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Tortellini Antipasto Salad

Delightful Twist: Savor the Flavors of Tortellini Antipasto Salad

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  • Author: wellness sleuth
  • Total Time: 30 minutes
  • Yield: 6 servings


Picture this: A colorful medley of tender cheese-filled tortellini, vibrant veggies, and zesty Italian flavors all coming together in one dish – that's Tortellini Antipasto Salad for you! It's like a party on your plate, a delightful blend of textures and tastes that's perfect for picnics, potlucks, or just a lazy summer evening. 


*Optional: Balsamic Vinaigrette Ingredients:

½ c. extra virgin olive oil
¼ c. balsamic vinegar
2 t. maple syrup
1 t. Dijon mustard
2 t. shallot, finely minced
Salt and black pepper, to taste

*Can use bottled dressing instead, see note above. 

Salad Ingredients:

20 oz. refrigerated tortellini
2 T. extra virgin olive oil

2 c. fresh arugula
2 T. fresh basil, sliced

4 oz. Pepper Jack or other white cheese, cut into chunks
4 oz. pepperoni, cut into small chunks
1 c. black olives, cut in half
1 c. cherry or grape tomatoes, cut in half
Sea salt and black pepper, to taste
1/3 c. balsamic vinaigrette, divided
3 T. Parmesan cheese, shaved


  1. Prepare the balsamic vinaigrette by combining all ingredients in a salad shaker or glass jar with a tight-fitting lid. Cover and shake vigorously until thoroughly combined. Set aside.

  2. Prepare pasta according to package directions. (Add olive oil to the cooking water as instructed to prevent sticking). Rinse and drain well, and place in a large mixing bowl.

  3. Add the fresh arugula, basil, Pepper Jack cheese, pepperoni, olives, and tomatoes. Season with salt and black pepper, to taste, and drizzle half the balsamic vinaigrette dressing on top. Gently fold the ingredients together with a spoon until thoroughly combined. 

To serve, transfer the salad to a large serving bowl and top with shaved Parmesan cheese and a light drizzle of the remaining balsamic vinaigrette. Enjoy!

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes

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