Classic Antipasto Tortellini Pasta Salad

Pasta salad gets dragged out to every potluck and backyard barbecue I go to. But most of the time, it’s just boring noodles with mayo and a few sad vegetables. I wanted something better—something that actually makes people excited to grab a second helping.

That’s why I started making this antipasto version. It’s got all the good stuff from an Italian deli counter tossed together with cheese tortellini. The meat, the cheese, the pickled peppers—it’s all there. And instead of mayo, I use a simple red wine vinegar dressing that doesn’t get weird sitting out in the sun.

Need to feed a crowd? This is your answer. Want leftovers that taste even better the next day? Same. The best part is you can make it hours ahead and not worry about it.

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What Kind of Tortellini Should I Use?

You can use either fresh or dried tortellini for this pasta salad, and both will turn out great. Fresh tortellini from the refrigerated section cooks faster and has a slightly softer texture, while dried tortellini holds up a bit better when tossed with the dressing and other ingredients. Cheese-filled tortellini is the classic choice here, but you could also try three-cheese or even spinach and cheese varieties if that’s what you have on hand. Just make sure to cook your tortellini until it’s al dente and rinse it with cold water after draining to stop the cooking process and cool it down for the salad.

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Options for Substitutions

This pasta salad is all about mixing and matching what you like, so feel free to swap things around:

• Tortellini: You can use any filled pasta you prefer – ravioli, cappelletti, or even regular pasta shapes like rotini or penne work great. Just cook according to package directions.
• Sopressata: If you can’t find sopressata, salami or capicola make excellent substitutes. Really, any Italian cured meat you enjoy will work here.
• Mozzarella and provolone: Mix up the cheese however you like – use all mozzarella, try fontina, or add some sharp provolone for extra flavor. Cubed or pearled mozzarella both work fine.
• Olives: Use whatever olives you prefer – kalamata, green olives, or a mix. If you’re not an olive fan, you can reduce the amount or skip them entirely.
• Red wine vinegar: White wine vinegar or even balsamic vinegar work well here. Start with 3 tablespoons if using balsamic since it’s a bit sweeter.
• Fresh basil: Dried basil can work in a pinch – use about 1 teaspoon. Fresh parsley also makes a nice addition or substitute.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with pasta salad is not rinsing the cooked tortellini with cold water, which stops the cooking process and prevents the pasta from getting mushy and clumping together.

Underdressing your salad is another common error – pasta absorbs a lot of liquid as it sits, so make sure to use all the dressing and even consider adding a splash more of olive oil and vinegar right before serving if it looks dry.

Don’t skip the chilling time, as those 2 hours allow the flavors to blend together and the pasta to fully absorb the dressing, making a huge difference in taste.

For the best texture, cut your meats and cheeses into similar-sized pieces as the tortellini so every bite has a good mix of ingredients, and add the fresh basil right before serving to keep it from turning brown.

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What to Serve With Antipasto Tortellini Pasta Salad?

This pasta salad is pretty hearty on its own since it’s loaded with meats and cheeses, so I usually keep the sides simple. A crusty baguette or some focaccia bread is perfect for serving alongside – people love having something to nibble on between bites. If you want to add something green to the table, a simple arugula salad with lemon and olive oil works great without competing with all the flavors already in the pasta. This dish is also fantastic for potlucks and cookouts since it feeds a crowd and tastes even better after sitting in the fridge for a few hours.

Storage Instructions

Store: This pasta salad actually gets better as it sits! Keep it in an airtight container in the fridge for up to 4 days. The flavors really meld together overnight, so it’s perfect for making a day ahead of your party or gathering.

Refresh: After a day or two in the fridge, the pasta tends to soak up the dressing. Just drizzle a little extra olive oil and red wine vinegar over it before serving and give it a good toss. You might want to add a pinch of salt too, since the flavors can mellow out over time.

Serve: I like to take this out of the fridge about 20 minutes before serving so it’s not ice cold. Cold pasta salad can taste a bit muted, and letting it warm up slightly brings all those Italian flavors back to life.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3600-4000
• Protein: 130-150 g
• Fat: 220-250 g
• Carbohydrates: 270-320 g

Ingredients

For the salad:

• 20 oz tortellini (I always use Buitoni refrigerated cheese tortellini)
• 2 cups tomatoes (halved lengthwise/grape variety preferred)
• 2 cups olives (use a mix of Kalamata and Castelvetrano for color)
• 1 cup pepperoni
• 1 cup sopressata (cut into 1/2-inch cubes)
• 1 cup mozzarella (I like Galbani pearls for no-mess prep)
• 1 cup provolone
• 3/4 cup red peppers
• 1/4 red onion
• 8 pepperoncini
• 6 basil leaves
• 1/4 cup grated Parmesan cheese

For the dressing:

• 1/2 cup olive oil (extra virgin provides the best base for this dressing)
• 1/4 cup red wine vinegar
• 2 garlic cloves (freshly minced for best flavor)
• 1 1/2 tsp oregano
• 1/4 tsp red pepper flakes
• salt to taste

Step 1: Prepare and Cook the Tortellini

• 20 oz tortellini

Bring a large pot of salted water to a boil.

Add the refrigerated tortellini and cook according to package directions, usually 4-6 minutes, until they float and are tender.

Drain the tortellini in a colander and rinse thoroughly with cold water to stop the cooking process and remove excess starch.

Set aside to cool completely while you prepare the remaining ingredients.

Step 2: Prepare All Salad Components

• 2 cups tomatoes
• 2 cups olives
• 1 cup pepperoni
• 1 cup sopressata
• 1 cup mozzarella
• 1 cup provolone
• 3/4 cup red peppers
• 1/4 red onion
• 8 pepperoncini
• 6 basil leaves

While the tortellini cooks, prepare all your vegetables and proteins for maximum efficiency.

Halve the tomatoes lengthwise, halve the olives (or leave whole if preferred), cut the pepperoni into bite-sized pieces, cut the sopressata into 1/2-inch cubes, and dice the red peppers into small pieces.

Thinly slice the red onion and roughly chop the basil leaves.

If using mozzarella pearls, you can add them as-is; otherwise, cut mozzarella and provolone into 1/2-inch cubes.

I like to keep all components in separate small bowls until assembly—this makes it easier to see what you have and ensures even distribution throughout the salad.

Step 3: Make the Dressing

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 2 garlic cloves, minced
• 1 1/2 tsp oregano
• 1/4 tsp red pepper flakes
• salt to taste

In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, freshly minced garlic, oregano, and red pepper flakes.

Taste and adjust seasoning with salt as needed.

I find that making the dressing while the tortellini cools allows the garlic and spices time to infuse into the oil, deepening the flavor.

Let it sit for a few minutes before using.

Step 4: Assemble and Dress the Salad

• cooked tortellini from Step 1
• prepared salad components from Step 2
• dressing from Step 3
• 1/4 cup grated Parmesan cheese
• basil from Step 2

Transfer the cooled tortellini to a large bowl.

Add all the prepared vegetables, cured meats, cheeses, and pepperoncini from Step 2.

Pour the dressing from Step 3 over the salad and toss gently but thoroughly to coat everything evenly.

Sprinkle the grated Parmesan cheese on top and fold in the chopped basil leaves, reserving a few for garnish if desired.

I recommend tossing with a light hand to keep the tortellini and delicate ingredients intact.

Step 5: Chill and Serve

Cover the salad and refrigerate for at least 2 hours before serving.

This chilling time allows the flavors to meld together and the dressing to be absorbed by the tortellini.

Before serving, toss the salad once more to redistribute the dressing, as some may settle at the bottom.

The salad can be made up to 1 day ahead and tastes even better the next day as flavors deepen.

Classic Antipasto Tortellini Pasta Salad

Delicious Classic Antipasto Tortellini Pasta Salad recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 10 servings

Calories 3800 kcal

Ingredients

  

For the salad::

• 20 oz tortellini (I always use Buitoni refrigerated cheese tortellini)
• 2 cups tomatoes (halved lengthwise/grape variety preferred)
• 2 cups olives (use a mix of Kalamata and Castelvetrano for color)
• 1 cup pepperoni
• 1 cup sopressata (cut into 1/2-inch cubes)
• 1 cup mozzarella (I like Galbani pearls for no-mess prep)
• 1 cup provolone
• 3/4 cup red peppers
• 1/4 red onion
• 8 pepperoncini
• 6 basil leaves
• 1/4 cup grated Parmesan cheese

For the dressing::

• 1/2 cup olive oil (extra virgin provides the best base for this dressing)
• 1/4 cup red wine vinegar
• 2 garlic cloves (freshly minced for best flavor)
• 1 1/2 tsp oregano
• 1/4 tsp red pepper flakes
• salt to taste

Instructions

 

• Bring a large pot of salted water to a boil. Add the refrigerated tortellini and cook according to package directions, usually 4-6 minutes, until they float and are tender. Drain the tortellini in a colander and rinse thoroughly with cold water to stop the cooking process and remove excess starch. Set aside to cool completely while you prepare the remaining ingredients.
• While the tortellini cooks, prepare all your vegetables and proteins for maximum efficiency. Halve the tomatoes lengthwise, halve the olives (or leave whole if preferred), cut the pepperoni into bite-sized pieces, cut the sopressata into 1/2-inch cubes, and dice the red peppers into small pieces. Thinly slice the red onion and roughly chop the basil leaves. If using mozzarella pearls, you can add them as-is; otherwise, cut mozzarella and provolone into 1/2-inch cubes. I like to keep all components in separate small bowls until assembly—this makes it easier to see what you have and ensures even distribution throughout the salad.
• In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, freshly minced garlic, oregano, and red pepper flakes. Taste and adjust seasoning with salt as needed. I find that making the dressing while the tortellini cools allows the garlic and spices time to infuse into the oil, deepening the flavor. Let it sit for a few minutes before using.
• Transfer the cooled tortellini to a large bowl. Add all the prepared vegetables, cured meats, cheeses, and pepperoncini from Step 2. Pour the dressing from Step 3 over the salad and toss gently but thoroughly to coat everything evenly. Sprinkle the grated Parmesan cheese on top and fold in the chopped basil leaves, reserving a few for garnish if desired. I recommend tossing with a light hand to keep the tortellini and delicate ingredients intact.
• Cover the salad and refrigerate for at least 2 hours before serving. This chilling time allows the flavors to meld together and the dressing to be absorbed by the tortellini. Before serving, toss the salad once more to redistribute the dressing, as some may settle at the bottom. The salad can be made up to 1 day ahead and tastes even better the next day as flavors deepen.