Spice up your next potluck or get together with this easy-to-make tortellini antipasto salad. Put together in minutes for a dish that looks and tastes great!
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Looking for a dish that is quick, easy, and perfect for a dinner party? This is one I never have leftovers to bring home! It’s also a side dish that I love pairing with roasted or grilled chicken and pork roasts. You can also use it as a meal prep option for a tasty lunch.
Tortellini brings back fond memories of my grandpa (the one who helped fuel my love of cooking!). When I was sick, he would make me a special pot of “belly button soup”. I didn’t know what the little pastas in the soup were called and thought they looked like belly buttons – thus, creating the name! He would cook them in a homemade broth and it was a good cure for whatever had me feeling under the weather.
If you’re looking for more tortellini recipes, give these Tortellini Chicken Skewers a try!
Ingredients to Make the Tortellini Antipasto Salad:
- Extra virgin olive oil
- Balsamic vinegar
- Maple syrup
- Dijon mustard
- Shallot, finely minced
- Salt
- Black pepper
- Refrigerated tortellini
- Fresh arugula
- Fresh basil, sliced
- Pepper Jack or other white cheese, cut into chunks
- Pepperoni, cut into small chunks
- Black olives, cut in half
- Cherry or grape tomatoes, cut in half
- Balsamic vinaigrette, divided
- Parmesan cheese, shaved
How to Make Tortellini Antipasto Salad:
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.
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!
Tortellini Antipasto Salad
Spice up your next potluck or get together with this easy-to-make tortellini antipasto salad. Put together in minutes for a dish that looks and tastes great!
Ingredients
- 20 oz. refrigerated tortellini
- 2 Tablespoons 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
- Sea salt and black pepper, to taste
- ⅓ cup balsamic vinaigrette, divided
- 3 Tablespoons Parmesan cheese, shaved
Optional | Balsamic Vinaigrette Ingredients:
- ½ cup extra virgin olive oil
- ¼ cup. balsamic vinegar
- 2 teaspoons maple syrup
- 1 teaspoon Dijon mustard
- 2 teaspoons shallot, finely minced
- Salt and black pepper, to taste
Instructions
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.
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!
Notes
I used Kraft Sweet Balsamic Vinaigrette Salad Dressing in this recipe. If you prefer a from-scratch alternative, you can use the ingredients as provided above for the dressing.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 820Total Fat: 55gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 34gCholesterol: 91mgSodium: 1457mgCarbohydrates: 57gFiber: 3gSugar: 9gProtein: 27g
