Tortellini Antipasto Pasta Salad

This Tortellini Antipasto Pasta Salad is one of the best pasta salad recipes I’ve tried. It’s different from the typical mayo-laden pasta salad recipes, and the leftovers taste great the next day for lunch.

The ingredients you need for this pasta salad recipe can be easily bought from your local grocery store. Expect rave reviews from the whole family with this Italian pasta salad. It’s a great side dish that you can proudly bring to a potluck or backyard barbecue.

What Can You Serve with this Tortellini Antipasto Pasta Salad?

This is good pasta salad is a perfect side dish to any of these main dish recipes:

• Easy Crispy Pan-Fried Pork Chops
• Lemon and Rosemary Roasted Chicken
• BBQ Chicken
• Italian Pinwheels
• Fried Chicken

Try My Other Favorite Salads

• Chicken Paillard Salad [Gluten-Free]

• Classic Salad with Spinach and Warm Bacon Dressing

• Deconstructed Waldorf Salad

• Seared Swordfish Salad

• Peach Blackberry Salad

• Chicken Caesar Salad with Homemade Dressing

Kitchen Tips

• Do note that the Pepper Jack cheese featured in this recipe is a spicy alternative of Monterey Jack cheese. If it is not available in your area, Provolone cheese or another semi-soft white cheese like fresh mozzarella can be used instead.
• In this recipe, Kraft, Balsamic Vinaigrette Salad Dressing was used. As there are different personal preferences on dressing, I have also provided a tasty recipe below.

Tortellini Antipasto Pasta Salad Ingredients

(Optional) Balsamic Vinaigrette Dressing Ingredients

• ½ c. extra virgin olive oil
• ¼ c. balsamic vinegar
• 2 t. maple syrup
• 1 t. Dijon mustard
• 2 t. shallot, finely minced
• Salt and black pepper, to taste

*Can use bottled dressing instead (Kraft Balsamic Vinaigrette Salad Dressing), see the note above.

Tortellini Antipasto Pasta Salad Ingredients

• 20 oz. refrigerated tortellini
• 2 T. extra virgin olive oil
• 2 c. fresh arugula
• 4 oz. pepperoni, cut into small chunks
• 2 T. fresh basil, sliced
• 4 oz. Pepper Jack or other white cheese, cut into chunks
• 1 c. black olives, cut in half
• 1 c. grape or cherry tomatoes, cut in half
• Sea salt and black pepper, to taste
• 1/3 c. balsamic vinaigrette, divided
• 3 T. Parmesan cheese, shaved

Supplies used

• Large white bowl

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How to Make Tortellini Antipasto Pasta Salad

Step #1. Prepare the balsamic vinaigrette by combining all ingredients in a salad shaker or glass jar with a tight-fitting lid. Cover and shake vigorously until thoroughly combined. Set aside.

Step #2. Prepare pasta according to package directions or until it’s al dente. Note: Add olive oil to the cooking water as instructed to prevent sticking. Rinse and drain well, and place in a large bowl.

Step #3. Add the fresh arugula, basil, Pepper Jack cheese, pepperoni, olives, and cherry or grape tomatoes. Season with salt and black pepper, to taste, and drizzle half the balsamic vinaigrette dressing on top. Gently fold the ingredients together with a spoon until thoroughly combined.

Step #4. To serve, transfer the salad to a large serving bowl and top with shaved Parmesan cheese. Add more if you want extra cheesiness. Put on a light drizzle of the remaining dressing. Enjoy!

Don’t forget to share this Antipasto Tortellini Pasta Salad with your friends and loved ones! Make sure to follow me on social media to stay updated on my latest recipes.

Tortellini Antipasto Pasta Salad

Lori

This Tortellini Antipasto Pasta Salad is one of the best pasta salad recipes I've tried. It's different from the typical mayo pasta salad recipes, but will surely be a huge hit at family dinners.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 15 mins

Course Salad

Cuisine American

Servings 4 to 6

Ingredients

  

(Optional) Balsamic Vinaigrette Dressing Ingredients

• ½ c. extra virgin olive oil
• ¼ c. balsamic vinegar
• 2 t. maple syrup
• 1 t. Dijon mustard
• 2 t. shallot , finely minced
• Salt and black pepper , to taste
• *Can use bottled dressing instead Kraft Sweet Balsamic Vinaigrette Salad Dressing, see note above.

Tortellini Antipasto Pasta Salad Ingredients

• 20 oz. refrigerated tortellini
• 2 T. extra virgin olive oil
• 2 c. fresh arugula
• 4 oz. pepperoni , cut into small chunks
• 2 T. fresh basil , sliced
• 4 oz. Pepper Jack , cut into chunks (or other white cheese)
• 1 c. black olives , cut in half
• 1 c. grape or cherry tomatoes , cut in half
• Sea salt and black pepper , to taste
• 1/3 c. balsamic vinaigrette , divided
• 3 T. Parmesan cheese , shaved

Instructions

 

• Prepare the balsamic vinaigrette by combining all ingredients in a salad shaker or glass jar with a tight-fitting lid. Cover and shake vigorously until thoroughly combined. Set aside.
• Prepare pasta according to package directions or until it's al dente. Note: Add olive oil to the cooking water as instructed to prevent sticking. Rinse and drain well, and place in a large bowl.
• Add the fresh arugula, basil, Pepper Jack cheese, pepperoni, olives, and cherry or grape tomatoes. Season with salt and black pepper, to taste, and drizzle half the balsamic vinaigrette dressing on top. Gently fold the ingredients together with a spoon until thoroughly combined.
• To serve, transfer the salad to a large serving bowl and top with shaved Parmesan cheese. Add more if you want extra cheesiness. Put on a light drizzle of the remaining dressing. Enjoy!

Keyword Salad, Side Dish

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