Antipasto Salad + Video
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This Antipasto Salad is loaded in the best way possible. Tender cheese tortellini tossed in a punchy, garlicky Italian dressing, then packed with salty meats, briny olives, creamy Asiago, and bright little pops of tomato. It’s bold, tangy, and ridiculously satisfying. Every bite tastes like your favorite deli platter decided to become a full meal.
Table of Contents
WHY YOU’LL LOVE ANTIPASTO PASTA SALAD
- Feels like a full antipasto board… but easier and way more filling
- The homemade dressing soaks right into the warm tortellini
- Packed with flavor, texture, and a little bit of everything
- Make-ahead friendly (and honestly better the next day)
- Perfect for parties, potlucks, or just stocking the fridge
Antipasto Salad
This is one of those recipes I’ve been making forever. It just works.
You’ve got salty, creamy, tangy, a little sharp… all happening at once. And that dressing? Don’t skip tossing it with the warm pasta.
That’s where the magic starts. It soaks in, settles down, and suddenly everything tastes like it’s been hanging out together all day. Which it has.
I usually make this Italian antipasto salad ahead, stick it in the fridge, and forget about it until people start opening the door and asking what smells so good.
ANTIPASTO PASTA SALAD RECIPE VIDEO
Want to see how easy this comes together? Watch our quick recipe video đŸ‘‡
INGREDIENT NOTES
- Cheese Tortellini: This is the backbone. It makes the antipasto salad feel hearty and not just like a side dish. Fresh or frozen both work.
- Genoa Salami: Slightly fatty and rich, which balances the tangy dressing. You can swap with soppressata if you like it a little spicier.
- Smoked Turkey & Honey Ham: These keep things from getting too heavy. It’s a nice mix instead of going all-in on cured meats.
- Manzanilla Olives: Green olives stuffed with pimentos. Swap for another green olive or extra black olives if needed.
- Asiago Cheese: Sharp, a little nutty, and holds its shape well. Parmesan cubes can work in a pinch.
- Marinated Artichoke Hearts: Don’t rinse them. That marinade adds extra flavor to the whole salad.
- Red Wine Vinegar + Olive Oil: Classic, simple, and exactly what this kind of antipasta salad recipe needs. Nothing fancy.
VARIATIONS
All Italian Meats: Skip the turkey and ham, and use all salami, pepperoni, or capicola for a more traditional antipasto feel.
Mozzarella Swap: Use fresh mozzarella pearls instead of Asiago for a softer, milder bite.
Veggie-Heavy: Add cucumber, roasted red peppers, or even spinach for more freshness.
Spicy Version: Toss in sliced pepperoncini or banana peppers for extra tang and heat.
Pasta Swap: No tortellini? Use rotini or bowties, but you’ll lose a little of that richness.
Lower Salt Option: Cut back on olives or swap one variety for something milder.
Creamy Twist: Stir in a spoonful of mayo or a splash of cream for a slightly creamy dressing.
SERVING SUGGESTIONS
- Pair antipasto salad with our Oven Baked Chicken Parmesan Recipe for a full Italian-style dinner.
- Serve with skillet garlic bread or warm breadsticks to scoop up every last bit of dressing.
- Add our Classic Italian Chopped Salad if you’re feeding a crowd and want options.
- Works beautifully next to our Slow Cooker Italian Beef Sandwiches.
- Or just serve antipasto pasta salad straight from the fridge… standing at the counter… no judgment.
ANTIPASTO SALAD RECIPE FAQ
Yes, and you should! Antipasto pasta salad gets better after a few hours, and is even better the next day.
If you’re concerned about the texture, prep everything the night before and store separately in the fridge. Toss together a few hours before serving and chill until then.Â
No, but it’s what makes this feel like a full meal instead of just a side.
A little. Just toss it before serving and add a splash of olive oil or a little extra dressing if needed.
You can, but you’ll lose some of that classic antipasto flavor.
I learned early on that pasta salads live or die by when you add the dressing.
Cold pasta just kind of sits there and shrugs at you. Warm pasta? It drinks it in. That’s the difference.
And with something like this antipasto salad recipe, where you’ve got bold ingredients like salami, olives, and artichokes… You want that flavor running through everything, not just sitting on the outside.
I’ve brought versions of this Italian antipasto salad to more gatherings than I can count, and it’s always the same story… people take a small scoop first, then come back for a much bigger one.
DONNA’S PRO TIPS
- Get meats and cheeses from the deli counter so you can have it cut to the right thickness.
- Salt your pasta water well. It’s your first layer of flavor.
- Drain the tortellini thoroughly so the dressing doesn’t get diluted.
- Cut everything roughly the same size so you get a little of everything in each bite.
- Add the cheese after the pasta cools slightly so it doesn’t get soft or greasy.
- Taste before serving. Sometimes it just needs a pinch of salt or a splash of vinegar.
- Don’t skip the chill time. This is where everything comes together.
- Toss again before serving to redistribute the dressing.
TOOLS NEEDED
- Large Pot: Big enough so the tortellini can cook evenly without sticking.
- Colander: For draining the pasta well. You don’t want extra water watering down the dressing!
- Large Mixing Bowl: You’ll build everything right in this, including the dressing.
- Sharp Knife: Makes quick work of cubing meats and cheese cleanly.
- Cutting Board: Preferably one with space… there’s a lot going on in this antipasto pasta salad recipe.
- Whisk: For pulling that dressing together smoothly.
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Hearty antipasto pasta salad with tortellini, meats, cheese, and olives
- Homemade zesty Italian dressing ties everything together
- Toss dressing with warm pasta so it soaks in
- Even better after chilling for a few hours or overnight
- Balanced with salty, tangy, creamy, and fresh flavors
- Easy to make ahead for parties or meal prep
- Holds well in the fridge for several days
- Big bowl, big flavor, zero fuss
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 May 2026
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