Tortellini Pasta Salad Recipe
servings
Full of color and flavor, this traditional Italian antipasto is great as a summer salad or any time.
Equipment
- large salad bowl
Ingredients
- 20 ounces cheese tortellini
- 6-8 ounces pepperoni chopped into ½ inch pieces
- 6-8 ounces Genoa salami chopped into ½ inch pieces
- 3 ounces pitted green olives
- 3 ounces pitted kalamata olives or black olives
- 1 red or orange bell pepper
- 10 ounces cherry tomatoes fresh
- 10 pepperoncinis
- 8 ounces canned artichoke hearts drained
- 2 cups Italian salad dressing divided
- 2 tablespoons fresh parsley chopped
Optional Garnish:
- fresh parsley chopped
- ½ teaspoon Italian seasoning
Instructions
- In a large salad bowl, combine tortellini, pepperoni, salami, green olives, kalamata olives, bell pepper, mozzarella, cherry tomatoes, peppercinis, parsley and artichoke hearts.
- Pour half the salad dressing over the top of the ingredients and toss.
- If you’re serving later, refrigerate for up to 3 days. Before serving, add additional salad dressing until it has the amount you prefer.
- Sprinkle top of salad with fresh parsley and optional ½ teaspoon Italian seasoning. Serve with crusty french bread and green Italian salad.
Notes
- Optional additional ingredients: diced fresh cucumber, diced green pepper and diced red onion.
- Optional: garnish with fresh shaved mozzarella cheese.
- This antipasto tortellini salad makes a great make-ahead meal.
Nutrition
Serving: 1portion | Calories: 631kcal | Carbohydrates: 44g | Protein: 21g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 2154mg | Potassium: 343mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1154IU | Vitamin C: 45mg | Calcium: 140mg | Iron: 3mg