This Antipasto Tortellini Salad combines the vibrant flavors of Italy in a single dish, making it the perfect centerpiece for a summer potluck or a light dinner. It’s a medley of tender cheese tortellini, tangy marinated vegetables, and hearty meats like salami and pepperoni, all tossed in a zesty Italian dressing. The addition of olives, artichoke hearts, and fresh mozzarella gives it a delightful blend of textures and tastes. Whether served as a side dish or a main course, this salad is a crowd-pleaser that pairs beautifully with crusty bread and a glass of your favorite wine.
Ingredients:
- 1 (20 oz) package of cheese tortellini, cooked and cooled
- 1 cup cherry tomatoes, halved
- 1 cup marinated artichoke hearts, drained and chopped
- 1 cup mozzarella pearls (or diced fresh mozzarella)
- ½ cup sliced pepperoni
- ½ cup sliced salami
- ½ cup black or green olives, sliced
- ½ cup roasted red peppers, chopped
- ¼ cup red onion, thinly sliced
- ¼ cup fresh basil leaves, chopped
- ½ cup Italian dressing (store-bought or homemade)
- Salt and pepper to taste
Instructions:
- Cook the Tortellini: Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions. Drain and rinse with cold water to cool. Set aside.
- Prepare the Ingredients: While the tortellini cools, chop the vegetables, meats, and mozzarella if not pre-prepared.
- Combine the Ingredients: In a large mixing bowl, add the tortellini, cherry tomatoes, artichoke hearts, mozzarella, pepperoni, salami, olives, roasted red peppers, red onion, and basil.
- Dress the Salad: Pour the Italian dressing over the salad. Toss gently until everything is well coated.
- Season and Chill: Taste and adjust with salt and pepper as needed. Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Serve: Before serving, give the salad a good toss and garnish with additional basil leaves if desired.
This colorful and flavorful salad is best enjoyed fresh but can be made a day ahead for even deeper flavors. Enjoy!
