Best Ever Antipasto Pasta Salad (Easy Italian Recipe)
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Antipasto Pasta Salad is my latest summer obsession, with all the makings of a classic Italian antipasto. We’ve added tender bites of tortellini pasta and an amazing zippy homemade Italian dressing that will knock your socks off!! This is the perfect recipe with tons of flavor! Make a large bowl and enjoy! The recipe card below has all the details.
This flavor-packed antipasto tortellini salad is so good, it was included in my sister’s wedding menu.
It was part of a full Italian meal for 100 guests, and let me say, it was in high demand. It’s a keeper!!!
It’s a great pasta salad to feed a crowd and a fun cold salad to make for picnic season. I think that the common ingredients used in this delicious pasta salad are the perfect mixture!
Since I love pasta salad, I often find it to be the perfect dish to serve alongside any main dish.
And what I enjoy about this tender pasta recipe is that it’s fast, simple, and easy to whip up.
I’ll gladly make a big bowl of this perfect side dish to share with family and friends!
Because once you have a good pasta salad recipe like this, you don’t have a need to try and find another one!
Antipasto Pasta Salad
One of my summer obsessions is munching on an Italian antipasto platter throughout the day.
I recently had the idea to toss all of those delicious ingredients with tender cheese tortellini and a zippy, homemade Italian dressing. Presto — antipasto pasta salad!
If you’ve been a reader for a while, you’ll know I have a thing for tortellini. If not, take a look at some of my other delicious combinations!
I have recipes for them with Hawaiian and Greek flavors, and there’s a classic Bacon Ranch variety that will please anyone at a potluck.
Want to stick with Italian flavors? Try them with the flavors of pizza or a Muffaletta sandwich — SO scrumptious!
Italian Antipasto Salad Recipe Tips and Tricks
- Get meat and cheese at the deli counter. Not only can you request the exact amounts you need, but you can have them slice the meat and cheese as thick as you want.
Ask for everything to be sliced ½-inch thick so it holds up to the Italian antipasto salad dressing a little bit longer. Using Italian deli meat makes this zesty Italian pasta salad a breeze. - 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 Spanish olives aren’t available in your area, replace them with another green variety.
Worst case scenario, you can just use extra black olives instead of green olives. Using Kalamata olives adds a great taste to this antipasto salad recipe!
Antipasto Tortellini Salad FAQ
In Italy, antipasto is typically served as a first course or appetizer. Bite-sized pieces of cured meats, vegetables, and cheeses are arranged on a platter and enjoyed family-style.
The ingredients used vary by region, with some coastal areas often including some types of saltwater fish.
Sure! You’ll want to replace all that cheesy goodness, though. Asiago by itself can be a bit sharp, so I recommend adding halved mozzarella pearls, provolone, or fontina to the mix.
For the noodles, use whichever variety you typically use in pasta salad — rotini, bowtie, or cavatappi would all work well.
Cook according to the package directions for al dente, then use in place of the tortellini in this recipe for antipasto pasta salad.
If you wish to lighten up your Italian antipasto salad a bit, try adding more fresh vegetables!
My favorite additions to an antipasto with pasta are English cucumbers and bell peppers, usually yellow and orange. (although red peppers work fine, too!) I also sometimes double the amount of red onion and tomatoes called for in the recipe.
You can also dice up hard salami, mozzarella cheese, and even pepperoncini peppers and have them on a platter next to your new favorite pasta salad. That way, people who can’t eat pasta can still enjoy all the flavors of this easy antipasto pasta salad from your now favorite antipasto platter.
Keep in mind that you can have fun adding various Italian meats to this dish. You can also add green onions, provolone cheese, banana peppers, any cured meat that you like, roasted red pepper, grape tomatoes, cherry tomatoes, artichoke hearts, and all the fresh herbs that you can think of.
Other seasonings are also an option so adding black pepper, fresh basil, Italian seasoning, fresh parsley, or any of your other favorite things to this Italian antipasto pasta salad is totally fine and delicious!
Prep Ahead Instructions
Not only is this recipe for antipasto pasta salad easy to make ahead of time, but I also find that the flavors are even better the next day!
You can also prep the different components separately if you’re concerned about the dish getting too soggy.
- Dressing – Mix this together up to several days in advance. If you use a jar, all you have to do is give it a shake before you use it!
- Meat and cheese – These can be sliced and stored together.
- Vegetables – I recommend prepping these the night before or morning of so they don’t dry out.
Store everything in airtight containers in the refrigerator. On the day you wish to serve (or the night before), cook the tortellini and combine everything as directed.
How To Store Antipasto With Pasta
Whether you want to prepare it ahead of time or simply save some leftovers, antipasto pasta salad will keep covered in the refrigerator for up to a week.
Cooked tortellini tends to firm up when chilled, but it will also soak up more of the dressing to help keep it tender and flavorful.
If you find that it still has too much bite, simply let it sit out for 10-15 minutes before digging in.
Enjoy!
With love, from our simple kitchen to yours.
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Antipasto Salad
Ingredients
Salad
- 19 ounces frozen cheese tortellini
- 4 ounces Genoa salami, cut into ¼ to ½ inch cubes
- 4 ounces smoked turkey, cut into ¼ to ½ inch cubes
- 4 ounces honey ham, cut into ¼ to ½ inch cubes
- 4 ounces Asiago cheese, cut into ¼ to ½ inch cubes
- 8 ounces grape tomatoes, halved, about 1 ½ cups,
- 1/4 medium red onion, thinly sliced , (about ¼ cup)
- 1 cup marinated artichoke hearts, chopped
- 1/4 cup black olives, sliced
- 1/4 cup Manzanilla olives, sliced
Zesty Italian Dressing
- 3 cloves garlic, minced , (about 1 tablespoon)
- 2 strips roasted red pepper, finely minced, (about 2 tablespoons)
- 3 slices red onion, finely minced , (about 2 tablespoons)
- 6 Manzanilla 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
Instructions
- MAKE DRESSING: In a large mixing bowl combine 3 cloves garlic, minced , 2 strips roasted red pepper, finely minced, 3 slices red onion, finely minced , 6 Manzanilla 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, and 1/4 cup extra virgin olive oil. Whisk until well combined.
- COOK TORTELLINI: Bring a large pot of salted water to a boil. Add 19 ounces frozen cheese tortellini and cook according to package directions until tender, about 5 to 7 minutes. Drain well.
- SEASON PASTA: Add the hot drained tortellini directly to the bowl with the dressing. Toss gently to coat so the pasta absorbs the flavor.
- PREP MEATS AND CHEESE: While the pasta cooks, cut the salami, smoked turkey, honey ham, and Asiago cheese into ¼ to ½ inch cubes.
- ADD MEATS: Add 4 ounces Genoa salami, cut into ¼ to ½ inch cubes, 4 ounces smoked turkey, cut into ¼ to ½ inch cubes, and 4 ounces honey ham, cut into ¼ to ½ inch cubes to the warm pasta and toss gently to combine.
- ADD VEGETABLES: Add 8 ounces grape tomatoes, halved, 1/4 medium red onion, thinly sliced , 1 cup marinated artichoke hearts, chopped, 1/4 cup black olives, sliced, and 1/4 cup Manzanilla olives, sliced. Toss until evenly combined.
- ADD CHEESE: Once the pasta has cooled slightly, add 4 ounces Asiago cheese, cut into ¼ to ½ inch cubes and gently stir.
- CHILL: Cover and refrigerate for at least 1 hour, or up to overnight, to allow the flavors to blend.
- SERVE: Toss lightly before serving and enjoy cold.
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2015, updated and republished April 2025
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
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
Roasted red peppers come in a jar, look in the Italian food section in any supermarket.
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.
That is awesome and amazing Gina. I am so happy you are loving it already. Enjoy!!!
looks soooo YUMMY cant wait to try!! =)
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.
If it is half as delicious as it is beautiful, it's gonna be fantastic!
Mmmm… Love all the olives!
How much zesty italian dressing is needed?
I love the tortellini in pasta salad. This is a family staple now!
This recipe was so easy to make and turned out incredibly delicious! My family loved it, and I’ll definitely be making it again soon. Thank you, Donna and Chad, for another amazing recipe!
Hi Olivia
We’re so glad you enjoyed!!
TSRI Team Member,
Devlyn
I have made this pasta salad for years. Everyone who eats it always asks for the recipe or wants me to make it again!
Hi!
We’re so glad that you enjoy the recipe!!
TSRI Team Member,
Devlyn