Antipasto Tortellini Pasta Salad
A vibrant, hearty pasta salad featuring cheesy tortellini tossed with marinated Italian meats, fresh cheeses, and crisp veggies, all coated in a zesty Italian vinaigrette. Perfect for picnics, potlucks, or an easy make-ahead lunch. This crowd-pleaser balances creamy, tangy, and savory flavors with bright herbs and a satisfying variety of textures.
Equipment
- Large mixing bowl
- Whisk
- Sauce shaker or jar with lid
- Cutting board
- Sharp knives
- Measuring Cups and Spoons
- Colander or strainer
- Serving bowl or platter
- Tongs or salad servers
Ingredients
Tortellini Salad:
- 1 lb cheese tortellini (fresh or store-bought)
- 4 oz sliced pepperoni, diced
- 4 oz sliced salami, diced
- 4 oz provolone cheese, cubed
- 1 cup mozzarella pearls or mini bocconcini
- 1 cup marinated artichoke hearts, drained and chopped
- 1 cup roasted red peppers, chopped
- 1 cup mixed olives (Kalamata, green, black), sliced
- 1 cup cherry tomatoes, halved
- ¼ cup fresh basil, chopped
- 2 tbsp fresh parsley, chopped
- Optional add-ins: ½ cup sun-dried tomatoes, ½ cup chickpeas, 2 tbsp pine nuts
Italian Vinaigrette Dressing:
- ½ cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp Italian seasoning
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Cook tortellini: Boil tortellini in salted water according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool. Toss with a little olive oil to prevent sticking.
- Prepare antipasto ingredients: Dice meats and cheeses uniformly. Drain marinated veggies well to avoid excess liquid in the salad.
- Make the dressing: In a jar or bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, Italian seasoning, salt, and pepper until emulsified.
- Combine: In a large mixing bowl, gently toss the tortellini with meats, cheeses, vegetables, and herbs. Pour the dressing over and toss again until well coated.
- Marinate: Let the salad rest in the refrigerator for at least 30 minutes to allow flavors to meld (optional but recommended).
- Serve: Garnish with extra fresh herbs or shaved Parmesan if desired. Serve chilled or at room temperature.
Notes
- Make-ahead tip: For best texture, store dressing separately and toss salad just before serving.
- Drain antipasto well: Prevent soggy salad by thoroughly draining marinated ingredients like artichokes and olives.
- Customize freely: Swap meats or cheeses to suit your preferences or dietary needs.
- Gluten-free option: Use gluten-free tortellini or pasta shapes certified gluten-free.
- Storage: Keeps fresh refrigerated for 3–4 days. Not ideal for freezing.
- Flavor boost: Add a squeeze of fresh lemon juice or a pinch of crushed red pepper flakes before serving for extra brightness and spice.
- Serving: Perfect for picnics, potlucks, or as a side to grilled meats and crusty bread.