles and olives.
- Recipe can be halved.
- Salad can be prepped ahead several days ahead by making the olive salad and placing in the refrigerator. Cut meats and cheeses and refrigerate.
On the day you wish to serve cook tortellini and prepare salad. Muffaletta Tortellini Salad will keep for several days to a week in the fridge.
Kitchen Tools You Need
- Colander – This kitchen essential makes life so much easier! You can use it to drain the tortellini for this pasta salad.
- Cutting Boards – I have an assortment of cutting boards. This set is nice, because I can use one for uncooked meats and another for fresh produce.
I use my cutting boards daily, so it’s worth the investment.
- Quality Kitchen Knives – A good quality knife set makes prep time much quicker, and it’s important for safety as well.
If you make one kitchen investment, I believe it should be in quality knives.
Other Easy Pasta Salad Recipes
Muffaletta Tortellini Salad + Video
- 4 ounces Genoa salami, cut into bite size pieces
- 4 ounces mortadella, cut into bite size pieces
- 4 ounces capicola, or ham, cut into bite size pieces
- 4 ounces provolone cheese, cut into bite size cubes
- 4 ounces mozzarella cheese, cut into bite size cubes
- 32 ounces frozen tortellini
- 1/4 cup red wine vinegar
- 6 tablespoons extra virgin olive oil, divided (1/4 cup + 2 tablespoons)
- 2 teaspoons minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon fresh ground black pepper
- 6 ounces Italian giardiniera, chopped (usually sold in 6 ounce jars)
- 1/2 cup chopped roasted red peppers
- 1/2 cup sliced green olives
- 1/2 cup sliced Kalamata olives
- 1/2 cup sliced black olives
- 2 tablespoons capers, drained
- Prepare the olive salad: In a medium bowl, combine vinegar, 1/4 cup olive oil, garlic, oregano, parsley and black pepper. Whisk until well combined. Set aside.
- Prepare deli meats and cheeses: Cut meats and cheeses into bite size pieces, approximately 1/4”- 1/2” in size. Toss well to combine and coat everything well. Refrigerate for at least 30 minutes.
- Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Cook tortellini according to package directions. Remove from heat, drain water and add tortellini back to the cooking pot.
- Pour 2 tablespoons of reserved olive oil over drained tortellini and stir to combine. Add olive salad to drained tortellini and gently stir to combine. Toss in chopped meats and cheeses and stir again.
- Transfer pasta salad to a serving bowl to serve immediately, or to an airtight container to serve within 5 days.Enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2014, updated and republished June 2022.
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.
I want to try the cannonballs first.
I'd try the olive oil with lemon peel, that sounds wonderful!
I would try The Original Garlic Oil and Capers
The STAR Original Garlic Olive Oil 17 oz. is the one I want to try first.
I would try the Star Capers
Salad sounds fabulous. Love your recipes
I would try the Star Red Wine Vinegar.
The STAR Olive Oil with Lemon Peel
Love the Capers…..
I'll try the Olive Oil with Lemon Peel.
The Ripe Medium Pitted Olives
STAR Original Garlic Olive Oil.
I think i would try the Vinegars first. I like both red and basalmic!
Can't wait to try this..
Olive oil with lemon peel
I would love to try each and everyone in so many different recipes.
I would love to try the Rosemary Infused Olive Oil. Yum!
The red wine vinegar
I would try the Balsamic vinegar!
Olives, olives, olives!
I would try the olives
I would try the garlic olive oil. I've tried a lot of star products in the past but never the garlic.