This Tortellini Antipasto Salad is inspired by one created by Laura Vitale on her YouTube channel, Laura in the Kitchen. You can watch her video here. I didn’t follow her instructions to a tee, but as she says in her video, experiment and use whatever ingredients and flavors you like.
This salad takes the basic elements of a summer pasta salad but uses cheese-filled tortellini instead. The other ingredients are reminiscent of a classic antipasto plate. The flavors of salami and provolone add a tangy flavor to this hearty salad. It is best to refrigerate for a few hours before serving to give all the ingredients time to meld.
Serve this colorful Tortellini Antipasto Salad at your next summer gathering. It is sure to please anyone who loves Italian and Mediterranean flavors. It makes a tasty lunch the next day as well.
Tortellini Antipasto Salad
- 16 oz fresh four-cheese tortellini
- 4 oz fresh mozzarella cut into small cubes
- 4 oz salami cut into small pieces
- 4 oz provolone cheese cut into small pieces
- 4 oz marinated artichokes chopped
- 2 oz roasted red peppers chopped
- 12-15 grape tomatoes cut into fours
- 12-15 kalamata olives cut into fours
- 3-4 pepperoncini cut into small pieces
- 2 scallions chopped
- handful fresh herbs (basil, parsley, chives) minced
- handful baby arugula
- 1 tsp pesto
- 1 clove garlic minced
- 1/3 cup red wine vinegar
- 1/2 tsp honey
- 1/3 cup extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp freshly cracked black pepper
- 1/4 tsp red pepper flakes
- 1 tbsp Romano or Parmesan cheese
- Cook tortellini according to package instructions. Drain. Rinse with cold water to cool.
- Add all ingredients into a large mixibg bowl. Toss to combine.
- Mix dressing ingredients separately in a glass jar and shake to combine. Pour 3/4 of the dressing onto the pasta salad and toss to combine. Reserve the remaining dressing to freshen up the leftovers.