Description

This Antipasto Tortellini Pasta Salad is the kind of easy recipe that disappears fast at potlucks, picnics, and quick dinner tables. Cheese tortellini, salami, pepperoni, mozzarella, olives, and crisp vegetables get tossed in a zesty Italian dressing for one of those fresh pasta salad food ideas that works as an easy lunch, easy dinner, make-ahead side dish, or party salad.

Ingredients

12 ounces refrigerated cheese tortellini

1 cup cherry tomatoes, halved

1 cup chopped cucumber

1 cup mozzarella pearls

1/2 cup sliced black olives

1/2 cup sliced pepperoncini

4 ounces salami, chopped

4 ounces pepperoni, halved

1/4 cup thinly sliced red onion

1/4 cup chopped fresh basil

1/2 cup Italian dressing

2 tablespoons red wine vinegar

1 tablespoon olive oil

1 teaspoon Dijon mustard

1/2 teaspoon dried oregano

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

Instructions

1. Cook the tortellini according to the package directions until just tender, then drain, rinse briefly under cool water, and let it drain well.

2. Halve the cherry tomatoes, chop the cucumber, slice the olives and pepperoncini, thinly slice the red onion, chop the salami, halve the pepperoni, and chop the basil.

3. In a small bowl or jar, whisk together the Italian dressing, red wine vinegar, olive oil, Dijon mustard, dried oregano, garlic powder, and black pepper.

4. Add the cooled tortellini to a large bowl with the tomatoes, cucumber, mozzarella pearls, olives, pepperoncini, salami, pepperoni, and red onion.

5. Pour the dressing over the salad and toss gently until everything is evenly coated.

6. Fold in the fresh basil, cover the bowl, and chill for at least 30 minutes for the best flavor.

7. Toss once more before serving and add a splash of extra dressing if needed.

Notes

Rinse the tortellini briefly after cooking, but do not soak it, so the pasta cools down without turning mushy.

Chill the salad before serving so the dressing has time to coat the tortellini and the flavors can blend well.

Save a little extra dressing to stir in before serving leftovers, since the pasta will absorb some of the dressing in the fridge.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Salad
Method: Boil and Toss
Cuisine: Italian-American

Nutrition

Serving Size: 1 1/2 cups
Calories: 410
Sugar: 4g
Sodium: 980mg
Fat: 23g
Saturated Fat: 8g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 16g
Cholesterol: 45mg

Keywords: antipasto tortellini pasta salad, easy pasta salad, Italian pasta salad, make-ahead salad, potluck salad, summer pasta salad, quick dinner, easy recipe, food ideas