• 16 – 18 oz fresh tortellini (I use cheese, but any kind will work)
  • salt – used for boiling the water
  • 1 C (approx 1/4 lb) genoa salami – diced small
  • 1 C (approx 1/4 lb) ham – diced small
  • 5 oz bag mini pepperoni – Hormel makes it
  • 1 C cherry tomato halves – I use the variety (different colored) heirloom cherry tomatoes – cut lengthwise
  • 1/2 C diced bell pepper (orange, yellow and red – I despise green, but you could add some, if you want)
  • 1/4 C diced red onion
  • 1/2 C sliced black olives
  • 8 oz fresh mozzarella pearls – or dice up 1 large ball
  • freshly ground pepper – to taste
  • 1/4 C parmesan cheese – crumbled or shredded (not grated)
For the Basil Pesto Vinaigrette:
  • 1/2 C basil pesto (I use Classico or Costco Brand)
  • 3 Tbsp white wine vinegar
  • 2 Tbsp olive oil


  1. Bring a large pot of water to a boil, once boiling, add salt and cook the tortellini according to the package directions
  2. Drain and rinse with cold water
  3. In a large mixing bowl, combine cooked and cooled tortellini, salami, ham, pepperoni, tomatoes, bell pepper, onion, olives and mozzarella
  4. Gently toss to combine
  5. In small bowl or shaker jar, make the vinaigrette:  combine the pesto, vinegar and olive oil
  6. Pour dressing over pasta salad and season with freshly ground black pepper
  7. Top with 1/4 C parmesan cheese