This easy Antipasto Tortellini Salad is one of those recipes that disappears every single time I make it. It’s colorful, packed with bold Italian flavors, and comes together in about 20 minutes, making it perfect for everything from backyard barbecues to easy weeknight dinners.
If you love a classic Italian antipasto platter loaded with cured meats, olives, cheeses, and marinated vegetables, you’re going to love this pasta salad. The cheese-filled tortellini makes it hearty enough to serve as a main dish, while the fresh basil and homemade vinaigrette keep it tasting bright and fresh.
Even better? It can be made ahead, which makes entertaining so much easier.
Why You’ll Love This Antipasto Tortellini Salad
- Ready in just 20 minutes
- Perfect for meal prep and potlucks
- Loaded with bold Italian flavors
- Easy to customize with your favorite antipasto ingredients
- Delicious served chilled or at room temperature
What Is Antipasto?
Antipasto simply means “before the meal” in Italian. Traditionally, it’s served as an appetizer featuring cured meats, cheeses, olives, marinated vegetables, and pickled peppers.
This tortellini salad takes all of those classic flavors and turns them into a satisfying pasta salad that’s hearty enough to enjoy as lunch or dinner.
Ingredient Notes
Cheese Tortellini
Fresh or frozen cheese tortellini both work beautifully. Just be careful not to overcook it so the pasta stays tender instead of falling apart.
Cherry Tomatoes
Their sweetness balances the salty olives, pepperoni, and Parmesan.
Kalamata Olives
These bring rich, briny flavor that really makes this salad taste like an antipasto platter.
Pepperoni
Adds a little spice and plenty of savory flavor.
Mini Bocconcini
Fresh mozzarella balls add a creamy bite that pairs perfectly with the tangy dressing.
Sun-Dried Tomatoes
These provide concentrated tomato flavor and a hint of sweetness.
Pepperoncini
A little tangy, slightly spicy, and one of my favorite antipasto ingredients.
Fresh Basil
Fresh basil brightens the entire salad and gives it that unmistakable Italian flavor.
Tips for the Best Tortellini Salad
- Salt your pasta water well for the best flavor.
- Cook the tortellini just until tender.
- Rinse the tortellini under cold water to stop the cooking.
- Chill the salad for at least 30 minutes before serving so all the flavors have time to come together.
- Toss the salad again just before serving since some of the dressing will settle on the bottom.
Easy Variations
One of my favorite things about this salad is how easy it is to customize.
Try adding:
- Artichoke hearts
- Roasted red peppers
- Salami instead of pepperoni
- Prosciutto
- Fresh spinach
- Cucumber
- White beans for extra protein
If you like a little extra kick, add a pinch of crushed red pepper flakes to the dressing.
What to Serve With Antipasto Tortellini Salad
This salad pairs well with almost anything coming off the grill.
Some of my favorite pairings include:
- Grilled chicken
- Italian sausages
- Burgers
- Steak
- Garlic bread
- Fresh fruit
- Grilled vegetables
It also makes an easy lunch all by itself since the tortellini, cheese, and pepperoni make it surprisingly filling.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
The pasta will absorb some of the dressing as it sits, so before serving leftovers, drizzle with a little olive oil or a splash of red wine vinegar and toss to freshen it up.
I don’t recommend freezing this salad, as the fresh cheese and vegetables don’t thaw well.
Frequently Asked Questions
Absolutely! In fact, it’s even better after chilling for a few hours. The flavors have time to meld together, making every bite even more delicious.
Yes! Fresh, refrigerated, or frozen cheese tortellini all work well. Just cook according to the package directions.
Salami, soppressata, capicola, or even grilled chicken are all delicious substitutes for pepperoni.
Yes. Simply leave out the pepperoni and add more olives, artichoke hearts, roasted red peppers, or chickpeas for extra flavor and texture.
Yes. Because it contains fresh mozzarella and cooked tortellini, keep it refrigerated until ready to serve and don’t leave it sitting out for more than about two hours.
More Easy Summer Recipes You’ll Love
If you’re putting together a summer cookout menu, this Antipasto Tortellini Salad pairs perfectly with some of my other favorite recipes. Serve it alongside Lemon Rosemary Grilled Chicken, Grilled Corn Salad, Grilled Vegetables and finish the meal with Italian Almond Cake for an easy spread everyone will love.
Antipasto Tortellini Salad
Equipment
- Large pot (to cook the tortellini)
- Large mixing bowl
- Sharp knife and cutting board
- Measuring cups and spoons
- Whisk or small jar (to mix the dressing)
- Salad tongs or a large spoon for serving
Ingredients
For the Salad
- 20 ounces cheese tortellini fresh or frozen
- 1 cup cherry tomatoes halved
- 1 cup pitted kalamata olives
- ¾ cup sliced pepperoni
- ¾ cup mini bocconcini mozzarella balls
- ¾ cup grated Parmesan cheese
- ½ cup sun-dried tomatoes chopped
- 3 spring onions sliced
- 10 whole pepperoncini peppers
- ¼ cup fresh basil leaves sliced into thin ribbons
For the Dressing
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 1 clove fresh garlic, grated
- 1 tablespoons Italian seasoning
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the tortellini according to the package instructions until just tender. Drain and rinse under cold water to stop the cooking and cool the pasta. Set aside.
- While the pasta cools, prep your add-ins.
- In a small bowl or jar, whisk together olive oil, red wine vinegar, garlic, Italian seasoning, salt, and pepper. Taste and adjust the seasoning if needed.
- In a large mixing bowl, combine the cooked tortellini, cherry tomatoes, olives, pepperoni, bocconcini, Parmesan, sun-dried tomatoes, green onions, pepperoncini, and basil.
- Pour the dressing over the top and gently toss everything together until evenly coated.
- Cover and refrigerate for at least 30 minutes before serving to let the flavors meld. Give it a quick toss and taste before serving—add a touch more salt or fresh basil if needed.
Notes
Nutrition
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