Cuban Sandwich Pasta Salad

This Cuban Sandwich Pasta Salad is one of our favorite tortellini pasta salad recipes! All the flavor of a traditional Cuban sandwich transformed into a pasta salad with meat, veggies, and a Mojo dressing. It will be the in-demand dish at all your summer potlucks — we guarantee it!

Cuban Sandwich Pasta Salad

Pillowy tortellini, cubed pork roast, ham, salami, Swiss cheese, tomatoes, pickles pickled jalapenos, red onions, Romaine lettuce, and cilantro… are you drooling yet?!

All this hearty, satisfying goodness is coated in a zesty garlic and citrus Mojo dressing that enlivens the dish and brightens the complexity of flavors and textures.

This Cuban sandwich pasta salad is hearty, comforting, vibrant, and plain can’t-stop-eating delicious!

You’ll find plenty more tortellini pasta salad recipes here on TSRI — those tiny cheese-stuffed noodles add so much flavor and make every dish more filling!

I’ve got potluck versions of your favorite sandwiches too, from Big Macs and Po’ Boys to BLTs and Clubs!

Ingredient Notes and Substitutions

• Tortellini – You can use either refrigerated or frozen. Just be sure to cook according to the package directions. Or, make your tortellini from scratch!
  
• Meat and Cheese – The deli counter is your friend! Give them a list of exactly what you need — pork roast, honey-glazed ham, salami, and Swiss cheese — and they can slice it to your specified thickness.

Pro Tip: Not all deli counters carry pork roast. In that case, grab some sliced pork top loin from the meat counter instead. Season with salt and pepper, then cook for 3 minutes per side over medium high heat with a little olive oil. Let it rest for 5-10 minutes before slicing into cubes.

• Lettuce – Discard the very top flimsy part of the Romaine leaves as they don’t have much crunch. For maximum crunch, stick with the lettuce closest to the bottom stem.
  
• Veggies – There’s a little bit of everything in here — halved cherry tomatoes, chopped dill pickles, pickled jalapenos (from a jar, not fresh!), and red onion.
  
• Cilantro – Swap with parsley or leave it out if it tastes like soap to you!
  
• Dressing – A delicious combination of garlic, oil, citrus, and spices. Taste first and adjust the ingredients to suit your taste.
  
  For a bolder sour flavor that’s characteristic of Mojo sauce, add 1-2 tablespoons of apple cider vinegar.

Tips and Tricks to Make Pasta Salad with Meat and Cheese

• Cook pasta to al dente.

It’s important not to overcook the tortellini or it will fall apart when tossed with the other ingredients, especially as it starts absorbing the dressing.

As soon as it’s done, rinse the pasta in cold water. This stops it from cooking further and cools it down quickly.

In fact, I’ll sometimes pop it in the fridge after draining to cool it down even faster. Any heat will cause the lettuce to wilt, so it’s worth the extra step!

• Reduce the amount of cheese if needed.

Since there’s already cheese inside the tortellini, you can easily reduce the amount.

You will need at least half of the Swiss to get those traditional Cuban sandwich flavors, though!

• Add the dressing just before serving.

The longer this Cuban sandwich pasta salad sits, the more the pasta and veggies will absorb the dressing and become soft.

If needed, make the dressing up to 24 hours in advance and store it in a jar in the refrigerator. Then, give it a good shake and add it no more than an hour before serving.

Prep Ahead

• Cube meat and cheese
• Slice tomatoes and onion
• Chop lettuce, pickles, jalapenos, and cilantro
• Make dressing
• Cook tortellini

Kitchen Tools You Will Need

• Colander – This kitchen essential makes life so much easier! You can use it to drain pasta or wash veggies and fruit.
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Salad Tongs – These bamboo hands help to toss everything gently and are attractive enough for serving as well.

Make Ahead Instructions

Combine everything except the lettuce with half of the dressing and refrigerator for about an hour.

Then, toss with the lettuce and remaining dressing just before serving.

If you want to make this recipe a day or two in advance, store the ingredients in separate containers. I’ll usually keep the meat and cheese together to save space.

You can make the dressing ahead of time too — add everything to a jar and shake really well, then shake again before using.

Storing Leftovers

Cuban sandwich pasta salad should be fine the next day, but you’ll need to make some adjustments if you plan to store it longer than that.

Keep the lettuce in a separate container and add a handful to each bowl as you eat it. Otherwise, it will wilt and become slimy the longer it sits.

Everything else should be fine for 3 to 4 days. Just remember that the noodles and veggies will soften over time. Toss with a little extra dressing before serving if it seems dry.

Cuban Pasta Salad Recipe FAQ

Enjoy!
With love, from our simple kitchen to yours.

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Originally published June 2018, updated and republished March 2025

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