Sunday, June 13, 2021

Antipasto Pasta Salad + Video

Antipasto Pasta Salad combines deli meats, cheese, veggies, and olives with tender bites of tortellini. Enjoy some for dinner tonight!

One of my summer obsessions is creating this antipasto salad with pasta and a zippy, homemade Italian dressing.

There’s enough going on to make your taste buds sing, and it’s the perfect main course when it’s too hot to cook.

If you’ve been a reader for a while, you’ll know I have a thing for tortellini salad, with over 30 spectacular recipes. If not, take a look at some of my other delicious combinations!

There are some featuring Hawaiian or Greek flavors, or a classic Bacon Ranch flavor that will please anyone at a potluck.

Want to stick with Italian? I even have ones that taste just like your favorite pizza or a Muffaletta sandwich.

antipasto pasta salad in a bowl

How To Make Antipasto Pasta Salad

This really couldn’t be any simpler to put together! Just prep all of your mix-ins while the tortellini cooks.

Whisk together the dressing in the bottom of your bowl, then pour in the noodles when done and toss to coat.

Add in the remaining ingredients, saving the cheese for last, and stir to combine. Then, cover and refrigerate until you are ready to serve.

antipasto pasta salad ingredients

Helpful Tips and Tricks
  • Get meat and cheese at the deli counter. Not only can you request the exact amounts needed, but you can have them create thick cuts which will hold up better. Ask for everything to be sliced ½-inch thick.
  • Tip for easy slicing: Make quick work of halving tomatoes and olives by placing them between two lids and running a sharp knife through the middle.
  • Swap out the olives. If the Spanish ones aren’t available in your area, replace it with another green variety. Worst case scenario, you can just use extra black olives instead.
  • Don’t need as much? This recipe makes enough for a crowd, so feel free to halve it if you won’t be able to eat it all.
Antipasto Pasta Salad dressing

Kitchen Tools You Will Need

FAQ - Common Recipe Questions

What else can I add to this antipasto pasta salad?

If you wish to lighten it up a bit, try adding more fresh vegetables.

My favorite additions are English cucumbers and bell peppers, usually yellow and orange. I also double the amount of onion and tomatoes called for in the recipe.

Antipasto Salad ingredients in a bowl

Can I make antipasto salad ahead of time?

Absolutely! In fact, I find that the flavors are even better the next day.

The dressing can be prepared up to several days in advance and kept in a sealed container in the refrigerator. You can also slice up the meats and cheese at the same time.

I recommend prepping the vegetables the night before or morning-of so they don’t dry out.

On the day you wish to serve (or the night before), cook the tortellini and combine everything as directed. Antipasto salad with pasta will keep covered in the refrigerator for up to a week.


With love from our simple kitchen to yours. 

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Antipasto Salad with Pasta in a glass bowl

Video: Antipasto Salad With Pasta

To see us make this from start to finish, watch the video at the top of this post.

Yield: 10 Cups
Author: Donna Elick
Antipasto Pasta Salad

Antipasto Pasta Salad

This antipasto pasta salad combines deli meats, cheese, veggies, and olives with tender bites of tortellini. Enjoy some for dinner tonight!
Prep time: 20 MinCook time: 15 MinTotal time: 35 M


  • 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) marinated artichoke hearts ,chopped
  • 1/4 cup black olives, sliced
  • 1/4 cup 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 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 red wine vinegar
  • 1/4 cup extra virgin olive oil


  1. Prepare the dressing: In a large bowl combine dressing ingredients. Whisk until well combined. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Refrigerate until ready to serve (up to overnight).
  6. Serve and enjoy.
  1. Meats and cheeses can be purchased at your grocery store deli counter. Ask for them to be thick cut (approximately 1/2” thick).
  2. Recipe can be halved.
  3. 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 Pasta Salad will keep for several days to a week in the fridge. It is even better the next day.
  4. 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.

Antipasto Pasta Salad

Originally published July 2015, updated and republished June 2021

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  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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