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Flavorful Antipasto Tortellini Pasta Salad

antipasto tortellini pasta salad - featured image
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A quick and easy pasta salad featuring cheese tortellini, Genoa salami, fresh veggies, and a zesty Italian dressing, perfect for summer meals and picnics.

Ingredients

Scale
  • 12 ounces (340 grams) cheese tortellini (fresh or frozen)
  • 6 ounces (170 grams) Genoa salami, sliced into bite-sized pieces
  • 1 cup (150 grams) cherry tomatoes, halved
  • 1/2 cup (75 grams) Kalamata olives, pitted and halved
  • 1 cup (150 grams) fresh mozzarella, small balls or diced
  • 1/2 cup (120 grams) roasted red peppers, sliced
  • 1/3 cup (80 ml) Italian dressing (olive oil, red wine vinegar, Dijon mustard, garlic, Italian herbs)
  • 2 tablespoons fresh basil, chopped
  • 1/4 cup red onion, thinly sliced (optional)
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of cheese tortellini and cook according to package instructions (usually 3-5 minutes for fresh tortellini). Drain and rinse under cold water to stop cooking and cool the pasta. Set aside to drain fully.
  2. While the pasta cooks, slice 6 ounces (170 grams) of Genoa salami into bite-sized pieces. Halve 1 cup (150 grams) of cherry tomatoes, pit and halve 1/2 cup (75 grams) Kalamata olives, slice 1/2 cup (120 grams) roasted red peppers, and dice or ball 1 cup (150 grams) fresh mozzarella. If using, thinly slice 1/4 cup red onion and chop 2 tablespoons fresh basil.
  3. In a large bowl, combine the cooled tortellini, salami, tomatoes, olives, roasted peppers, mozzarella, onions, and basil. Pour in 1/3 cup (80 ml) Italian dressing. Gently toss everything together until evenly coated. If dressing is thicker, add a splash of water or olive oil to loosen.
  4. Taste and season with salt and freshly ground black pepper as needed. Refrigerate the salad for at least 30 minutes before serving to let the flavors meld.
  5. Give the salad a final gentle toss before plating. Garnish with extra fresh basil if desired. Serve chilled or at room temperature.

Notes

Rinse tortellini under cold water after cooking to prevent mushiness and help dressing cling better. Drain olives well to avoid watery salad. Refrigerate at least 30 minutes before serving for best flavor. Can be made ahead and tastes better the next day. Adjust dressing amount to avoid overdressing.

Nutrition

Keywords: pasta salad, antipasto, tortellini, Genoa salami, summer recipe, easy pasta salad, Italian dressing, picnic food

Find it online: https://novanosh.com/flavorful-antipasto-tortellini-pasta-salad-recipe-for-easy-summer-meals/