Tortellini Antipasto Pasta Salad

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!

Course Appetizer, Side Dish

Cuisine American, Italian

Keyword antipasto, pasta salad, tortellini

Prep Time 30 minutes

Total Time 30 minutes

Servings

Calories 503kcal

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