Get ready to meet your new go-to weeknight wonder: Italian Tortellini Antipasto Salad. Bursting with savory flavors, irresistible textures, and a rainbow of colors, this hearty pasta salad brings together everything you love about a classic Italian antipasto platter. The best part? You’ll have this beautiful, crowd-pleasing dish on the table in about 20 minutes—no complicated steps, no fuss. Whether you need an effortless dinner, a picnic hit, or the ultimate make-ahead potluck star, this salad is here to save your busy day.
Why You’ll Love This Recipe
- Quick and Easy: You can have this salad prepped and ready in less than half an hour, start to finish. There’s nothing fussy—just simple steps, most of which require little more than slicing and tossing.
- Packed with Flavor: Bold pepperoni, creamy mozzarella, zippy pepperoncini, briny olives, and tangy artichokes create a party of flavors in every bite. Tossed with a punchy balsamic-Italian dressing, it’s a guaranteed win.
- No Cooking Skills Required: If you can boil water and chop a few things, you’re set. Even the dressing is a breeze—just blend and pour!
- Perfect for All Occasions: Serve as a main for lunch or dinner, or scoop as a hearty side. It travels well and tastes even better after a chill in the fridge.
Ingredients You’ll Need
Here’s what brings this irresistible salad together (plus some tips so you can customize to your liking):
- Refrigerated tortellini: Look for cheese-stuffed—the ultimate base that soaks up every flavor and stays satisfyingly tender.
- Pepperoni slices: Choose thick-cut deli pepperoni for bigger, juicier bites, then chop into quarters for that perfect bit in each forkful.
- Mozzarella: Fresh mozzarella is absolute magic here. Chop into rustic cubes for creamy pockets throughout the salad.
- Parmesan: Aged Parmesan, chopped (not grated), ensures big bursts of sharp, nutty flavor.
- Green onions: Add crunch and a fresh, subtle kick—way more interesting than basic white onion.
- Cherry tomatoes: Their sweetness balances the salty meats and brined veggies. Go for ripe, vibrant tomatoes and slice in half for maximum juiciness.
- Black olives: Choose pitted, and halve them if you like a more refined presentation.
- Marinated artichoke hearts: These bring a briny, tangy touch—simply drain and chop.
- Pepperoncini: Essential for a classic Italian-zing; use deli-sliced and drain well.
- Balsamic vinegar: White or regular, both bring depth and acidity.
- Olive oil: A good quality olive oil will round out the dressing with its rich, peppery flavor.
- Italian seasoning: Dried herbs, perfectly blended, keep things deliciously simple.
- Garlic cloves: Fresh garlic ensures the dressing pops—smash or finely mince, no shortcuts here.
- Salt and pepper: Adjust to your taste—start small, finish bold.
Tip: For best results, look for the freshest ingredients you can find, especially for the produce and cheese. It truly makes a difference!
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Who says you can’t have it your way? Get creative with these tweaks:
- Vegetarian Twist: Skip the pepperoni and double up on artichoke hearts or toss in roasted red peppers.
- Add More Veggies: Diced bell peppers, cucumber, or blanched green beans would be delicious for extra crunch.
- Different Cheese: Tiny cubes of provolone or even smoked gouda bring a new personality to the dish.
- Protein Boost: Stir in cubes of grilled chicken, salami, or cannellini beans for a more filling main.
- Marinated Mozzarella Balls: Swap the cubed mozzarella for mini marinated mozzarella balls for a fancier finish.
How to Make Italian Tortellini Antipasto Salad
Step 1: Cook the Tortellini
Start by boiling the tortellini according to package instructions—don’t overcook! Fresh cheese tortellini usually needs just 2–3 minutes in salted boiling water for the perfect tender bite. Never skip the salt; it’s your chance to infuse flavor right from the start! Drain well, then toss the warm pasta with a drizzle of olive oil to prevent sticking.
Step 2: Gather the Goodies
While the pasta cooks, chop your pepperoni, mozzarella, and Parmesan into rustic ½-inch pieces. Halve the cherry tomatoes and, if you prefer, the black olives too. Drain the artichoke hearts and pepperoncinis well—too much brine can overwhelm the salad. Add everything to a large bowl along with the green onions.
Step 3: Mix Up the Dressing
For the dressing, add balsamic vinegar, olive oil, Italian seasoning, smashed garlic, salt, and pepper to a blender. Blend until smooth and emulsified. If you love a chunkier garlic flavor, simply blitz for less time or whisk in the minced garlic by hand.
Step 4: Combine and Chill (If You Can Wait!)
Pour the dressing over the salad and gently toss until everything glistens. You can serve immediately, but if you pop it in the fridge for a few hours, the flavors really meld and become next-level delicious. Give it a quick toss again before serving to redistribute the dressing.
Pro Tips for Making the Recipe
- Chop Ingredients Evenly: Uniform pieces not only look beautiful but ensure every mouthful is perfectly balanced.
- Don’t Overcook Tortellini: Keep them al dente—soft but with a little bite. Overdone tortellini turn mushy and won’t hold up well in the salad.
- Dress While Slightly Warm: Toss the pasta with the dressing while it’s still warm for deeper flavor absorption.
- Let It Marinate: If you’ve got the time, chill the salad for at least an hour. You won’t regret it!
How to Serve
This salad is an absolute star all on its own, but it’s just as happy playing a supporting role:
- Main Course: Pile it in bowls and call it dinner—no need for anything else!
- Classic Side: Serve alongside grilled chicken, Italian sausages, or roasted vegetables for a Mediterranean feast.
- Lunch Prep: Portion into containers for weekday lunches that don’t get soggy or bland.
- Summer Picnic: Pack in a cooler and bring to your next cookout or picnic—this salad loves to travel.
- Garnishes: Finish with fresh basil or parsley and a sprinkle of extra Parmesan for a little extra “wow.”
Make Ahead and Storage
Storing Leftovers
Place leftovers in an airtight container and refrigerate for up to 3 days. The flavors continue to develop and the salad stays vibrant—just give it a quick toss before serving.
Freezing
Not recommended. The tortellini and fresh veggies don’t thaw well and can become watery or mushy.
Reheating
This dish is best enjoyed cold or at room temperature, straight from the fridge. If you prefer it warmer, let it sit at room temp for about 20 minutes before serving.
FAQs
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Can I use dried tortellini instead of refrigerated?
Absolutely! Just follow the package directions, making sure to cook until al dente. The overall prep is just as easy and the salad will still be packed with flavor.
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How far in advance can I make this salad?
You can make it up to 24 hours ahead. In fact, it often tastes even better the next day as the flavors have extra time to meld together. Just don’t forget to toss it again before serving.
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What if I don’t have a blender for the dressing?
No problem at all. Simply mince the garlic as finely as possible, whisk all the ingredients together in a bowl, and slowly drizzle in the olive oil to help it emulsify. The flavor will be just as terrific.
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Can I make this gluten-free?
Of course! Just substitute with your favorite gluten-free tortellini (there are great options at most grocery stores today) and make sure all the add-ins you use are gluten-free certified.
Final Thoughts
Italian Tortellini Antipasto Salad proves that weeknight dinners can be both effortless and exciting. Each forkful bursts with bold, Italian-inspired flavors and delightful textures—making every bite feel like a celebration. Don’t be afraid to make it your own and enjoy the creative process. Give this recipe a try—you’ll find yourself making it on repeat for lunches, dinners, potlucks, and everything in between!
Print
Italian Tortellini Antipasto Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Main-course
- Method: Blending
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This flavorful and crowd-pleasing Italian Tortellini Salad combines tender cheese tortellini, savory chopped pepperoni, mozzarella, Parmesan, fresh vegetables, and a zesty homemade Italian dressing. It’s a hearty and colorful recipe perfect for picnics, potlucks, or easy dinners, and even better after being chilled for a few hours.
Ingredients
Pasta Salad
- 1 & 1/2 pounds refrigerated tortellini
- 5–7 ounces pepperoni slices, chopped
- 8 ounces mozzarella, chopped into 1/2 inch pieces
- 4 ounces Parmesan, chopped into 1/2 inch pieces
- 1/2 cup green onions, chopped
- 1 dry pint cherry tomatoes, halved
- 1 can medium black olives (about 6 ounces), drained
- 1 (6-oz) jar marinated artichoke hearts, drained and chopped
- 1/2 cup deli-sliced pepperoncini’s
Italian Dressing
- 1/4 cup balsamic vinegar (white or regular)
- 1/3 cup + 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- 2 cloves garlic, smashed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Cook the Tortellini: Boil the refrigerated tortellini according to the package instructions; typically, this takes just 2-3 minutes. Optionally, add salt to the boiling water for added flavor. Once cooked, drain the tortellini and transfer it to a large bowl. Drizzle with a small amount of olive oil to prevent them from sticking together; let cool slightly.
- Prepare the Mix-ins: Chop the pepperoni into quarters, mozzarella and Parmesan into bite-sized pieces, halve the cherry tomatoes, and chop the green onions. Drain and optionally halve the black olives. Chop the artichoke hearts and drain the pepperoncini’s. Add all these ingredients to the bowl with the tortellini.
- Make the Dressing: In a blender, combine the balsamic vinegar, olive oil, Italian seasoning, smashed garlic, salt, and pepper. Blend until smooth. Alternatively, use an immersion blender in a bowl, or mince the garlic finely, whisk in the vinegar and seasoning, and drizzle in the olive oil, whisking continually to emulsify the dressing.
- Toss the Salad: Pour the prepared dressing over the salad ingredients in the bowl. Gently toss everything together until all ingredients are well combined and evenly coated in the dressing.
- Chill and Serve: You can serve the salad immediately, but it tastes best if refrigerated for a few hours to allow the flavors to meld. Prepare up to 24 hours ahead if desired, and toss again before serving.
Notes
- You can use either white or regular balsamic vinegar, depending on flavor preference and appearance.
- Salad is best when chilled for several hours; making it ahead enhances the flavors.
- Customize by adding other Italian favorites such as roasted red peppers or sun-dried tomatoes.
- For a vegetarian option, simply omit the pepperoni.
- Drained and rinsed canned chickpeas can be added for extra protein.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 400
- Sugar: 3g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 38mg
