Description
A big bowl of Antipasto Tortellini Pasta Salad featuring all the bold, salty, briny flavors of an Italian antipasto platter, along with cheesy tortellini.
Ingredients
- 1 package cheesy tortellini (refrigerated or frozen)
- 1 cup ripe grape tomatoes, halved
- 1 can artichoke hearts, drained and chopped
- 1/2 cup salami, chopped or sliced into strips
- 1/2 cup pepperoni, halved or quartered
- 1 cup fresh mozzarella (pearls or cubes)
- 1/2 cup smoked Gouda, cubed
- 1/3 cup green olives, sliced
- 1/3 cup black olives, sliced
- 1/2 cup Italian vinaigrette (store-bought or homemade)
Instructions
- Cook the tortellini in a pot of salted boiling water according to package directions. Drain well.
- Cool the tortellini on a sheet pan or rinse briefly under cool water and drain thoroughly.
- Build the salad by combining cooled tortellini, grape tomatoes, artichoke hearts, salami, pepperoni, fresh mozzarella, smoked Gouda, green olives, and black olives in a large bowl.
- Dress the salad by drizzling Italian vinaigrette over the top and tossing gently until evenly coated.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to blend.
Notes
Toss the salad once more before serving and add a splash of vinaigrette if it looks dry. Store leftovers in an airtight container for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian