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Tortellini Antipasto Pasta Salad

Tortellini antipasto pasta salad with cheese tortellini, Italian meats, olives, peppers, and tangy Italian dressing. Chilled for a couple of hours so every bite has bold, savory flavor with a colorful mix-in finish.
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Prep Time 20 minutes
Cook Time 10 minutes
hours chilling 2 minutes
Total Time 32 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Tortellini
  • 1 lb cheese tortellini Cooked according to package directions, then drained and rinsed with cold water.
Antipasto mix-ins
  • 1 cup salami Dice into small pieces for even flavor.
  • 1 cup mozzarella cheese Cube into bite-size pieces.
  • 1 cup cherry tomatoes Halve for easy mingling in the salad.
  • 0.5 cup pepperoncini Slice thin.
  • 0.5 cup black olives Slice.
  • 0.5 cup artichoke hearts Quarter.
  • 0.5 cup red onion Dice.
Dressing and finish
  • 0.75 cup Italian dressing Toss until well coated.
  • 0.25 cup Parmesan cheese Grated; add right before serving.
  • 1 fresh basil Use as a garnish right before serving.

Equipment

  • 1 sheet pan

Method
 

Cook tortellini
  1. Bring a pot of water to a boil and cook the cheese tortellini according to package directions, until tender. Drain in a colander and rinse with cold water to stop the cooking and cool the pasta quickly.
Assemble the salad
  1. Add the cooked tortellini to a large bowl and combine with the salami, mozzarella cheese, cherry tomatoes, pepperoncini, black olives, artichoke hearts, and red onion. Stir until the mix-ins are evenly distributed throughout the tortellini.
  2. Pour in the Italian dressing and toss until everything is well coated. Continue tossing for 1 to 2 minutes so the dressing clings to the pasta and toppings.
Chill
  1. Cover and refrigerate for at least 2 hours to let flavors meld and the salad set up. Chill until cold throughout with a visibly glossy coating from the dressing.
Serve
  1. Before serving, top the tortellini antipasto pasta salad with Parmesan cheese and fresh basil. Serve cold for the best texture contrast between the tender tortellini and crisp, colorful add-ins.

Notes

Pro tip: rinse the tortellini under cold water until thoroughly cooled so it doesn’t clump and becomes springy in the salad. Store covered in the refrigerator for up to 3 days; keep Parmesan and basil for serving time only for best freshness. Freezing isn’t recommended because the tortellini and vegetables soften. For a lighter option, use low-sodium Italian dressing and reduce the salami slightly.