Name: Tortellini Antipasto Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 12 ounces frozen cheese tortellini; 3 ounces sliced turkey pepperoni, halved; 5 ounces salami or summer sausage, sliced and quartered; 1/2 cup black olives, like Kalamata, halved; 1/2 cup green olives, like Castelvetrano, halved; 1/2 cup julienned sun-dried tomatoes; 3 ounces Pecorino cheese, cubed; 3 ounces Asiago cheese, cubed; 1/2 cup mild banana peppers, chopped; Bibb lettuce leaves, for garnish; fresh basil, for garnish; 2 tablespoons basil pesto; 2 tablespoons red wine vinegar; 2 teaspoons grapeseed or olive oil

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Tortellini Antipasto Salad: a delicious combination of pasta, cured meats, cheeses, and olives tossed in a flavorful basil pesto vinaigrette.

I love cheese boards, snack boards, antipasto platters – really anything that is made for snacking! This salad is a mash-up of pasta and everything I love about antipasto. I loaded this salad with cheese tortellini and my favorite antipasto ingredients:

Pepperoni and salami
Pecorino and Asiago cheeses
Black and green olives, such as Kalamata and Castelvetrano
Sun-dried tomatoes
Banana peppers
Basil pesto vinaigrette

Easy Preparation

This salad is so easy to make. Since the ingredients only need to be sliced, cubed, or chopped, you can do this while the tortellini cooks.

Slice the salami and pepperoni
Cube the Pecornia and Asiago cheeses
Cut the olives in half, lengthwise
Julienne the sun-dried tomatoes
Chop the banana peppers
Whisk together the vinaigrette

Next, toss everything in a bowl, pour the vinaigrette over the top and stir. It’s that easy!

How to serve

There are many ways to serve antipasto salads.

Include as part of an appetizer spread.
Serve as a weekday lunch or light dinner.
Eat as a side dish alongside burgers, sandwiches, or chicken.
Serve immediately but can also be made ahead and refrigerated. If making ahead, toss with some extra vinaigrette before serving since the salad absorbs the vinaigrette as it sits.

Additionally, antipasto salads are easy to change up. Swap out any of the ingredients for things you have in your pantry. Use different meats like prosciutto or mortadella. Mozzarella and provolone cheese are great options, too. Or, add marinated mushrooms or artichoke hearts. Whatever you like or have available will work. This salad is delicious and versatile!

Other salad recipes you may enjoy

Tortellini Antipasto Salad

Prep Time

15 mins

Total Time

15 mins

A salad of tortellini, cured meats, cheeses, and olives tossed in a basil pesto vinaigrette.

Course: Salad

Cuisine: American, Italian

Keyword: pasta, salad, cheese,

Servings: 6 - 8 servings

Author: My Casual Pantry

Ingredients

12 ounces frozen cheese tortellini
3 ounces sliced turkey pepperoni, halved
5 ounces salami or summer sausage, sliced and quartered
1/2 cup black olives, like Kalamata, halved
1/2 cup green olives, like Castelvetrano, halved
1/2 cup julienned sun-dried tomatoes
3 ounces Pecorino cheese, cubed
3 ounces Asiago cheese, cubed
1/2 cup mild banana peppers, chopped
Bibb lettuce leaves, for garnish
fresh basil, for garnish

Basil Pesto Vinaigrette

2 tablespoons basil pesto
2 tablespoons red wine vinegar
2 teaspoons grapeseed or olive oil

Instructions

Cook the tortellini according to package directions. Drain, rinse and set aside. In a small bowl, whisk together the pesto, vinegar, and oil. Set aside.
In a large mixing bowl, add all of the salad ingredients. Pour the pesto vinaigrette over the top and gently fold to coat all of the ingredients with the dressing. Serve immediately. Keep refrigerated in an airtight container.