Best Ever Antipasto Pasta Salad (Easy Italian Recipe)
This antipasto pasta salad combines deli meats, cheese, veggies, and olives with tender bites of tortellini. Enjoy some for dinner tonight!
Ingredients
- 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 marinated artichoke hearts chopped
- 1/4 cup black olives sliced
- 1/4 cup Manzanilla Spanish olives sliced
- Zesty Italian Dressing
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
Instructions
- 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.
Video
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 Pasta 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.
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