When you are looking for something differently delicious give this Tortellini Antipasto Salad Recipe a try. So many yummy tastes and textures in one bowl. Find your favorite brand of tortellini at the grocery store and keep some on hand for yummy cold tortellini salads.
How To Make a Delicious Tortellini Antipasto Salad Recipe
Tortellini Antipasto Salad Recipe – A Delicious Cold Tortellini Salad Perfect for an Easy Dinner
Yum, an antipasto salad that is truly delicious with so many different tastes and textures This is a salad that is perfect for many occasions. Have for an easy dinner or take to a potluck party for something a bit different.
Tortellini is typically served warm with sauce, but it also makes for a wonderful base for a cold pasta salad.
Ingredients Needed for Tortellini Antipasto Salad
Dressing:
- Extra virgin olive oil
- Balsamic vinegar
- Maple syrup
- Dijon mustard
- Shallots
Salad Ingredients:
- Refrigerated tortellini
- Balsamic vinaigrette
- Parmesan cheese
- Extra virgin olive oil
- Fresh arugula
- Pepper Jack or other white cheese
- Pepperoni, cut into small chunks
- Black olives
- Cherry or grape tomatoes
- Fresh basil
- salt and black pepper
Easy Directions:
- Prepare the balsamic vinaigrette.
- 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.
- 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!
Delicious Cooked and Cooled Tortellini Salad
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 teaspoons maple syrup
- 1 teaspoon Dijon mustard
- 2 teaspoons shallot finely minced
- Salt and black pepper to taste
- *Can use bottled dressing instead see note above.
- 20 oz. refrigerated tortellini
- 2 tablespoon extra virgin olive oil
- 2 cups fresh arugula
- 2 tablespoons fresh basil sliced
- 4 oz. Pepper Jack or other white cheese cut into chunks
- 4 oz. pepperoni cut into small chunks
- 1 cup black olives cut in half
- 1 cup cherry or grape tomatoes cut in half
- 1/3 cup balsamic vinaigrette divided
- 3 tablespoons Parmesan cheese shaved
- salt and black pepper to taste
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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.
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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.
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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.
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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!
Why we Love this Pasta Recipe
We love any cold pasta salad with fresh ingredients that blend well together. Just leave in the fridge all week and help yourself as you please!
What is the Best Cheese to Use for this Recipe?
The Pepper Jack cheese we used in this recipe is a spicy derivative of Monterey Jack cheese which originated in Monterey, California. If it is not available in your area, Provolone or another semi-soft white cheese can be used instead and will work just fine.
Can You Use Bottled Dressing instead of Homemade Dressing?
Yes, a great dressing to use for this recipe is Kraft Sweet Balsamic Vinaigrette Salad Dressing.
How to Store Leftover Pasta Salad
Leftover pasta is always delicious to eat later in the week to pack for a light lunch or another easy dinner. Just store your pasta in an airtight container and it should easily keep for 4-5 days.
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