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Home » Salads » Antipasto Pasta Salad

Antipasto Pasta Salad

April 23, 2019 by Kylie Lato 16 Comments

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This post may contain affiliate links. Please read my disclosure policy.

2.9Kshares

Forget the boring, mayo-laden pasta salad and bring this fresh, hearty tortellini pasta salad to your next backyard barbecue! The perfect summer side dish, this antipasto pasta salad is loaded with cheesy tortellini, ripe grape tomatoes, artichoke hearts, salami, pepperoni, fresh mozzarella, smoked Gouda, green olives, black olives, and a tangy Italian vinaigrette.

Overhead shot of a white bowl filled with pasta salad loaded with meat and veggies

You’ll Love This

  • It’s SO easy! If you’re scrambling to throw together a side dish for your friend’s party, this antipasto pasta salad is perfect for you! It’s simple, delicious and can totally be customized according to what you have in your fridge!
  • It’s a bit of a twist on the traditional summer pasta salads that you’ll often see at backyard barbecues. We’ve all had the boring, mayo-laden macaroni salad or the mushy Italian pasta salad. But I’d be willing to bet your friends have never tried a pasta salad like this!
  • It’s got a little something for everyone! Your picky eaters are going to love this salad because there’s such a wide variety of ingredients, there is sure to be something that everyone will enjoy!
Close up shot of a white bowl filled with pasta salad loaded with meat and veggies

Instructions

Start by cooking your tortellini according to package directions, until just al dente. You want to err on the side of underdone here as the tortellini will soak up the dressing a bit. There’s nothing worse than mushy pasta in a pasta salad!

Close up shot of cheese tortellini in boiling water

Then add artichoke hearts, olives, mini pepperoni, salami, smoked Gouda, mozzarella pearls and grape tomatoes.

Overhead shot of a white bowl filled with the ingredients for antipasto pasta salad

In a small mason jar combine olive oil, red wine vinegar, Dijon, oregano, thyme and a large pinch of salt and pepper. Shake vigorously until emulsified. Drizzle dressing over salad and toss to coat.

Close up shot of a white bowl filled with pasta salad loaded with meat and veggies

Garnish the antipasto pasta salad with fresh chopped parsley and enjoy!

Overhead shot of a white bowl filled with pasta salad loaded with meat and veggies

Tips

  • Don’t overcook the pasta! The pasta will continue to soak up the dressing as the antipasto pasta salad sits, so especially if you’ll be enjoying this salad a few hours or a day after you make it, just cook the pasta until al dente.
  • Feel free to switch up the ingredients based on your personal preferences! You could nix the olives and add more artichoke hearts or salami. You could add sun-dried tomatoes instead of fresh. You could even add soppressata instead of regular salami. Customize this salad based on the flavors your family enjoys most!
  • If you’re making this salad ahead of time, (which I totally recommend by the way) just add half of the dressing initially. Then add the remaining dressing just before serving and toss to coat. This will ensure that your tortellini doesn’t get soggy but still has tons of flavor!
  • Feel free to switch up the pasta in this recipe. I like refrigerated tortellini but realize it’s not always available, so some other great cuts of pasta that would work for this dish include:
    • rotini
    • penne
    • fusilli
    • farfalle
    • rigatoni
Overhead shot of a white bowl filled with antipasto pasta salad garnished with fresh parsley

Favorite Pasta Salads

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  • Kale Caesar Pasta Salad
  • Vegan Asian Noodle Salad

This post was originally published in August of 2018. It was updated in April of 2019 to include helpful tips and process shots showing you exactly how to make the best Antipasto Pasta Salad every single time!

Print

Simple Antipasto Pasta Salad

★★★★★

5 from 12 reviews

A hearty pasta salad that could double as a main course served with a sliced baguette and a glass of red wine. This salad is loaded with veggies and meat and tossed in a simple red wine vinaigrette.

  • Author: Kylie Lato
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Category: Side Dishes
  • Method: Stove Top
  • Cuisine: American
Scale

Ingredients

Salad:

  • 20 oz. cheese tortellini, cooked al dente according to package directions
  • 1 (15 oz.) can quartered artichoke hearts
  • 1 cup green olives
  • 1 cup black olives
  • 1 cup mini pepperoni
  • 1 cup salami slices, quartered
  • 8 oz. smoked Gouda, cubed
  • 8 oz. fresh mozzarella pearls
  • 1 pint grape tomatoes, halved
  • 1/4 cup fresh chopped parsley
  • Dressing:
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Kosher salt
  • fresh cracked pepper

Instructions

  1. Combine salad ingredients in a large bowl.
  2. Combine dressing ingredients in a mason jar and shake until well combined.
  3. Pour half the dressing over the salad and toss to coat.
  4. Pour remaining dressing over the salad just before serving. Garnish with fresh chopped parsley. 

Notes

Don’t overcook the pasta! The pasta will continue to soak up the dressing as the salad sits, so especially if you’ll be enjoying this salad a few hours or a day after you make it, just cook the pasta until al dente.

Feel free to switch up the ingredients based on your personal preferences! You could nix the olives and add more artichoke hearts or salami. You could add sun dried tomatoes instead of fresh. You could even add sopressata instead of regular salami. Customize this salad based on the flavors your family enjoys most!

If you’re making this salad ahead of time, (which I totally recomend by the way) just add half of the dressing initially. Then add the remaining dressing just before serving and toss to coat. This will ensure that your tortellini doesn’t get soggy but still has tons of flavor!

Keywords: tortellini pasta salad, Italian pasta salad, classic pasta salad

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Filed Under: Pasta, Salads, Side Dishes Tagged With: antipasto, appetizer, artichoke hearts, black olives, easy recipes, family dinner, Gouda, green olives, italian, mozzarella, olive oil, parsley, pasta salad, pepperoni, red wine vinegar, ripe olives, salad, salami, side dish, simple recipes, smoked, Spanish olives, tomato, tortellini

Previous Post: « Easy Greek Salad
Next Post: Mediterranean Couscous Salad – Vegetarian! »

Reader Interactions

Comments

  1. Luke

    April 23, 2019 at 10:45 am

    Delicious!!

    ★★★★★

    Reply
    • Kylie Lato

      April 23, 2019 at 10:48 am

      Thanks Luke!

      Reply
  2. Kylie Lato

    April 23, 2019 at 10:49 am

    Surprise your friends with a new twist on the classic Italian pasta salad!

    ★★★★★

    Reply
  3. Gloria | Homemade & Yummy

    April 29, 2019 at 1:06 pm

    What a great salad for a bbq party. All the classic flavours combined with pasta. This would be a winner for sure. A true crowd pleaser.

    ★★★★★

    Reply
    • Kylie Lato

      April 29, 2019 at 6:21 pm

      Could not agree more!!

      Reply
  4. Dan from Platter Talk

    April 30, 2019 at 6:07 am

    I’m a midwest foodie of sorts myself and my day job is known for its potluck lunches; I can’t wait to bring this beauty of a salad to the next work potluck! I’m especially intrigued by the artichokes which I’m sure offer that special twist that you mention. Thanks for sharing such a yummy and beautiful salad!

    ★★★★★

    Reply
  5. Denise

    May 1, 2019 at 7:02 am

    I agree about the mushy pasta…. we eat this alot in the summer and I find it’s a good thing to take to parties. Yours looks so pretty! I will have to try this Memorial Day as it’s my husband’s favorite too!

    ★★★★★

    Reply
  6. Anna

    May 3, 2019 at 12:14 pm

    What a great spin to add tortellini! I would never think to add it to salad, but now I’ve seen it, I can’t wait to try it! Looks like a perfect crowd pleaser!

    ★★★★★

    Reply
  7. Charity

    May 4, 2019 at 10:12 pm

    This salad has all the salty good things I love. Even better, my husband doesn’t eat olives or tomatoes so I won’t have to share!

    ★★★★★

    Reply
  8. Jo

    May 5, 2019 at 8:38 am

    Pasta salad my favorite of all salads. Simply love simple but utterly delicious salads and using cheese tortellini is simply brilliant way to make pasta salad.

    ★★★★★

    Reply
  9. sara

    May 5, 2019 at 3:00 pm

    I have a feeling that if I take this to a potluck it will vanish before my eyes. This looks so much better than macaroni salad!

    Reply
  10. Jessica (Swanky Recipes)

    May 5, 2019 at 7:00 pm

    I grew up in the Midwest and we love our pasta salads. They are the perfect side dish to any barbecue or holiday and they are so easy to prep. I can’t wait to kick off the unofficial summer at the end of the month because that means I get to make this again!

    ★★★★★

    Reply
  11. Amy

    May 5, 2019 at 7:05 pm

    Wow! Every flavor (and color) in this really just pops out! What a perfect picnic or BBQ side dish!

    ★★★★★

    Reply
  12. Pearl Rodrigues

    May 6, 2019 at 2:57 am

    It’s got all the ingredients I love !! I’m not a salad fan but this one is calling my name.. Looks so delicious and loaded with so many ingredients. I want one right now !!

    ★★★★★

    Reply
  13. GUNJAN C Dudani

    May 6, 2019 at 11:36 am

    I am a big pasta fan. I would love to make this tortellini pasta salad. My parents are visiting us and they would be very happy to be served with this delicious salad.

    ★★★★★

    Reply
  14. Daniela

    May 6, 2019 at 12:22 pm

    Absolutely perfect for a summer picnic! And all your in process shots really make it easy for us to make! Thanks so much for sharing :).

    Reply

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HELLO FROM THE MIDWEST - I'm Kylie and as a busy mom, I understand how hard it can be to get a wholesome dinner on the table at the end of a long day. Here at Midwest Foodie I focus on sharing simple recipes that make it easy to feed your family real food. More about me →

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