Antipasto Tortellini Salad: A Delicious and Easy Recipe for Your Next Gathering

Antipasto Tortellini Salad is a delightful dish that brings together the vibrant flavors of Italy in a single bowl. This salad is not just a meal; it’s a celebration of fresh ingredients and culinary tradition. Originating from the Italian antipasto course, which means “before the meal,” this salad is a perfect way to kick off any gathering or family dinner. I love how the combination of tender tortellini, crisp vegetables, and savory meats creates a symphony of taste and texture that keeps everyone coming back for more.

People adore Antipasto Tortellini Salad not only for its deliciousness but also for its convenience. It can be prepared ahead of time, making it an ideal choice for potlucks, picnics, or busy weeknights. The medley of flavors—from the tangy olives to the creamy cheese—ensures that every bite is a delightful experience. Join me as we explore this easy-to-make recipe that is sure to impress your family and friends!

Ingredients:

• 1 package (9 oz) cheese tortellini
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup black olives, sliced
• 1/2 cup green olives, sliced
• 1/2 cup salami, diced
• 1/2 cup pepperoni, diced
• 1/2 cup mozzarella balls, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh basil, chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Preparing the Tortellini

1. Start by bringing a large pot of salted water to a boil. The salt will help flavor the tortellini as it cooks. 2. Once the water is boiling, add the cheese tortellini. Cook according to the package instructions, usually about 3-5 minutes, until they float to the top and are tender. 3. Once cooked, drain the tortellini in a colander and rinse them under cold water to stop the cooking process. This will also help cool them down for the salad. 4. Set the tortellini aside in a large mixing bowl to cool completely.

Preparing the Vegetables and Meats

5. While the tortellini is cooling, it’s time to prepare the vegetables and meats. 6. Take the cherry tomatoes and slice them in half. I love the burst of flavor they add to the salad! 7. Next, dice the cucumber into small, bite-sized pieces. This adds a refreshing crunch to the dish. 8. Slice the black and green olives. If you prefer, you can use whole olives and let your guests slice them as they serve themselves. 9. Dice the salami and pepperoni into small cubes. These will add a savory, meaty flavor to the salad. 10. Halve the mozzarella balls. If you can find the small ones, they work perfectly in this salad. 11. Thinly slice the red onion. If you find raw onion too strong, you can soak the slices in cold water for a few minutes to mellow the flavor. 12. Finally, chop the fresh basil. The aroma of fresh basil is simply irresistible!

Making the Dressing

13. In a small bowl, whisk together the olive oil, red wine vinegar, and Italian seasoning. 14. Season the dressing with salt and pepper to taste. I usually start with a pinch of each and adjust as needed. 15. If you like a bit of sweetness, you can add a teaspoon of honey or a pinch of sugar to balance the acidity of the vinegar.

Assembling the Salad

16. Now that everything is prepared, it’s time to assemble the salad! In the large bowl with the cooled tortellini, add the halved cherry tomatoes, diced cucumber, sliced olives, diced salami, diced pepperoni, halved mozzarella balls, sliced red onion, and chopped basil. 17. Drizzle the dressing over the salad. I like to start with half of the dressing and then add more as needed. 18. Gently toss everything together using a large spoon or spatula. Be careful not to break the tortellini; you want them to stay intact. 19. Taste the salad and adjust the seasoning if necessary. If it needs more acidity, add a splash more vinegar. If it’s too tangy, a little more olive oil can help balance it out.

Chilling the Salad

20. Once everything is well combined, cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes. This allows the flavors to meld together beautifully. 21. If you’re making this salad ahead of time, it can be stored in the fridge for up to 2 days. Just give it a good toss before serving.

Serving the Salad

22. When you’re ready to serve, give the salad another gentle toss. If it looks a bit dry, drizzle a little more olive oil or vinegar to freshen it up. 23. Serve the antipasto tortellini salad in a large bowl or individual serving dishes. It’s perfect for potlucks, picnics, or as a side dish for grilled meats. 24. Garnish with additional fresh basil or a

Conclusion:

In wrapping up this delightful journey through the Antipasto Tortellini Salad recipe, I can confidently say that this dish is a must-try for anyone looking to elevate their meal game. The combination of tender tortellini, vibrant vegetables, and a medley of savory antipasto ingredients creates a symphony of flavors that is both satisfying and refreshing. Whether you’re hosting a summer barbecue, preparing a picnic, or simply looking for a quick and delicious weeknight dinner, this salad fits the bill perfectly. For serving suggestions, consider pairing this salad with a crusty loaf of Italian bread or a side of grilled chicken for a heartier meal. You can also customize it to your liking by adding your favorite proteins, such as salami or grilled shrimp, or even tossing in some olives or artichoke hearts for an extra burst of flavor. The beauty of this Antipasto Tortellini Salad is its versatility; you can make it your own! I encourage you to give this recipe a try and experience the joy it brings to your table. Once you’ve made it, I’d love to hear about your experience! Share your thoughts, variations, or any tips you discovered along the way. Let’s spread the love for this delicious Antipasto Tortellini Salad together! Happy cooking! Print