This post might have affiliate links. For full details please see my disclosure policy.

This antipasto tortellini salad has chickpeas, sun-dried tomatoes, artichoke hearts, olives, pickled peppers, salami, mozzarella, parmesan, and creamy Italian dressing for a flavorful, make-ahead side dish. It’s simple to make, great for a crowd, and perfect for BBQs and parties!

Antipasto tortellini salad on a white platter next to basil, a glass of white wine, a grey bowl of salad, and a wood bowl of red pepper flakes.

Here’s the thing. It’s far too hot to do anything except drink beer and eat food on the deck with friends. Which means that it’s far too hot to stand in front of the stove or turn on the oven for hours on end.

I’ve basically been using this excuse to avoid cooking for the past couple of weeks, which means we’ve been living off my no-cook go-tos like kale and apple slaw, juicy watermelon peach salad, and this tortellini summer salad. (Ok, to be fair, you will have to stand in front of the stove for like, 3 minutes to cook the pasta. But I’m not here to split hairs).

Anyways, we really do need to talk about this pasta salad. I’ve been making it ever since I was in culinary school and everyone loves it. Plus, it has everything! Creamy cheese, salty salami, tender tortellini, and all the pickled things. A perfect summery side. Turn on the grill and grab your friends. It’s BBQ season!

Italian inspired ingredients

White bowls of cheese tortellini, mozzarella, olives, pickled peppers, artichoke hearts, sundried tomatoes, salami, parmesan, spices, vinegar, oil, and mayo on a white counter.

The key ingredient in this salad is cheese tortellini. You can use fresh or frozen – both will work. But personally, I like fresh best!

Then, you’ll need some antipasti inspired ingredients like chickpeas, sun-dried tomatoes, Castelvetrano olives, kalamata olives, artichoke hearts, jarred sweet peppers, and pepperoncinis. But you can definitely use other pickled things like sweety drop peppers, black olives, or giardiniera. For fresh items, grab mozzarella balls (pearls or Ciliegine a.k.a. “cherry size”), Parmesan, salami, and fresh basil. Feel free to use any of your favorite cured Italian meats and cheeses.

To make the dressing, you’ll need some pantry staples. Grab red wine vinegar, Italian seasoning, onion powder, red pepper flakes, garlic, mayo, olive oil, Morton’s Kosher salt, and black pepper.

If you’re not a fan of mayo, you can always use Greek yogurt to add creaminess to the dressing instead. Or, just leave out the mayo for regular Italian dressing!

Creamy Italian dressing

Three images making creamy Italian dressing. In photo 1, a white bowl with red wine vinegar, spices, and mayo on a white counter next to empty white bowls. In photo 2, the dressing is mixed together. In photo 3, a hand whisks olive oil into the dressing.
Whisk the vinegar, spices, garlic, mayo, salt, & pepper until it’s nice and smooth. Next, while whisking constantly, drizzle the olive oil into the dressing until emulsified. Cover and set aside.

Pasta salad

Three steps to making pasta salad. In photo 1, a white bowl with cheese tortellini, pickled veggies, chickpeas, and mozzarella on a white counter. In photo 2, the salad is topped with salami. In photo 3, a wood spoon mixes the salad together.
First, cook the tortellini in salted water according to package directions & drain. Toss the tortellini, chickpeas, sun-dried tomatoes, olives, artichoke hearts, sweet peppers, pepperoncinis, mozzarella, Parmesan, salami, and basil. Toss the pasta salad with the dressing.

This is my favorite pasta salad tip I learned in culinary school. Toss the pasta with the dressing while it’s still a little warm (not hot!). The warm starches will soak up all of that delicious dressing, making the salad super flavorful.

A white platter with antipasto tortellini salad on a white counter next to a glass of white wine, wood bowl of red pepper flakes, basil, and a white linen.

Make-ahead & store for later

  • Make-ahead – toss the salad together the night before. Cover and store it in the refrigerator. This salad doesn’t get soggy with the pickled veggies, but if you’re using fresh veggies, toss the salad 1-2 hours before serving so flavors have time to meld!
  • Store leftovers – place the salad in an airtight container. Refrigerate for up to 3 days. The salad can be eaten right out of the fridge. But, I like to warm it up at room temperature for 30 minutes to bring out all of the flavors!

Number of servings

This recipe will serve about 8 people as a side dish. Or, it will feed 4-6 people as a meal or make-ahead lunch situation. If you have big eaters, I would definitely recommend doubling the recipe because it always goes quick.

A white platter of antipasto tortellini salad with creamy Italian dressing on a white counter next to a glass of white wine, basil, and a wood bowl of red pepper flakes.

If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!

5 from 1 vote

The Best Antipasto Tortellini Salad

Yield: 8 people
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
This antipasto tortellini salad has chickpeas, sundried tomatoes, artichoke hearts, olives, pickled peppers, salami, mozzarella, parmesan, and creamy Italian dressing for a flavorful, make-ahead side dish. It's simple to make, great for a crowd, and perfect for BBQs and parties!
Print Recipe Pin Recipe Leave a Review

Ingredients

Creamy Italian Dressing

  • 2 Tablespoons red wine vinegar
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon onion powder
  • 1 garlic clove, minced
  • 2 Tablespoons mayonnaise
  • 1/4 cup extra virgin olive oil
  • Kosher salt and freshly-ground black pepper, to taste

Antipasto Tortellini Salad

  • 20 ounces cheese tortellini
  • 1 cup chickpeas, rinsed and drained
  • 1/3 cup chopped sun-dried tomatoes
  • 1/2 cup halved olives (Castelvetrano, kalamata, black, etc.)
  • 1/3 cup chopped artichoke hearts
  • 1/3 cup chopped jarred sweet peppers (roasted red peppers, grilled peppers, etc.)
  • 1/4 cup chopped pepperoncinis
  • 8 oz Mozzarella balls, pearls or Ciliegine ("cherry size")
  • 1/4 cup shaved Parmesan
  • 3/4 cup diced salami (optional)
  • 1/4 cup chopped fresh basil
  • Basil and red pepper flakes, for serving

Equipment

  • Large serving bowl

Instructions 

Creamy Italian Dressing

  • In a small bowl, whisk together the red wine vinegar, Italian seasoning, onion powder, garlic, and mayonnaise.
  • While whisking, slowly drizzle the olive oil into the dressing until it's creamy and emulsified. Add salt and pepper, to taste. Store the dressing in a jar in the fridge for up to 1 week.

Antipasto Tortellini Salad

  • Cook the cheese tortellini in a pot of salted, boiling water until al dente, according to package directions (about 3-5 minutes). Drain and rinse with cold water to prevent it from cooking further.
  • Toss the cooled tortellini with the chickpeas, sun-dried tomatoes, olives, artichoke hearts, sweet peppers, pepperoncinis, mozzarella balls, parmesan, salami, and basil.
  • Add half of the creamy Italian dressing. Taste, and add more dressing if desired. Let the dressing marinate for 1-2 hours, but preferably overnight. Garnish with basil and red pepper flakes if you want a little extra spice. Enjoy!

Notes

This salad can be made the night before. Cover the salad and refrigerate it overnight.
To store leftovers, spoon the pasta salad into an airtight container and refrigerate for 2-3 days. Take it out 30 minutes before serving to warm up the dressing a bit.
Don’t overcook the pasta, because it’ll soak up some of the dressing. Cook it just until it’s al dente (a bit firm when bitten).
Toss the salad at least 1-2 hours before serving so the flavors have time to meld. The pasta will soak up the dressing and add so much flavor!
This recipe will serve about 8 as a side or 4-6 as a meal. If you want to make it more filling, add extra chickpeas, salami, or grilled chicken.
Cuisine: American
Course: Side Dish
Author: Sara Lynn Hunt Broka
Serving: 1serving, Calories: 438kcal, Carbohydrates: 45.2g, Protein: 17.2g, Fat: 21.1g, Saturated Fat: 5.9g, Cholesterol: 44mg, Sodium: 877mg, Potassium: 125mg, Fiber: 2.6g, Sugar: 1.2g, Calcium: 210mg, Iron: 2mg
Did you make this recipe?Tag @sundaytable.co on Instagram!

Originally posted July 27, 2021.