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Easy Antipasto Tortellini Pasta Salad Recipe for Crowd Pleasers

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A quick and easy antipasto tortellini pasta salad that combines cheesy tortellini with savory meats, tangy veggies, and a simple Italian dressing. Perfect for gatherings and potlucks, this flavorful salad is a crowd-pleaser that’s fresh, balanced, and satisfying.

Ingredients

Scale
  • 12 ounces cheese tortellini (fresh or refrigerated)
  • 4 ounces salami or pepperoni slices, cut into bite-sized pieces
  • 1 cup marinated artichoke hearts, drained and chopped
  • 1/2 cup Kalamata olives, pitted and halved
  • 1 cup cherry tomatoes, halved
  • 1 cup mini sweet peppers, sliced
  • 1/2 cup fresh mozzarella balls (bocconcini), drained
  • A handful fresh basil leaves, torn
  • 1/3 cup Italian dressing (homemade or store-bought)
  • Salt and pepper to taste
  • Red pepper flakes (optional, a pinch)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of cheese tortellini and cook according to package instructions, usually 3-5 minutes for fresh tortellini, until tender but firm to the bite (al dente). Drain and rinse under cool water to stop cooking and prevent sticking. Set aside to drain thoroughly.
  2. While the pasta cooks, slice 4 ounces of salami into bite-sized pieces. Halve 1 cup of cherry tomatoes and mini sweet peppers. Chop 1 cup of marinated artichoke hearts and halve 1/2 cup of Kalamata olives. Tear a handful of fresh basil leaves and drain 1/2 cup of fresh mozzarella balls.
  3. If making homemade dressing, whisk together 1/3 cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon dried Italian herbs, 1/2 teaspoon garlic powder, salt, and pepper to taste. Otherwise, use a good store-bought Italian dressing.
  4. In a large bowl, combine the drained tortellini, salami, artichokes, olives, tomatoes, peppers, mozzarella, and basil. Pour the dressing over and gently toss to coat everything evenly. Taste and adjust seasoning with salt, pepper, or a pinch of red pepper flakes if desired.
  5. Refrigerate the salad for at least 30 minutes to let the flavors marry. It can be served chilled or at room temperature.

Notes

Rinse tortellini after cooking to prevent sticking. Adjust salt carefully due to salty antipasto ingredients. Add fresh basil just before serving for best flavor. Keep dressing separate if preparing ahead to avoid sogginess. Salad stores well up to 3 days refrigerated but avoid freezing.

Nutrition

Keywords: antipasto, tortellini, pasta salad, easy pasta salad, crowd pleaser, Italian salad, potluck recipe, quick pasta salad

Find it online: https://recipebelle.com/easy-antipasto-tortellini-pasta-salad-recipe-for-crowd-pleasers/