Antipasto Tortellini Salad

This Antipasto Tortellini Salad is everything you love about an Italian antipasto platter. It’s bold, vibrant, and packed with flavor in every single bite. Whether you're prepping ahead for a picnic, barbecue, or just want a no-fuss meal that’s equal parts fresh and satisfying, this salad delivers.

Course Main Course, Salad, Side Dish

Cuisine Italian Inspired, Mediterranean inspired

Keyword antipasto pasta salad, Antipasto Tortellini Salad, cheese tortellini salad, cold tortellini salad, Easy pasta salad recipe, Italian pasta salad recipe, italian tortellini salad, make ahead pasta salad, Summer pasta salad

Prep Time 15

Cook Time 5

Total Time 20

Servings

Calories 510kcal

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

• Rinse the tortellini in cold water after cooking to prevent sticking.

• Chill it: This salad is best served cold after sitting for at least 30 minutes.

• Add dressing in layers: If you’re making this ahead for a party, reserve a bit of dressing to add just before serving so it doesn’t get dry.

• Fresh basil last: Add basil just before serving to keep it bright and fragrant.

Nutrition