Cheese Tortellini with Salami, Mozzarella, and Marinated Veggies

Sheela Prakash
Sheela PrakashSenior Contributing Food Editor
Sheela is the Senior Contributing Food Editor at Kitchn and the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food. She received her master's degree from the University of Gastronomic Sciences in Italy and is also a Registered Dietitian.
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updated Apr 14, 2021
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Cheese Tortellini with Salami, Mozzarella, and Marinated Veggies

This quick and easy tortellini dinner is filled with all the flavors of a classic antipasto spread: Roasted red peppers, marinated artichokes, salami, and of course, cheese.

Serves4

Prep10 minutes

Cook5 minutes

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Credit: Joe Lingeman/Kitchn; Food Stylist: CC Buckley/Kitchn

Inspired by Italian antipasto, this 15-minute tortellini dinner is perfect for those who want it all: meat, cheese, and veggies, too. Salty salami and milky mozzarella mingle with marinated artichokes and roasted red peppers for a burst of flavors and textures in every bite. It’s warm and ultra-colorful, and you likely have most of the ingredients on hand.

The best part? This pasta is totally leftover-friendly. If you don’t polish it off for dinner, you’ll have lunch to look forward to the next day. Serve it cold or at room temperature for the best pasta salad ever.

More recipes like this: 5 Ridiculously Easy Tortellini Dinners with Only 5 Ingredients

Credit: Joe Lingeman/Kitchn; Food Stylist: CC Buckley/Kitchn
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Cheese Tortellini with Salami, Mozzarella, and Marinated Veggies

This quick and easy tortellini dinner is filled with all the flavors of a classic antipasto spread: Roasted red peppers, marinated artichokes, salami, and of course, cheese.

Prep time 10 minutes

Cook time 5 minutes

Serves 4

Nutritional Info

Ingredients

  • 1 (12-ounce) jar

    marinated artichoke hearts

  • 1 (12-ounce) jar

    roasted red peppers

  • 1

    (4-ounce) dry Italian salami

  • 1 (8-ounce) ball

    fresh mozzarella cheese

  • 2 (9-ounce) packages

    fresh cheese tortellini, or 1 (16- to 20-ounce) bag frozen cheese tortellini

  • Olive oil

  • Kosher salt

  • Freshly ground black pepper

Instructions

  1. Bring a large pot of salted water to a boil. Meanwhile, prepare the following, adding them all to a large bowl: drain and coarsely chop 1 jar marinated artichokes and 1 jar roasted red peppers. Remove the casing from 1 (4-ounce) dry Italian salami and cut into small cubes. Cube 1 (8-ounce) ball fresh mozzarella cheese. Stir to combine.

  2. Add 2 (9-ounce) packages fresh cheese tortellini to the boiling water and cook according to package instructions until al dente. Drain well and add to bowl. Drizzle with olive oil, season with kosher salt and black pepper, and toss to combine.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.

Filed in:
dinner
italian
Main Dish
mediterranean
pasta
quick