Italian Antipasto Tortellini Pasta Salad

Ingredients

• 500 gdried tortellini
• about 300 g (2 cups)sliced salami
• about 300 g (2 cups)cherry tomatoes, halved
• about 300 g (2 cups)cucumber, diced
• about 150 g (1 cup)bell pepper, diced (optional)
• about 135 g (1 cup)sliced black olives
• about 300 g (2 cups)fresh mozzarella, cut into bite-sized pieces
• 180 ml (3/4 cup)olive oil
• 45 ml (3 tablespoons)red wine vinegar
• 1 teaspoondried oregano
• 1 teaspoondried basil
• 12 g (1 tablespoon)brown sugar
• 15 g (1 tablespoon)salt
• about 50 g (1/2 cup)grated Parmesan

Instructions

1. 1

   Cook the tortellini

   Cook the tortellini in salted water according to the packet instructions until al dente. Drain, rinse with cold water to help prevent sticking, and set aside.

2. 2

   Blend the dressing

   Put the dressing ingredients in a jar or blender and blend for a minute or two.

3. 3

   Toss and chill

   Toss all the salad ingredients with the dressing, then refrigerate for at least 3–4 hours before serving.

What is antipasto tortellini salad?

This American-style pasta salad brings together tortellini and ingredients associated with an antipasto spread, such as salami, olives, tomatoes and cheese. It takes inspiration from Italian antipasto flavours, while serving them in a chilled, shareable salad.

Cheese-filled tortellini make the salad substantial, and the mixture of crisp vegetables, salty cured meat and tangy dressing gives each portion plenty of contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2832 calories, 99g protein, 171g carbs, 197g fat.

The tortellini and brown sugar contribute most of the carbohydrate, while olive oil, salami and cheese provide much of the fat; the salami, mozzarella and tortellini supply protein. Balance a serving with a generous side of leafy vegetables or other fresh produce.

Choosing the ingredients

Tortellini: Use dried tortellini and cook it just until al dente so it holds its shape when tossed and chilled.

Antipasto mix: Salami, olives, mozzarella and Parmesan bring savoury and salty notes, while tomatoes and cucumber add freshness. Bell pepper is optional.

Getting the pasta right

Cooking cue: Follow the packet timing, checking the tortellini near the end so it stays firm rather than becoming soft.

Cooling: Rinsing the drained pasta with cold water cools it quickly and helps limit sticking while you prepare the other ingredients.

Making the dressing

Blend: Combine the olive oil, red wine vinegar, oregano, basil, brown sugar and salt in a jar or blender for a minute or two.

Coating: Toss the dressing through the salad until the pasta and other ingredients are evenly coated. Chilling gives the flavours time to mingle.

Chilling and timing

Plan ahead: The salad needs at least 3–4 hours in the refrigerator before serving, so allow time for the chill as well as the 20-minute preparation.

Before serving: Give it a thorough toss after chilling so any dressing that has settled is redistributed.

Serving ideas

For a picnic or barbecue, serve it cold alongside grilled vegetables, a green salad or simply prepared meat. It can also work as a substantial dish on its own.

Because the salad includes salty salami, olives and cheese, taste a serving before adding any extra salt at the table.

Recipe notes & tips

• Cut the vegetables and cheeses into similarly sized pieces for easier serving.
• Rinse the tortellini with cold water after draining, as directed, to help keep it from clumping.
• Blend the dressing thoroughly so its seasonings are evenly distributed.
• Chill the salad for at least 3–4 hours before serving.
• Toss the salad again just before serving to spread the dressing around.

Variations

• Skip the pepper: Leave out the optional bell pepper if you prefer a simpler mix.
• Change the olives: Use another sliced olive you enjoy in place of the black olives.
• Add more vegetables: Increase the cucumber or tomatoes for extra freshness.
• Adjust the herbs: Vary the oregano and basil to suit your taste.
• Serve as a side: Offer smaller portions alongside grilled food or a green salad.

Common mistakes to avoid

• Overcooking the tortellini: Follow the packet instructions and stop at al dente so it holds together in the salad.
• Skipping the rinse: Rinse the drained pasta with cold water to help prevent it sticking.
• Serving it straight away: Allow at least 3–4 hours of refrigeration for the salad to chill and the flavours to mingle.
• Uneven dressing: Blend the dressing for a minute or two, then toss it through the salad thoroughly.
• Adding extra salt automatically: Taste first, since salami, olives and cheese already bring salty flavours.

How to store

Keep the salad covered in the refrigerator and use it within 2 days. It is intended to be served cold, so toss it before serving rather than reheating it.

Frequently asked questions