Antipasto Salad
This Antipasto Salad combines deli meats, cheeses, veggies, and olives with tender bites of tortellini and a zippy Italian dressing.
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
Notes
Make-Ahead: This salad can be made up to 2 days ahead. The flavor improves as it chills.
Storage: Store in an airtight container in the refrigerator for up to 5 days.
Reheating: Not applicable. Serve chilled.
Freezing: Freezing is not recommended.
Ingredient Tip: Ask your deli counter to slice meats and cheese about ½ inch thick for easy cubing at home.
Nutrition
Serving: 1 cup | Calories: 388cal | Carbohydrates: 31g | Protein: 20g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 46mg | Sodium: 1275mg | Sugar: 4g | Fiber: 4g | Calcium: 247mg | Iron: 3mg