Antipasto Tortellini Pasta Salad an easy Italian pasta salad recipe the perfect summer side dish.
Antipasto salad is one of my favorite salads to order for lunch with Italian dressing. A few summers ago I was at a BBQ and someone made antipasto skewers and added a tortellini to the skewer. Which immediately made me think I should try to make an antipasto tortellini pasta salad. Anytime I am invited some where during the summer my go to side dish is this pasta salad.
This easy Italian pasta salad recipe with cheese-filled tortellini, salami, pepperoni, fresh mozzarella, peppers and cucumbers. Antipasto pasta salad is the perfect side dish for BBQs, potlucks or even meal prepping for the week. It’s filling enough to bring to work for lunch or even on a picnic.
Looking for another salad? Try this couscous and quinoa salad with lime vinaigrette or a grilled caesar salad. Want to skip the tortellini try this antipasto pasta salad or orzo pasta salad with pesto.
Pasta Salad Ingredients
It was important to me to have a non mayonnaise pasta salad option when I have a BBQ. There always seems to be multiple people present at parties with an aversion to mayo. Here are the ingredients I use to make this easy side dish.
- Cheese Tortellini (frozen or fresh)
- Baby Spinach
- Bell pepper
- Mozzarella Pearls
- Italian Dressing
- Salt and Pepper
This pasta salad can truly be made with any ingredients you want. Want to go with more of a traditional antipasto feel free to add olives, tomatoes and artichokes.
Tips for cooking tortellini for salads
For tortellini pasta salads you can either use frozen tortellini or the fresh kind you find in the produce aisle. Be careful to not over cook the pasta follow the directions on the package and test it out about 30 seconds before the said time. This is important because overcooked tortellini does not make for a good pasta salad.
Strain the tortellini into a colander and immediately rinse with cold water. This will stop the pasta from continuing to cook.
- 19 oz package of Cheese Tortellini (frozen or fresh)
- 3 oz of Baby Spinach
- 1 Cucumber cubed
- 1/2 red bell pepper diced
- 6 Slices of Salami diced
- 6 Slices of Pepperoni diced
- 8oz of Mozzarella Pearls
- 1/2 Cup of Italian Dressing
- Salt and Pepper
- Cook tortellini according to directions on the package. Strain and rinse with cold water to stop cooking.
- In a large bowl toss tortellini and baby spinach together.
- Combine peppers, cucumbers, Mozzarella, salami and pepperoni.
- Stir in Italian dressing and add salt and pepper to taste.
- Refrigerate for 1-2 hours and it's ready to serve.