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.

Jump to:

• What ingredients should I add to antipasto salad?
• Instructions
• Recipe
• VARIATIONS FOR THIS ANTIPASTO RECIPE
• Variations for this antipasto recipe
• How long does pasta salad last in the refrigerator?
• Tips for freezing pasta salad
• FAQ
• Pssst. I think you'll love these!
• Comments

What ingredients should I add to antipasto salad?

I wanted to share an extra easy and flexible pasta salad with you. This is straightforward and quick to make and can be customized to your taste.

This salad is a mashup between Greek and Italian pasta salad. Greek because I add both pepperonis and green olives and Italian because we throw mozzarella and pepperonis into the mix.

• 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

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

Variations for this antipasto recipe

Here are some variations to the antipasto pasta salad with tortellini recipe:

1. 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.
2. Caprese: Incorporate halved cherry tomatoes, fresh mozzarella balls (bocconcini), fresh basil leaves, and a balsamic glaze or vinaigrette for a classic caprese twist.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

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!

How long does pasta salad last in the refrigerator?

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:

1. Store the pasta salad in an airtight container to keep it fresh and prevent exposure to moisture and contaminants.
2. 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.
3. 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.
4. If your pasta salad contains ingredients like fresh vegetables or delicate greens, consider keeping them separate until you're ready to serve. This prevents them from becoming soggy and maintains their texture.
5. If your pasta salad is dressed with a mayonnaise-based or creamy dressing, it's important to note that the dressing can separate or become watery over time. Toss the salad again before serving to redistribute the dressing.
6. Before consuming any leftovers, use your senses to assess the pasta salad. If it has an off smell, unusual texture, or appears spoiled, discard it to avoid the risk of foodborne illness.

Tips for freezing pasta salad

Generally speaking, I don't recommend doing it. But if you decide to, here are some tips to help you do it the best way possible.

Pasta salads with a mayonnaise-based dressing do not freeze well, as the mayonnaise can separate and become grainy when thawed. Salads with oil or vinaigrette dressings tend to fare better in the freezer. Opt for ingredients that freeze well, such as pasta, sturdy vegetables like bell peppers or carrots, and ingredients that won't lose their texture significantly when thawed.

Prepare the pasta salad without the dressing, as the dressing can change in consistency and flavor when frozen and thawed. Add the dressing just before serving, once the pasta salad has been thawed. Place the pasta salad in an airtight container or freezer-safe bag. Remove as much air as possible to prevent freezer burn. Label the container with the date for reference.

Pasta salad can be frozen for up to 1 to 2 months. Beyond that, the quality may deteriorate further. Thaw the frozen pasta salad in the refrigerator overnight or under cold running water. Once thawed, toss the salad and add the dressing before serving. It may require additional seasoning or fresh ingredients to enhance the flavors and texture.

FAQ

Pssst. I think you'll love these!

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