Thursday, June 22, 2017

Antipasto Tortellini Salad

My latest summer obsession is a fusion of your favorite antipasto together with a pasta salad that is tossed with an amazing homemade zippy Italian dressing that will make your tastebuds sing. This easy recipe for Antipasto Tortellini Salad will become your new favorite. I can't stop eating it, it's so good! 

I have been itchin' to make another tortellini salad. You may have noticed I have quite a thing for them. My favorites are Hawaiian Tortellini Salad, Greek Tortellini Salad , Muffaletta Tortellini Salad and the Bacon Ranch Tortellini Salad.

As soon as I received a package from Star Fine Foods I started recipe developing as I was unboxing it. I spotted CARA MIA Marinated Artichoke Hearts and my mouth was watering just thinking about a beautiful antipasto platter laid out on the table with my favorite meats and cheeses, roasted red peppers and olives, olives and more olives.
Then it hit me! YES. This exactly what I am looking for. My newest pasta salad creation is going to be my version of a traditional Italian antipasto, but in my tortellini salad. Brilliant!

It all begins with an incredibly simple homemade zesty Italian dressing. It is bursting with flavor from fresh onion, garlic, roasted red peppers and Spanish olives combined with herbs, seasoning, oil and vinegar.

Hot tortellini is tossed in this amazing dressing and then the salad is built. Deli cut meat and cheese, artichokes, fresh veggies and olives all come together to create the best ever antipasto.

My mouth is watering just thinking about it.  Antipasto means "before the meal" and what could possibly be better that starting a meal with this spectacular pasta salad? Well, BEING the meal and this Antipasto Tortellini Salad is the perfect pasta dish for your summer get-together, lunch or dinner. 


With love from our simple kitchen to yours. 


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Antipasto Tortellini Salad

MAKES 10 Cups | ACTIVE TIME 30 Min  |  TOTAL TIME 30 Minutes

19 ounces frozen tortellini
4 ounces Genoa salami, cut into 1/4-1/2" cubes
4 ounces smoked turkey, cut into 1/4-1/2" cubes
4 ounces honey baked ham, cut into 1/4-1/2" cubes
4 ounces Asiago cheese, cut into 1/4-1/2" cubes
8 ounces grape tomatoes, halved
1/4 medium red onion, sliced thin
1 cup (4 ounces) CARA MIA Marinated Artichoke Hearts, chopped
1/4 cup STAR black olives, sliced
1/4 cup STAR Manzanilla Spanish Olives, sliced

Zesty Italian Dressing
3 cloves garlic, minced
2 strips roasted red pepper, finely minced
3 red onion slices, finely minced
6 STAR Manzanilla Spanish Olives, finely minced
1 tablespoon dried Italian Seasoning
1/2 teaspoon fresh ground black pepper
1/4 teaspoon red pepper flakes
1/4 cup STAR Red Wine Vinegar
1/4 cup STAR Extra Virgin Olive Oil

Prepare the dressing:  In a large bowl combine dressing ingredients. Whisk until well combined.  Set aside.

Bring a large pot of water to a boil over medium-high heat.  Cook tortellini according to package directions.  Remove from heat and drain pasta. Pour tortellini into dressing and toss to combine. The tortellini will soak up some of the dressing and give it an amazing flavor.

While the pasta is cooking, prepare deli meats and cheeses: cut meats and cheese into bite size pieces, approximately 1/4-1/2” in size.

Reserve cheese until pasta is completely prepared (or it may melt from the heat of the pasta). Add cut up meat to tortellini and gently stir until well combined.  Toss in tomatoes, onion, artichoke hearts and olives. Add cheese. Stir to combine.

Refrigerate until ready to serve (up to overnight).

Serve and enjoy.

DONNA'S NOTES:  Meats and cheeses can be purchased at your grocery store deli counter.  Ask for them to be thick cut (approximately 1/2” thick).

Recipe can be halved.

Salad can be prepped ahead several days ahead by preparing the dressing, placing in the refrigerator in a resealable container.  Cut meats and cheeses and refrigerate.  On the day you wish to serve (or the day before) cook tortellini and prepare salad. Antipasto Tortellini Salad will keep for several days to a week in the fridge. It is even better the next day.

To lighten this pasta salad up you can add fresh veggies. My favorite additions are English cucumbers, yellow and orange bell peppers and then double the onion and tomatoes called for in the recipe.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2015 The Slow Roasted Italian – All rights reserved.

Disclosure:  This is a sponsored post in partnership with STAR Fine Foods.  All opinions are my own. This summer we are partnering with Star Fine Foods. Their products are absolutely staples in my pantry. I am so excited to share one of our favorite brands with you, again. Keep an eye out for more fantastic recipes to come.    

Originally published 7/28/15.


  1. wow...this looks amazing. Recipe looks easy. Gonna give it a try. one question though for the roasted red pepper. does this come in a jar or is this what looks like a bell pepper but it's red instead of green? Roast it in the oven then slice up 2 slices for the dressing? sorry, I'm not a very good cook and would appreciate any help.
    Thanks, Renee

    1. Roasted red peppers come in a jar, look in the Italian food section in any supermarket.

  2. I'm making this as we speak and the smell of the hot tortellini in the dressing is INSANE. I may just make it like that some time and serve it hot.

    1. That is awesome and amazing Gina. I am so happy you are loving it already. Enjoy!!!

  3. looks soooo YUMMY cant wait to try!! =)

  4. I make this salad all the time. I fell in love with it from the first time of making it. PLUS, Everyone enjoys it; never leftovers.

  5. If it is half as delicious as it is beautiful, it's gonna be fantastic!

  6. How much zesty italian dressing is needed?


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