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 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.
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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