Antipasto Tortellini Salad
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!
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 up to 2 days in advance.
To store leftovers, spoon the pasta salad into an airtight container and refrigerate for 2-3 days.
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.
This recipe will serve about 8 as a side or 4-6 as a meal.
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
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