Italian Antipasto Tortellini Pasta Salad is an easy, cold, make-ahead salad that takes under 20 minutes to prepare. It’s perfect for picnics, barbecues and family dinners!
Before we get into this Italian antipasto tortellini pasta salad — which is absolutely delicious — I have some personal news. My sister is getting married next week. My little sister is all grown up, and I’m back home helping with the final wedding preparations. With less than six days to go, life is a little hectic right now.
The wedding spans two days and everyone in the house is busy finishing last-minute tasks. These quiet mornings before the rush begin are precious. Usually the four of us — my parents, my sister and I — take a moment to sit together over a cup of tea. Today I wanted to share this pasta salad with you!
All the recipes you’ll see over the next week are dishes I haven’t been able to eat lately because of the wedding prep, but are recipes I’ve been enjoying over the past month. I collected a few favorites to share, and this Italian antipasto tortellini pasta salad is definitely one of them.
Watch how to make Italian Antipasto Tortellini Pasta Salad
This salad started as a clever way to use leftovers from an antipasto platter I put together for friends. The platter had salami, tomatoes, cucumbers, peppers, olives, cheeses and other tasty bits — and, predictably, far too much food. Instead of packing leftovers for guests, I turned them into a vibrant tortellini pasta salad for dinner the next day.
This is one of the quickest pasta salads you’ll assemble and one of the easiest. The only thing you must do is be patient: the salad benefits from marinating. Unlike many salads where you add dressing just before serving, this Italian-style pasta salad should be tossed with dressing and refrigerated for several hours. That resting time allows the pasta and vegetables to soak up the flavors and improves the overall taste. Don’t skip it.
Also, don’t take the lazy route and use store-bought dressing unless necessary. The homemade dressing takes only a minute or two to make and gives the salad a bright, fresh flavor boost. This dish travels well, so bring it to barbecues or picnics, or pack it in a lunchbox for a kid’s meal — it’s always a hit.
More Yummy Salads:
- Lemon Orzo Pasta Salad
- Watermelon Salad with Basil and Cucumber
- Mediterranean Chickpea Salad
- Chicken Cobb Salad with Avocado Blue Cheese Dressing
- Vegan Pasta Salad with Italian Balsamic Dressing
Italian Antipasto Tortellini Pasta Salad
Richa
20
10
20
2 Portions
Ingredients
- 500 grams Dried tortellini pasta
- 2 cups Salami, sliced
- 2 cups Cherry tomatoes, halved
- 2 cups Cucumber, diced
- 1 cup Bell peppers, diced (optional)
- 1 cup Black olives, sliced
- 2 cups Fresh mozzarella, cut into bite-sized pieces
Italian Salad Dressing
- 3/4 cup Olive oil
- 3 tablespoons Red wine vinegar
- 1 teaspoon Dry oregano
- 1 teaspoon Dry basil
- 1 tablespoon Brown sugar
- 1 tablespoon Salt
- 1/2 cup Parmesan, grated
Instructions
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Cook the pasta in salted water according to package instructions until al dente. Drain, rinse with cold water to stop cooking and prevent sticking, and set aside.
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Combine all dressing ingredients in a jar or blender and blend for a minute or two until well combined.
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Toss the pasta with the salami, vegetables, mozzarella and dressing. Refrigerate for at least 3–4 hours to let the flavors meld. The salad will keep well in the refrigerator for up to 2 days.
Notes
- Always add pasta to boiling water; don’t start it in warm or room-temperature water. Time it and cook until al dente.
- You can use a store-bought Italian dressing if you’re short on time, but homemade dressing gives a fresher flavor.
- Let the pasta cool completely before tossing with the other ingredients. If it’s still warm, it can wilt the vegetables.
Nutrition
Carbohydrates: 171g,
Protein: 99g,
Fat: 197g
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