Antipasto Tortellini Salad with Italian Meats & Fresh Veggies

Everyone goes crazy over this Antipasto Tortellini Pasta Salad! It’s a flavor-packed potluck favorite, and far better than anything from the grocery store.

This loaded pasta salad recipe features multiple cheeses, cured meats, olives, peppers, and more to create a hearty summer side dish. It will quickly become your go-to pasta salad.

All summer I tried to invent an unusual pasta salad that would surprise you. I tested creative combinations and odd ingredients, but every time I came back to the same conclusion: for an Italian-style pasta salad, the classic antipasto approach is hard to beat — as long as you do it right.

When you build an antipasto tortellini salad, load it up with the best components: pepperoni, a variety of olives, fresh and aged cheeses, roasted peppers, and bright herbs. Keep the flavors balanced and the textures interesting, and you’ll have a show-stealing side dish for any cookout.

WHAT DO YOU NEED TO BUY TO MAKE A TORTELLINI PASTA SALAD?

This recipe is mostly assembly, but the ingredient list is what makes it sing. Use good-quality components and don’t be afraid to customize based on what you have. Below are the main elements that give this pasta salad its bold, layered flavor.

So here’s what the salad includes:

• Cheese tortellini. The filled pasta adds rich, comforting flavor in every bite.
• Mozzarella pearls. Small fresh mozzarella balls blend well with the other ingredients and add creaminess.
• Sharp provolone. Its tangy, aged character contrasts the mild mozzarella and tortellini filling.
• Pepperoni. Bold, smoky, and slightly spicy — a classic antipasto meat.
• Soppressata. A flavorful cured meat that complements the pepperoni.
• Red onion. Sharp enough to stand up to the other ingredients and delicious raw.
• Cherry or grape tomatoes. Halved tomatoes bring acidity and freshness to the salad.
• Mixed pitted olives. Use a variety (kalamata, cerignola, niçoise) for depth and briny richness.
• Sliced roasted red peppers. Sweet and tangy peppers brighten the mix and balance heavier items.
• Pepperoncini (optional). For a touch of tangy heat and extra flavor.
• Fresh basil. Thin ribbons of basil lift the salad and add aromatic freshness.
• Dressing. A simple vinaigrette of olive oil, red wine vinegar, garlic, oregano, and red pepper flakes works best; store-bought Italian dressing is a fine shortcut.

Buying every ingredient can add up if your pantry is bare, but the salad is forgiving: omit or swap items to suit your budget or taste. Antipasto is inherently flexible — adjust the mix of meats, cheeses, and add-ins as you like.

PUTTING IT ALL TOGETHER COULDN’T BE EASIER

Once you have your ingredients, assembly is fast. There are just three main steps:

1. Cook the tortellini: Boil according to package directions until al dente. Drain and rinse with cold water to stop cooking and prevent sticking.
2. Prepare the dressing: Whisk together olive oil, red wine vinegar, minced garlic, dried oregano, a pinch of red pepper flakes, and salt. You can also use a store-bought Italian dressing for convenience.
3. Toss everything together: In a large bowl, combine the cooled tortellini, cured meats, cheeses, tomatoes, olives, roasted red peppers, red onion, pepperoncini, and basil. Pour the dressing over the salad and toss until evenly coated. Chill before serving.

CAN I MAKE MY PASTA SALAD AHEAD OF TIME?

Yes — make this pasta salad ahead with confidence. Refrigerating it for at least a couple of hours lets the flavors meld and improves the overall taste. Kept covered in the fridge, the salad will stay fresh for a few days, making it an excellent make-ahead option for gatherings.

Antipasto Tortellini Pasta Salad

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 15 reviews

• Author: Morgan
• Total Time: 28 minutes
• Yield: 8 servings