Tortellini Antipasto Salad is one of those easy recipes that feels like a full meal and a party side dish all at once. It has tender cheese tortellini, pepperoni, olives, tomatoes, fresh greens, and plenty of savory flavor in every bite.
It’s also wonderfully flexible. Serve it for lunch, bring it to a potluck, or make it ahead for a simple dinner when you want something satisfying but not too fussy. You can use bottled balsamic vinaigrette to keep things quick, or shake up the simple homemade version included below.
Tortellini Antipasto Salad
Ingredients
Kitchen Note:
Pepper Jack cheese adds a little kick to this salad and pairs nicely with the pepperoni and balsamic dressing. If you prefer a milder option, or if Pepper Jack is not available in your area, Provolone or another semi-soft white cheese works well too.
Testing Note:
Kraft Sweet Balsamic Vinaigrette Salad Dressing was used in the photos for this recipe. You can use your favorite bottled balsamic dressing, or make the homemade version included here.
Optional Homemade Balsamic Vinaigrette:
½ cup extra virgin olive oil
¼ cup balsamic vinegar
2 teaspoons maple syrup
1 teaspoon Dijon mustard
2 teaspoons finely minced shallot
Salt and black pepper, to taste
Salad:
20 oz refrigerated tortellini
2 tablespoons extra virgin olive oil
2 cups fresh arugula
2 tablespoons fresh basil, sliced
4 oz Pepper Jack or other white cheese, cut into chunks
4 oz pepperoni, cut into small chunks
1 cup black olives, halved
1 cup cherry or grape tomatoes, halved
Sea salt and black pepper, to taste
⅓ cup balsamic vinaigrette, divided
3 tablespoons shaved Parmesan cheese
Instructions
Prepare the balsamic vinaigrette, if using homemade, by combining all vinaigrette ingredients in a salad shaker or glass jar with a tight-fitting lid. Cover and shake well until fully combined. Set aside.
Cook the tortellini according to package directions. Add olive oil to the cooking water as directed to help prevent sticking.
Rinse, drain well, and place the tortellini in a large mixing bowl.
Add the arugula, basil, Pepper Jack cheese, pepperoni, olives, and tomatoes to the bowl. Season with salt and black pepper, to taste.
Drizzle half of the balsamic vinaigrette over the salad. Gently fold everything together until the ingredients are evenly combined.
Transfer the salad to a large serving bowl. Top with shaved Parmesan cheese and a light drizzle of the remaining balsamic vinaigrette. Serve immediately or chill until ready to serve.
You can learn more about how to safely store pasta salads here: How long does pasta salad last in the fridge?
This Tortellini Antipasto Salad is easy to pull together, full of flavor, and perfect for days when you want something hearty without making a complicated meal. It works just as well for a casual family lunch as it does for a potluck, picnic, or summer get-together.
Keep it simple with bottled dressing, or use the homemade balsamic vinaigrette when you want a little extra from-scratch flavor. Either way, this is the kind of pasta salad that disappears quickly from the table.
We have lots more delicious salads to choose from that are perfect for adding to your next potluck, picnic, or get-together:
- Wilted Spinach Salad
- Brussels Sprouts Slaw
- Dill Cucumber Salad
- Bacon Tomato Pasta Salad
- Old Fashioned Pea Salad
- Italian Chopped Salad
- Seven Layer Salad
- Grilled Beetroot Goat Cheese Salad with Walnuts and Greens
- Asparagus and Pea Salad with Soft Boiled Eggs
- Classic Potato Salad
Tortellini Antipasto Salad
Ingredients
Optional Homemade Balsamic Vinaigrette:
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 2 teaspoons maple syrup
- 1 teaspoon Dijon mustard
- 2 teaspoons finely minced shallot
- Salt and black pepper to taste
Salad:
- 20 oz refrigerated tortellini
- 2 tablespoons extra virgin olive oil
- 2 cups fresh arugula
- 2 tablespoons fresh basil sliced
- 4 oz Pepper Jack or other white cheese cut into chunks
- 4 oz pepperoni cut into small chunks
- 1 cup black olives halved
- 1 cup cherry or grape tomatoes halved
- Sea salt and black pepper to taste
- ⅓ cup balsamic vinaigrette divided
- 3 tablespoons shaved Parmesan cheese
Instructions
- Prepare the balsamic vinaigrette, if using homemade, by combining all vinaigrette ingredients in a salad shaker or glass jar with a tight-fitting lid. Cover and shake well until fully combined. Set aside.
- Cook the tortellini according to package directions. Add olive oil to the cooking water as directed to help prevent sticking. Rinse, drain well, and place the tortellini in a large mixing bowl.
- Add the arugula, basil, Pepper Jack cheese, pepperoni, olives, and tomatoes to the bowl. Season with salt and black pepper, to taste.
- Drizzle half of the balsamic vinaigrette over the salad. Gently fold everything together until the ingredients are evenly combined.
- Transfer the salad to a large serving bowl. Top with shaved Parmesan cheese and a light drizzle of the remaining balsamic vinaigrette. Serve immediately or chill until ready to serve.
Notes
Pepper Jack cheese adds a little kick to this salad and pairs nicely with the pepperoni and balsamic dressing. If you prefer a milder option, or if Pepper Jack is not available in your area, Provolone or another semi-soft white cheese works well too. Testing Note:
Kraft Sweet Balsamic Vinaigrette Salad Dressing was used in the photos for this recipe. You can use your favorite bottled balsamic dressing, or make the homemade version included here.