Stranger Foods

Photograph of Antipasto tortellini pasta salad.

ItalianAntipasto tortellini pasta salad

Serves 8 | Prep 20 mins | Cook 8 mins

Everyone goes crazy over this Antipasto Tortellini Pasta Salad! It’s a flavor-packed potluck favorite, and leagues better than anything you can get from the grocery store.

Source: hostthetoast.com

Ingredients

Metric

Imperial

x0.5

20 oz cheese tortellini
1½ cups grape or cherry tomatoes, sliced in half
1½ cups mixed pitted olives
5 oz chopped pepperoni
5 oz chopped sopressata
1 cup mozzarella pearls
5 oz chopped sharp provolone cheese
¾ cup sliced roasted red peppers
¼ red onion, diced
8 whole pepperoncini peppers, optional
6 fresh basil leaves, sliced into thin ribbons

For the dressing

½ cup olive oil
¼ cup red wine vinegar
2 cloves garlic, minced
1 tsp dried oregano
pinch of red pepper flakes
kosher salt, to taste

Instructions

°C

°F

Show amounts inline

Cook the tortellini in salted water according to package instructions, until al dente. Strain and rinse with cold water to prevent sticking.
Add the tortellini and remaining pasta salad ingredients to a large bowl. Set aside.
In a large jar or blender, combine the dressing ingredients and shake or blend until well-combined. Pour the dressing over the pasta salad and toss to evenly distribute. Refrigerate for at least .

Similar recipes

Italian chop pasta salad Photograph of Herby olive italian orzo salad.

Herby olive italian orzo salad Photograph of White beans and pasta with rosemary pesto.

White beans and pasta with rosemary pesto Photograph of Cajun chicken salad with bacon and potatoes.

Cajun chicken salad with bacon and potatoes