Alright, friends, buckle up because I’m about to share a recipe that’s basically a party in a bowl! This Antipasto Tortellini Pasta Salad is bursting with color, flavor, and a delightful mix of textures that make every bite exciting. Think cheesy tortellini swimming in a tangy Italian dressing, mingling with crisp veggies, peppery salami, and briny olives. It’s the kind of dish you can whip up in no time and impress everyone at your next picnic, potluck, or weeknight dinner. Trust me, once you put this together, you’ll *can’t wait* to eat it— and maybe even make it twice in one week!
Quick Facts
Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Ingredients
For the Main Dish:
12 oz cheese tortellini (fresh or frozen)
1 cup cherry tomatoes, halved
1 cup sliced pepperoni or salami bites
1 cup diced mozzarella or mozzarella pearls
1/2 cup sliced black olives
1/2 cup diced roasted red peppers (jarred works great!)
1/3 cup diced red onion
1 cup chopped cucumber
1/4 cup chopped fresh basil or Italian parsley
For the Dressing:
1/3 cup extra virgin olive oil
3 tbsp red wine vinegar
1 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp Dijon mustard
Salt and freshly cracked black pepper, to taste
How I Make It
Step 1:
First up, bring a large pot of salted water to a boil and cook the tortellini according to package instructions—usually about 3 to 5 minutes if fresh or frozen. Drain and rinse under cold water to stop the cooking, which keeps the pasta from getting mushy later.
Step 2:
While the tortellini is cooking, chop up your fresh veggies and meats. Halve those juicy cherry tomatoes, dice the cucumber, slice the red onion, and chop your herbs. This fresh mix brings brightness and crunch to every bite.
Step 3:
Make the dressing by whisking together the olive oil, red wine vinegar, oregano, garlic powder, and Dijon mustard. Season with salt and pepper, tasting as you go to balance out the tanginess and savoriness.
Step 4:
In a large bowl, toss the cooled tortellini with all the chopped veggies, meats, mozzarella, and olives. Pour the dressing over everything and toss gently but thoroughly to coat every morsel.
Step 5:
Pop it into the fridge for at least 30 minutes to let those flavors marry perfectly. If you’re in a rush, 15 minutes will give you a good start!
Step 6:
Right before serving, scatter the chopped fresh basil or parsley on top for that lovely herbaceous pop of green and fresh scent.
Variations & Tips
Swap cheese tortellini for spinach or mushroom-filled for extra flavor variety.
Add a handful of pepperoncini or banana peppers for a spicy tang.
Use fresh lemon juice instead of vinegar for a brighter dressing twist.
For a vegetarian option, skip the meats and add artichoke hearts or roasted chickpeas.
If the pasta salad gets too dry after refrigeration, toss in a little extra olive oil or a splash of reserved pasta water.
How I Like to Serve It
This salad is brilliant for summer cookouts or potlucks because it travels well and tastes even better the next day. Pair it with grilled chicken or a crusty baguette for a complete meal, or simply bring it to a picnic with some chilled white wine and good company.
Notes
Store leftovers covered in the fridge for up to 3 days; stir before serving.
This salad is best served cold or at room temperature, so no reheating needed!
Closing: This Antipasto Tortellini Salad never fails to cheer up a meal with its zesty, fresh flavors and that irresistible bite of cheesy pasta—always a winner in my book!
