Antipasto Tortellini Salad
Pasta salad will be on every summer gathering menu among my family. My mom has been making it for years, and it has never failed us. Except for that one time, mom had a bad batch of tomatoes and couldn't find the correct salami.
Mom always makes our pasta salad with rainbow rotini, Colby jack cheese cubes, bell pepper, sliced black olives, green onion, and a bottle of Italian salad dressing. Sound familiar? I love it, and my brother REALLY loves it!
Over the last few years, I've been "adjusting" the dressing by adding more to it and making my own to make the pasta salad more flavorful. Last summer, I finally cracked the code on making bursts with new flavor and texture while still keeping it similar to what my mom always makes.
I decided to make pasta salad with cheese tortellini, and it has been a game-changer! Tortellini is a bit firmer than rotini, but it's creamy once you bite into it. Just the pasta on its own has such a unique contrast in texture. Once you add red onion, bocconcini (mini mozzarella balls), artichokes, and banana peppers, you've created something traditional and outside of the box all at the same time!
Antipasto is traditionally served as select cured meats, cheese, and pickled or brined vegetables. Antipasto is Latin for “before pasta". Translation, it's the course generally offered before the pasta course. While this antipasto tortellini salad can easily be served before the main course, it can also be served as a complete meal by simply adding protein, like grilled chicken or salmon.
It is perfect for summer barbecues because the salad dressing is oil and vinegar-based. Antipasto Tortellini salad can sit out at room temperature for up to 2 hours. It's also fantastic to make ahead so that the flavor has even more time to marry.
When preparing antipasto tortellini salad, be sure to use fresh cheese tortellini. I have not tested this recipe with tortellini made with other fillings, but I have tried it with frozen cheese tortellini, and it's not the same. You can find fresh pasta in most grocery store deli or cheese sections. Follow the package cooking instructions, as fresh pasta cooks faster than dried pasta.
Make sure to run your pasta under cold water after straining to stop the cooking process and begin to cool your pasta so that the veggies don't soften due to hot pasta. Soggy veggies are not ideal for this recipe (or any recipe for that matter).
Don't be afraid to change things up by using fresh bell pepper or different fresh herbs like parsley or tarragon. Add some kalamata olives if you'd like, and for a sweeter version, consider replacing the red wine vinegar with balsamic or golden balsamic. You've got options, and they lead to a refreshing pasta salad balanced in texture and flavor.
Between this antipasto tortellini salad and my Summer Couscous Salad, you're contributions to any summer barbeque are covered!
Looking for a veggie-heavy summer salad, consider my Roasted Asparagus Caprese Salad. It's bright, refreshing, and full of flavor.
Antipasto Tortellini Salad
Ingredients
- 1 lb. fresh cheese tortellini
- 1 cup grape tomatoes, quartered
- ¼ red onion, chopped
- ½ cup hard salami diced
- ½ cup marinated artichokes, chopped
- ¼ cup banana peppers, chopped
- 1 cup marinated bocconcini (mini fresh mozzarella balls), quartered
- 2 tbsp basil, chiffonade
- 3 ½ tbsp kosher salt, divided
- 1 tsp cracked black pepper
- ¼ cup red wine vinegar
- 1 tbsp jarred artichoke marinade
- 1 tbsp jarred banana pepper marinade
- 1 tbsp bocconcini marinade
- 2 tsp Dijon mustard
- 1 tsp honey
- 1 clove garlic, minced or grated
- 1/3 cup extra virgin olive oil
- 1 tbsp Italian seasoning
- 1 tbsp kosher salt
- 1 tsp cracked black pepper
Instructions
- Boil a medium pot of water over high heat. Once boiling add the fresh pasta and 3 tbsp kosher salt. Cook according to the package directions. Remove from heat and strain in a colander. Rinse the cooked tortellini with cold water to stop the cooking process. Place the cooled drained tortellini into a large bowl. Set aside.
- Combine the salad dressing ingredients in a small bowl and whisk until well combined. Set aside.
- Combine the pasta with the prepared tomatoes, red onion, salami, artichokes, banana peppers, and bocconcini. Season with salt and pepper. The pasta salad ingredients with the salad dressing until well coated. Sprinkle in the chiffonade basil and fold the salad mixture until the basil is evenly distributed.
- Chill in the refrigerator before serving or serve at room temperature.
Notes
Antipasto Tortellini Salad can sit at room temperature for up to 2 hours before refrigerating. Store any leftover salad in an airtight container in the refrigerator for up to 5 days.
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