Description
This Italian Pasta Salad, also known as Antipasto Salad, is a vibrant and flavorful dish perfect for gatherings or a refreshing meal. Featuring tender cheese tortellini tossed in zesty Italian dressing with fresh vegetables, savory salami, and creamy cheeses, this salad combines a variety of textures and tastes. Easy to prepare in under 30 minutes, it is best served chilled to allow the flavors to meld beautifully.
Ingredients
Scale
Salad
- 20 oz. cheese tortellini (refrigerated, store-bought)
- 1 cucumber, sliced and quartered (seeded if desired)
- 2 cups cherry tomatoes, halved
- 1 can black olives (6 oz.), drained and halved
- 1 roasted red pepper, chopped
- ½ medium red onion, thinly sliced
- 2 pepperoncini, chopped
- 1 cup mini bocconcini
- 1 cup deli salami, chopped
- 2 tbsp fresh basil, julienned
- 1 tbsp fresh parsley, chopped
Dressing
- 1 cup Italian dressing (store-bought or homemade)
Garnish
- 2 tbsp parmesan cheese, grated
- 1 tsp fresh basil, chopped
- 1 tsp fresh parsley, chopped
Instructions
- Prepare Dressing: If using homemade Italian dressing, make it ahead of time and chill it in the refrigerator until ready to use.
- Cook Tortellini: Boil the cheese tortellini in salted water according to the package instructions until al dente. Drain and rinse with cool water to stop cooking and cool the pasta.
- Toss Pasta with Dressing: Place the warm tortellini in a large bowl and pour half of the Italian dressing over it. Toss well to coat evenly.
- Add Salad Ingredients: Add the cucumber, cherry tomatoes, black olives, roasted red pepper, red onion, pepperoncini, mini bocconcini, deli salami, fresh basil, and parsley to the bowl with the tortellini. Mix gently to combine all ingredients.
- Dress and Chill: Pour the remaining dressing over the entire salad and toss to ensure everything is well coated. For best flavor, chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld and the tortellini to cool completely.
- Garnish and Serve: Before serving, garnish with additional grated parmesan cheese, chopped fresh basil, and parsley. Serve chilled and enjoy this fresh, flavorful Italian pasta salad.
Notes
- Can be made up to a day ahead; store covered in the refrigerator.
- Use gluten-free tortellini to make the dish gluten-free.
- Adjust the amount of dressing to taste for a lighter or more saucy salad.
- Substitute salami with pepperoni or omit for a vegetarian version.
- Ensure to rinse pasta well after cooking to prevent it from becoming mushy.
