Antipasto Pasta Salad with Tortellini
Fresh and easy antipasto pasta salad with tortellini is packed with crisp vegetables, spicy pepperonis, fresh mozzarella, and tossed with a simple homemade dressing. It's the perfect side dish!
This pasta salad recipe is super easy to make. Made with simple ingredients, this salad is flexible, so you can make this when you are inundated by summer produce or adapt to what is in season. Plus, you are looking at under 20 minutes from start to finish. Not too bad, especially when you can keep it in the fridge for up to 5 days! This recipe uses a vinaigrette-based dressing and tortellini pasta.
This was inspired by my Homemade Lemon Vinaigrette on this site, and pairs well with a slice of Sourdough Bread.
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Ingredients
- tortellini pasta | I am using a bag of Dellalo's tortellini. It is in the dried pasta section of the grocery store. Use whichever brand is your favorite!
- Pepperoni | My kids go crazy over pepperonis, so I had to stick with the traditional antipasto theme. If you are vegetarian or vegan, omit this.
- Salami | A high quality salami adds a salty and deep flavor to this pasta salad.
- Pepperocini | The brand I used today is Marzetti's and they come pre-sliced. Use any type you love.
- Onion | I prefer to use thinly sliced red onion or green onions in this pasta salad recipe. Today I even added garlic scapes because I had just picked them from my garden.
- Olives | I love to add pimento stuffed jumbo green olives to this salad. If they are whole, I slice them into thin pieces. Kalamata and black olives would also be delicious!
- Mozzarella | Cube the mozzarella into small squares or tear it if it's fresh.
- Parmesan | Fresh grated is best, but in a pinch it's okay to use a shaker jar.
- Lemon Vinaigrette | I love this simple vinaigrette recipe, and it is super simple to make. If you don't feel like making a dressing, use any Italian dressing you have on hand.
- Pepperoncini | I buy the ones that are pre sliced for convenience!
See recipe card for quantities.
Instructions
1. Cook the tortellini according to package directions. Drain it in a colander.
2. Toss the tortellini with the salad dressing.
3. Add the remaining ingredients and toss to evenly coat all the pieces with the dressing.
4. Serve immediately or chill for thirty minutes. Refrigerate up to 3-5 days.
Hint: Add an assortment of veggies for color and crunch! I love adding bell peppers, cucumbers, zucchini, grated carrots, broccoli, cherry tomatoes and scallions or scapes. Adding a handful of whatever fresh herbs you have on hand is an excellent idea, too. The more color and flavor, the better!
If you make this recipe, please leave a comment below! This provides helpful feedback to both me and other readers. For more delicious recipes from scratch and homesteading tips, follow me on instagram @NinnescahHomestead
Recipe
Antipasto Pasta Salad with Tortellini
Equipment
- Mixing bowl
- medium saucepan
Ingredients
- 3 cups tortellini
- ½ cup pepperoni diced
- ½ cup salami diced
- ½ cup mozarella cheese diced
- ¼ cup green olives
- ¼ cup pepperoncini diced
- ¼ cup parmesan cheese grated
- ¼ cup onion diced
- ½ cup lemon vinaigrette
Instructions
- Cook the tortellini according to package directions. Drain it in a colander.
- Toss the cooked tortellini with the salad dressing in a medium bowl.
- Add the remaining ingredients and toss to evenly coat all the pieces with the dressing.
- Serve immediately or chill for thirty minutes. Refrigerate up to 3-5 days.
Notes
VARIATIONS FOR THIS ANTIPASTO RECIPE
Here are some variations to the antipasto pasta salad with tortellini recipe:- Mediterranean: Add ingredients like diced cucumbers, cherry tomatoes, Kalamata olives, feta cheese, and a drizzle of olive oil and lemon juice for a fresh and tangy flavor.
- Caprese: Incorporate halved cherry tomatoes, fresh mozzarella balls (bocconcini), fresh basil leaves, and a balsamic glaze or vinaigrette for a classic caprese twist.
- Veggie Delight: Load up on colorful vegetables like bell peppers, zucchini, broccoli florets, and sliced red onions. Toss them with the tortellini and a light Italian dressing for a refreshing and healthy option.
- Southwest Fusion: Add black beans, corn kernels, diced avocado, chopped cilantro, and a squeeze of lime juice for a Tex-Mex inspired twist. Top it off with a sprinkle of chili powder or a drizzle of chipotle sauce.
- Pesto Perfection: Replace the traditional Italian dressing with homemade or store-bought pesto sauce. Mix in some sun-dried tomatoes, roasted pine nuts, and Parmesan cheese for a delightful pesto-infused pasta salad.
- Greek Flavors: Combine tortellini with chopped cucumbers, cherry tomatoes, red onions, crumbled feta cheese, and a Greek dressing. Add a sprinkle of dried oregano for that distinct Greek taste.
- Protein Boost: Incorporate cooked and chopped chicken breast, sliced salami, or diced ham for an added protein punch. You can also include boiled eggs or grilled shrimp for a tasty variation.
Nutrition
Variations
- Mediterranean: Add ingredients like diced cucumbers, cherry tomatoes, Kalamata olives, feta cheese, and a drizzle of olive oil and lemon juice for a fresh and tangy flavor.
- Caprese: Incorporate halved cherry tomatoes, fresh mozzarella balls (bocconcini), fresh basil leaves, and a balsamic glaze or vinaigrette for a classic caprese twist.
- Veggie Delight: Load up on colorful vegetables like bell peppers, zucchini, broccoli florets, and sliced red onions. Toss them with the tortellini and a light Italian dressing for a refreshing and healthy option.
I made this tortellini pasta salad with garden scapes the other day and it was light and delicious. I used the lemon vinaigrette dressing, tortellini, parmesan and minced scapes. Here's a picture below!
Storage
The shelf life of pasta salad can vary depending on the specific ingredients used and how it is stored. In general, if properly stored, pasta salad can last for about 3 to 5 days in the refrigerator.
To maximize its freshness and prevent spoilage, here are some tips:
- Store the pasta salad in an airtight container to keep it fresh and prevent exposure to moisture and contaminants.
- Always refrigerate pasta salad promptly after it has been prepared or if there are any leftovers. Place it in the refrigerator within 2 hours of making it to avoid bacterial growth.
- Keep the pasta salad at a consistent temperature of 40°F (4°C) or below in the refrigerator. Avoid leaving it at room temperature for extended periods.
FAQ
The shelf life of pasta salad can vary depending on the specific ingredients used and how it is stored. In general, if properly stored, pasta salad can last for about 3 to 5 days in the refrigerator. See the tips above for a more detailed answer.
While pasta salad can technically be frozen, it's not generally recommended. Freezing can negatively affect the texture and quality of the ingredients, particularly the vegetables and dressing. After thawing, the vegetables may become mushy, and the dressing can separate or become watery.
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This was absolutely delicious! We served it as a size with our slow cooked chuck roast! Everybody loved it!
Fast and delicious! Family loved it.