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 pasta salad recipes, but will surely be a huge hit at family dinners.
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!