Antipasto Tortellini Salad
Antipasto tortellini salad blends Italian meats, cheeses, olives, and pasta for a quick, colorful crowd-pleaser. A perfect summer salad recipe.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Knife and cutting board
- Whisk or jar for dressing
- Measuring cups and spoons
Ingredients
- 20 oz cheese tortellini
- 1½ cups grape or cherry tomatoes halved
- 1½ cups mixed pitted olives such as Kalamata, Castelvetrano, Cerignola
- 1 cup 5 oz chopped pepperoni
- 1 cup 5 oz chopped sopressata or Genoa salami
- 1 cup mozzarella pearls
- 1 cup 5 oz chopped sharp provolone cheese
- ¾ cup sliced roasted red peppers
- ¼ red onion diced
- 8 whole pepperoncini peppers optional
- 6 fresh basil leaves thinly sliced
For the dressing:
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- Pinch of red pepper flakes
- Kosher salt to taste
Instructions
- Cook the tortellini in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water to stop the cooking.
- In a large bowl, combine the cooked tortellini, tomatoes, olives, pepperoni, sopressata, mozzarella pearls, provolone, roasted red peppers, red onion, pepperoncini, and fresh basil.
- In a jar or bowl, whisk together olive oil, red wine vinegar, garlic, oregano, red pepper flakes, and a generous pinch of salt until fully blended.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- Chill in the refrigerator for at least 2 hours before serving for the best flavor.
- Toss again, adjust seasoning if needed, and serve cold or at room temperature.
Notes
For a vegetarian version, omit the meats and add extra vegetables like marinated artichokes.
Gluten-free tortellini can be substituted if needed.
Store leftovers covered in the refrigerator for up to 3 days.
For the best texture, add fresh herbs just before serving.