If you're craving something bold, cheesy, and tossed in a tangy Italian vinaigrette... you're in the right kitchen. This Antipasto Tortellini Salad is my go-to when I need a fast, flavor-packed dish that looks like I tried harder than I did. Perfect for BBQs, potlucks, or just a Tuesday when you’re too hot to cook.
We’re talking cheese-stuffed tortellini, pepperoni, juicy tomatoes, olives, sun-dried tomatoes, and a punchy red wine vinegar dressing that ties it all together. It’s hearty enough to serve as a meal, but it also plays nice next to grilled chicken or burgers. If you're into this vibe, check out my Italian Shell Pasta Salad or Chicken Ranch Pasta Salad too. Same chill energy, just different flavors.
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The ingredients
- Cheese tortellini (fresh or frozen — both work)
- Cherry tomatoes, halved for juicy bites
- Kalamata olives for a salty punch
- Pepperoni slices or sticks, chopped for extra boldness
- Mini bocconcini (those cute mozzarella balls)
- Grated Parmesan for umami magic
- Sun-dried tomatoes, finely chopped
- Spring onions for a little crunch
- Whole pepperoncini (trust me on this)
- Fresh basil, sliced into ribbons for that pop of green
For the dressing:
- Good olive oil (the kind you love)
- Red wine vinegar for zing
- Italian seasoning (or dried oregano, if that’s what you’ve got)
- Salt and freshly cracked black pepper
Step-by-Step Instructions
Boil the tortellini.
Get a big pot of salted water going. Cook the tortellini just until tender. Drain and rinse under cold water to stop the cooking. Let it cool.
Make the dressing.
In a small bowl or jar, whisk together the olive oil, red wine vinegar, Italian seasoning, salt, and pepper. Taste it. Good? Good.
Prep the mix-ins.
Halve those cherry tomatoes, slice your olives and pepperoni, chop the sun-dried tomatoes, and ribbon that basil like a pro. Toss everything into a big bowl — yes, all of it.
Toss it together.
Pour the dressing over the salad. Gently mix until everything is coated and happy.
Chill time.
Cover the bowl and pop it in the fridge for at least 30 minutes. The longer it sits, the better it tastes.
Final flavor check.
Before serving, give it a taste. Add more salt, a squeeze of lemon, or a sprinkle of fresh basil if it needs a boost.
Tips for Success
- Use fresh tortellini if you can, it cooks faster and has a more tender bite.
- Don't skip the rinse step after boiling. It cools the pasta and keeps it from getting gummy.
- Let it chill at least 30 minutes, but you can make it the day before, it holds up like a champ.
- Want it vegetarian? Just ditch the pepperoni (and maybe add artichoke hearts or roasted red peppers instead).
Variations
- Veggie-loaded: Add grilled zucchini, artichoke hearts, or roasted bell peppers.
- Spicy twist: Throw in some crushed red pepper flakes or spicy salami.
- Meatless: Leave out the pepperoni and add chickpeas or white beans.
- Creamier dressing: Stir in a tablespoon of mayo or Greek yogurt for a creamy Italian vibe.
Serving Ideas
- Great with grilled chicken or steak
- Perfect picnic or potluck dish
- Serve in lettuce cups for a low-carb twist
- Pair with a glass of wine and call it dinner (been there)
Storage Tips
- Fridge: Store in an airtight container for up to 3–4 days.
- Meal prep tip: Keep extra dressing on the side and toss right before serving to refresh the flavors.
- Don’t freeze it, the tortellini and fresh veggies won’t love you for it.
FAQs
Yes! In fact, it’s even better after a few hours in the fridge. Just give it a stir before serving.
You can dice up regular mozzarella, use feta for a tangy twist, or leave it out altogether.
Cold or room temp is perfect. It’s not meant to be hot, this is a picnic pasta salad at heart.
Antipasto Tortellini Salad
Equipment
- Large pot
- Mixing bowls
- Sharp knife
- Whisk or small jar
- Cutting board
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 thinly sliced
For the Dressing:
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 tablespoon Italian seasoning
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the tortellini according to package directions. Drain and rinse under cold water. Let cool.
- While the tortellini cools, whisk together the olive oil, red wine vinegar, Italian seasoning, salt, and pepper in a small bowl.
- In a large bowl, combine the cooked tortellini, cherry tomatoes, olives, pepperoni, bocconcini, Parmesan, sun-dried tomatoes, spring onions, pepperoncini, and basil.
- Pour the dressing over everything and gently toss to combine.
- Chill the salad for at least 30 minutes before serving. Toss again and taste for seasoning just before serving.
Notes
- You can use frozen tortellini, just don’t overcook it!
- Swap the pepperoni for salami or turkey pepperoni, or leave it out.
- Fresh basil gives the salad a ton of flavor, but parsley works in a pinch.
- Make it ahead! This salad tastes even better the next day.
Sophie Viau says
I’ve made this salad so many times already this summer and it never lasts long in my fridge! It’s such a fun twist on classic pasta salad, the tortellini and pepperoni combo makes it feel like a whole meal. I love making it the night before a busy day… the flavors get even better after a little time in the fridge. Hope you all love it as much as I do!