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.
ingredients
Extra virgin olive oil Balsamic vinegar Maple syrup Dijon mustard Shallots Salt and black pepper
for Balsamic Vinaigrette Dressing
ingredients
Tortellini Extra virgin olive oil Fresh arugula Pepperoni Fresh basil Pepper Jack cheese Black olives
for the Antipasto Salad
ingredients
Black olives Grape or cherry tomatoes Sea salt Black pepper Balsamic vinaigrette Parmesan cheese
for the Antipasto Salad
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 1
Prepare pasta according to package directions or until it’s al dente.
STEP 2
Note: Add olive oil to the cooking water as instructed to prevent sticking. Rinse and drain well, and place in a large bowl.
STEP 2 (cont.)