1-First Step: Bring a large pot of salted water to a boil and cook the cheese tortellini according to package instructions, usually 3-5 minutes, then drain and rinse under cold water to cool.

2-Second Step: While the pasta cooks, slice the salami into bite-sized pieces and halve the cherry tomatoes. For vegan adaptations, substitute salami with plant-based slices.

3-Third Step: In a large mixing bowl, combine the cooled tortellini, sliced salami, cherry tomatoes, black olives, and chopped fresh basil.

4-Fourth Step: Pour Italian dressing over the salad ingredients and gently toss to coat everything evenly.

5-Fifth Step: Adjust seasonings by adding salt and freshly cracked black pepper to taste. For gluten-free versions, ensure all ingredients comply with gluten-free standards.

6-Final Step: Refrigerate the salad for at least 30 minutes before serving to meld the flavors. With a preparation time of about 5 minutes for assembly (plus cooking and cooling), it’s perfect for quick meals. Garnish with additional basil if desired, and check out our Instant Pot pasta recipe for more easy ideas.