Tortellini Antipasto Salad is a delicious mash-up of charcuterie meets pasta salad. Assemble in just 15 minutes. Ideal for picnics, barbecues, or weekday lunches.
If you love briny olives, salty cheese, and zippy jalapeños, this tortellini antipasto salad is for you.
Take your favorite antipasto ingredients, add tortellini, and toss with a two-ingredient dressing. Incredible!
Call it a snack. Call it a salad or a main dish. I just like to call it deliciously addictive!
Ingredients and substitutions
- Tortellini - I use cheese tortellini, but you can substitute any variety.
- Olives - Kalamata and Castelvetrano are my go-to's. I always stock these in my pantry. You can also add Spanish and black olives.
- Salami and turkey pepperoni are my favorites. Try summer sausage, mortadella, ham, or prosciutto.
- Parmesan and Pecorino provide a salty bite. Other great choices are Asiago, Cheddar, Provolone, or Manchego.
- Pickled jalapeños - I love their briny and mildly spicy flavor. Banana peppers or pepperoncini are also great options.
- Sun-dried tomatoes - Use oil-packed for extra flavor. Marinated mushrooms or artichoke hearts can be swapped in.
I like to add 2 meats, 2 cheeses, 2 olives, and 2 veggies/pickles. So feel free to swap out items based on what you have on hand or what you love.
See the recipe card for complete instructions and ingredient amounts.
- Cook the pasta in well-salted water according to package directions. Drain and rinse.
- White the pasta cooks, slice the other ingredients.
- Combine the pasta, meats, cheese, olives, and veggies in a mixing bowl.
- In a small bowl, whisk together the oil and vinegar. Pour the dressing over the pasta mixture. Toss to combine.
- Include as part of an appetizer spread.
- Add to a charcuterie board.
- Serve as a weekday lunch.
- Eat as a side dish alongside burgers, sandwiches, or chicken.
- Serve immediately, but if making ahead, toss with some extra dressing before serving since the salad absorbs it as it sits.
- If using oil-packed sun-dried tomatoes, use the oil in the dressing for extra flavor.
- Stir a spoonful of pesto into the dressing for even more flavor.
Mixing bowl | Measuring cups | Liquid measuring cup | Pasta pot | Colander
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Tortellini Antipasto Salad
- 12 ounces cheese tortellini
- ½ cup sliced and quartered turkey pepperoni
- ¾ cup sliced and quartered salami
- ½ cup halved Kalamata olives
- ½ cup halved Castelvetrano olives
- ⅓ cup julienned sun-dried tomatoes (packed in oil, drained)
- ½ cup chopped Pecorino cheese (about 2 ounces)
- ½ cup chopped Parmesan cheese (about 2 ounces)
- ¼ cup sliced pickled jalapenos
- 3 tablespoons red wine vinegar
- 2 tablespoons grapeseed oil or olive oil (Note 1)
- Cook the tortellini according to package directions. Drain, rinse and set aside. In a small bowl, whisk together the vinegar and oil. Set aside.
- While the pasta cooks, slice the meats, olives, sun-dried tomatoes. Break the cheese into bite-sized shards.
- In a large mixing bowl, add all of the salad ingredients. Pour the dressing over the top and gently fold to coat all of the ingredients with the dressing.
- Serve immediately. Keep refrigerated in an airtight container.
- Alternatively, use the oil that the sun-dried tomatoes are packed in.
- If storing in the refrigerator, toss with extra dressing before serving. The pasta will absorb the dressing as it sits.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
This post was originally published in February 2019 and has been updated.
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