Tortellini Antipasto Pasta Salad
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Flavorful antipasto and classic pasta salad come together to create this bold and beautiful Tortellini Antipasto Pasta Salad. This unique and delectable pasta salad recipe will quickly become your new entertaining go-to!
Tortellini Antipasto Pasta Salad
Okay, I know what you’re thinking, “Another pasta salad recipe, Michael!?”
Friends, I just can’t help myself. You know I can’t pass up a great pasta salad. Plus, summertime and pasta salad go hand-in-hand. I couldn’t resist.
A while back I made a pasta salad recipe using tortellini. (You can find that recipe here.) I loved that idea and recipe so much that I wanted to try it again but in a different way. That’s what led me to make this Tortellini Antipasto Pasta Salad!
The idea behind this recipe is pretty simple. Essentially, it’s all the wonderful goodies you’d find in antipasto mixed together with tortellini and a simple dressing. What’s not to love, right?
This Tortellini Antipasto Pasta Salad includes some of my favorites:
- olives
- sun-dried tomatoes
- roasted red peppers
- pepperonicini
- cheese
- salami and pepperoni
… and so much more!
As you can imagine, this makes a delicious side dish for summer entertaining, picnics, parties, and the list goes on! I took this to a recent party and afterward I left with an empty container and several requests for the recipe. Without a doubt, it’s a winner!
Before I walk you through the recipe, I wanted to mention that if you are as big of a pasta salad fan as I am, I have PLENTY of unique pasta salad recipes to share with you. You can find all of my best pasta salad recipes here.
And with that, let’s make some Tortellini Antipasto Pasta Salad!
How to Make Tortellini Antipasto Pasta Salad
Begin by preparing the tortellini according to the package directions. Cook until al dente. Drain and rinse with cold water.
Add the cooked tortellini to a large bowl. Then add in the rest of the pasta salad ingredients. I’ve included a printable recipe card below for a full rundown of the recipe ingredients and instructions.
In a small bowl, prepare the dressing by whisking together the extra virgin olive oil, red wine vinegar, garlic, basil, sugar, and dried oregano.
Pour the dressing over the pasta salad and mix gently to evenly coat. Chill in the refrigerator for 1-2 hours before serving. Garnish with fresh basil.
In regards to the ingredients that I used in this recipe, feel free to make it your own. If there is something you don’t like or something you feel is missing, switch things up to create a pasta salad you are excited to serve and eat.
Other additions could include:
- garbanzo beans
- marinated artichokes
- cucumbers
- cannellini beans
- sweet drop peppers
There is so much to love in this Tortellini Antipasto Pasta Salad. I hope you’ll give it a try. Feel free to make it your own with all the yummy additions you love.
Enjoy!
LOOKING FOR MORE Unique Pasta Salads? TRY THESE:
- Cucumber Pasta Salad
- Sun-Dried Tomato Pasta Salad
- Southwest Pasta Salad Recipe
- Pine Nut and Arugula Pesto Pasta Salad
- Pasta Salad with Roasted Mushrooms
- California Cobb Pasta Salad
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Tortellini Antipasto Pasta Salad Recipe
Tortellini Antipasto Pasta Salad
Ingredients
- 20 ounces cheese tortellini
- 1 cup cherry tomatoes halved
- 1 cup mixed olives pitted
- 1 cup chopped pepperoni
- 1 cup chopped salami (I used soppressata)
- 1 cup mozzarella pearls
- 1 cup cubed sharp provolone cheese
- 3/4 cup sliced roasted red peppers
- 1/2 cup diced red onion
- 1 cup sliced pepperonicini
- 3/4 cup sun-dried tomatoes in oil (drained and chopped)
Dressing:
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic minced
- 1 tablespoon chopped fresh basil
- 1 1/2 tablespoons sugar or honey maple syrup
- 1 teaspoon dried oregano
Instructions
- Begin by preparing the tortellini according to the package directions. Cook until al dente. Drain and rinse with cold water.
- Add the cooked tortellini to a large bowl. Then add in the rest of the pasta salad ingredients.
- In a small bowl, prepare the dressing by whisking together the extra virgin olive oil, red wine vinegar, garlic, basil, sugar, and dried oregano.
- Pour the dressing over the pasta salad and mix gently to evenly coat. Chill in the refrigerator for 1-2 hours before serving. Garnish with fresh basil.
Nutrition
Thank you to Morgan of hostthetoast.com for inspiring this recipe. My recipe is adapted from hers.
I know that cheese tortellini varies a lot across the range of available brands. What brand do you suggest? Or at the very least are you using a dried product, a frozen product, or a refrigerated product?
I like the refrigerated tortellini. I’ve used different brands … they are mostly the same.
xo Michael
I made this pasta salad for dinner and paired it with a simple, breaded chicken breast cutlet. It was so delicious and perfectly cool for the hot summer days we are experiencing in Texas. My husband loved it so much that he packed the leftover pasta salad for his lunch tomorrow. Definitely a recipe that I will keep on hand. Thanks!
My daughter found this recipe and we made it for our 4th of July family get-together. They LOVED LOVED LOVED it and all left with the recipe. The biggest compliment a cook can receive is when you are asked for the recipe. My daughter was thrilled that it was a huge hit.
Love reading this! Thank you so much Cindy!!
xo Michael
Amazing!! This was such a hit!
I made your cucumber pasta salad and it definitely was a hit. Thank you for sharing your wonderful recipes. Love your blog!
Thank you so much! Glad you enjoyed it!
xo Michael
I enjoy your blog. You always have great recipes and you are talented in so many ways. Can’t wait to make the Tortellini salad.
Thank you!! And it’s a good one. Enjoy!
xo Michael
I found you not long ago, and so happy I did! Made a 1/2 batch of this for dinner last night and it is delicious. Only change I made was to use lemon olive oil in my dressing. Planning on making the full recipe for a family get together next week. Thanks for a great recipe!
Just made this for a nice summer dinner. Pretty much the same except I cooked cauliflower florets with the spinach tortellini and added in. Also made the dressing with sun-dried tomato pesto and a little mayo instead…turned out delicious, thanks for the idea!
Yummy! This looks fantastic!