Antipasto Tortellini Salad
A bold, zesty pasta salad loaded with Italian flavors and tossed in a punchy vinaigrette. Perfect for summer cookouts or easy make-ahead lunches!
Servings: 8
Calories: 510kcal
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.
Nutrition
Calories: 510kcal | Carbohydrates: 39g | Protein: 19g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 922mg | Potassium: 387mg | Fiber: 5g | Sugar: 6g | Vitamin A: 436IU | Vitamin C: 18mg | Calcium: 254mg | Iron: 3mg
