Print

Italian Antipasto Tortellini Pasta Salad

Print Recipe

A vibrant and flavorful pasta salad combining tortellini with fresh vegetables and Italian dressing, perfect for gatherings.

Ingredients

  • Tortellini pasta (fresh or frozen)
  • Cherry tomatoes
  • Black olives
  • Red bell pepper
  • Cucumber
  • Mozzarella balls
  • Salami
  • Italian dressing
  • Fresh basil

Instructions

  1. Boil some water in a large pot, adding a generous pinch of salt.
  2. Add the tortellini and cook according to the package instructions until they’re al dente—typically about 3-5 minutes.
  3. Taste test! When they’re cooked, drain and rinse the tortellini under cold water.
  4. Grab a cutting board and your trusty knife.
  5. Halve the cherry tomatoes and place them in a large mixing bowl.
  6. Dice the cucumber and red bell pepper into bite-sized pieces.
  7. Slice the black olives and salami into smaller pieces.
  8. Add the cooled tortellini, diced vegetables, mozzarella balls, and salami to the mixing bowl.
  9. Drizzle the Italian dressing over the entire mixture.
  10. Toss the salad gently with two large spoons or spatulas.
  11. Add in the fresh basil and taste to adjust seasoning.
  12. Cover the bowl and chill in the fridge for at least half an hour.

Notes

Great make-ahead dish; tastes even better the next day.

Nutrition

Keywords: pasta salad, antipasto, Italian recipe, summer salad, vegetarian

Find it online: https://flavorsbyclara.com/antipasto-tortellini-pasta-salad/