Tortellini Antipasto Salad
This Tortellini Antipasto Salad is a delicious and colorful dish that combines cheesy tortellini, savory cured meats, fresh vegetables, and tangy Italian dressing. Inspired by classic antipasto platters, this salad is perfect for potlucks, picnics, or an easy make-ahead meal. It’s hearty, refreshing, and bursting with Mediterranean flavors!
Recipe Details
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 6-8
Difficulty: Easy
Dietary Info: Can be made vegetarian
Ingredients
For the Salad:
1 lb (16 oz) cheese tortellini (fresh or frozen)
½ cup cherry tomatoes, halved
½ cup cucumber, diced
½ cup roasted red peppers, chopped
½ cup black or Kalamata olives, sliced
½ cup marinated artichoke hearts, chopped
¼ cup red onion, thinly sliced
¼ lb (4 oz) salami or pepperoni, cut into small cubes (optional)
½ cup mozzarella pearls (or diced fresh mozzarella)
¼ cup Parmesan cheese, grated
¼ cup fresh basil, chopped
For the Italian Dressing:
¼ cup extra virgin olive oil
2 tbsp red wine vinegar (or balsamic vinegar)
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp honey (optional, for balance)
1 clove garlic, minced
½ tsp dried oregano
½ tsp dried basil
½ tsp salt
¼ tsp black pepper
Instructions
Step 1: Cook the Tortellini (5 minutes)
1. Bring a large pot of salted water to a boil.
2. Add tortellini and cook according to package instructions (usually 2-3 minutes for fresh, 4-5 minutes for frozen).
3. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside.
Step 2: Make the Dressing (5 minutes)
4. In a small bowl or jar, whisk together olive oil, vinegar, lemon juice, Dijon mustard, honey, garlic, oregano, basil, salt, and black pepper.
5. Taste and adjust seasoning if needed.
Step 3: Assemble the Salad (10 minutes)
6. In a large mixing bowl, combine cooked tortellini, cherry tomatoes, cucumber, roasted red peppers, olives, artichokes, red onion, salami (if using), and mozzarella pearls.
7. Pour the Italian dressing over the salad and toss gently to coat.
8. Sprinkle with Parmesan cheese and fresh basil.
Step 4: Chill & Serve (Optional, 30 minutes)
9. For best flavor, let the salad sit in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.
10. Serve chilled or at room temperature.
Cooking Notes & Tips
Make It Vegetarian:
Skip the salami/pepperoni and add extra veggies like bell peppers or sun-dried tomatoes.
Make It Vegan: Use vegan tortellini and omit the cheese. Add chickpeas for protein.
Storage: Store in an airtight container in the fridge for up to 3 days. Stir before serving.
Customizations:
Add grilled chicken or shrimp for extra protein.
Swap mozzarella for feta for a Greek-inspired twist.
Use pesto instead of Italian dressing for a different flavor profile.
Common Questions & Answers
Q: Can I make this salad ahead of time?
A:Yes! It actually tastes better after a few hours in the fridge.
Q: Can I use dried tortellini instead of fresh or frozen?
A:Yes, but dried tortellini takes longer to cook (8-10 minutes).
Q: How do I keep tortellini from getting mushy?
A:Rinse it under cold water after cooking and toss it with a little olive oil to prevent sticking.
Q: Can I use a store-bought dressing?
A:Absolutely! A good-quality Italian dressing works well if you’re short on time.
Nutritional Information
Calories: 420
Protein: 16g
Carbohydrates: 45g
Fat: 20g
Fiber: 4g
Sugar: 5g
Sodium: 650mg
This Tortellini Antipasto Salad is a fresh, filling, and flavorful dish that’s perfect for any gathering or meal prep. Enjoy!