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Easy Italian Antipasto Tortellini Salad

Italian Antipasto Tortellini Salad - featured image
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A quick and easy Italian antipasto tortellini salad featuring zesty dressing, salty olives, tangy giardiniera, and creamy cheese tortellini. Perfect for weeknights, potlucks, or light dinners with bold, fresh flavors.

Ingredients

Scale
  • 9 oz cheese tortellini (fresh or refrigerated recommended)
  • 1 cup marinated artichoke hearts, drained and chopped
  • 1 cup cherry tomatoes, halved
  • ½ cup black and green olives, pitted and sliced
  • ½ cup roasted red peppers, sliced
  • ¼ cup salami or pepperoni slices, chopped (optional)
  • ¼ cup pepperoncini peppers, sliced
  • 8 oz fresh mozzarella, mini balls or bite-sized pieces
  • A handful fresh basil, torn
  • ¼ small red onion, thinly sliced
  • ⅓ cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • ½ tsp honey or sugar
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 9 ounces of cheese tortellini and cook according to package instructions, about 3–5 minutes. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside in a large mixing bowl.
  2. While pasta cooks, drain and roughly chop marinated artichoke hearts, halve cherry tomatoes, slice olives, roasted red peppers, pepperoncini peppers, and chop salami or pepperoni if using. Thinly slice red onion and cut fresh mozzarella into bite-sized pieces. Add all to the bowl with tortellini.
  3. In a small bowl or jar, combine extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, honey, salt, and pepper. Whisk or shake until emulsified and smooth.
  4. Pour dressing over tortellini and antipasto mix. Gently toss with tongs or spoons to coat evenly. Add torn fresh basil leaves and toss lightly again.
  5. Cover and refrigerate for at least 30 minutes before serving to let flavors meld. Toss gently again before plating.

Notes

Rinse tortellini under cold water immediately after cooking to prevent sticking and keep salad fresh. Chill salad for at least 30 minutes for best flavor. Use good quality extra virgin olive oil for dressing. Fresh basil is best added just before serving. Salad holds well up to 2 days refrigerated. For vegetarian version, omit salami or pepperoni. For gluten-free, use gluten-free tortellini. For dairy-free, substitute vegan cheese.

Nutrition

Keywords: Italian salad, tortellini salad, antipasto salad, easy pasta salad, quick dinner, party salad, zesty dressing

Find it online: https://pokirecipes.com/easy-italian-antipasto-tortellini-salad-recipe-with-zesty-flavors-to-try-today/