Recipe: Antipasto Tortellini Salad

updated Jan 29, 2020
Antipasto Tortellini Salad

A potluck-friendly recipe for tortellini pasta salad filled with marinated vegetables, salami, cheese, and herbs.

Serves8 to 10

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(Image credit: Joe Lingeman)

The best pasta salads, in my opinion, are the ones that are loaded with good things — so much so that you get a little something different with every forkful. This one is just that. Cheesy tortellini is tossed with a kitchen sink of favorites inspired by antipasto, the Italian first course that’s full of cured meats, cheese, and pickled vegetables.

Here it’s roasted red peppers, marinated artichokes, salty salami, and spicy pepper Jack cheese, all dressed in a tangy, earthy oregano and red wine vinaigrette.

A Classic Pasta Salad for All Occasions

This pasta salad isn’t trying to reinvent the wheel. Instead, it opts to be the best version of itself. It’s classic, crowd-pleasing, and well-suited for whatever occasion you need it for, whether it’s a potluck, a backyard barbecue, or a picnic in the park.

And while it’s tempting to want to dig in immediately, this is something that’s does best with a rest; Whether it’s a short 20 minutes or overnight, this gives the ingredients time to mingle with each other and for the vinaigrette to soak in.

(Image credit: Joe Lingeman)

Antipasto Tortellini Salad

A potluck-friendly recipe for tortellini pasta salad filled with marinated vegetables, salami, cheese, and herbs.

Serves 8 to 10

Nutritional Info


  • 3 tablespoons

    olive oil

  • 3 tablespoons

    red wine vinegar

  • 1 teaspoon

    dried oregano

  • 1/4 teaspoon

    kosher salt, plus more as needed

  • Freshly ground black pepper

  • 2 (9-ounce) packages

    fresh cheese tortellini

  • 1 (12-ounce) jar

    marinated artichoke hearts, drained and coarsely chopped

  • 1 (12-ounce) jar

    roasted red peppers, drained and chopped

  • 1

    medium cucumber, peeled and diced (about 1 cup)

  • 4 ounces

    pepper Jack cheese, diced (about 1 cup)

  • 4 ounces

    dry Italian salami, casing removed, diced (about 1 cup)

  • 1/2 cup

    loosely packed chopped fresh parsley leaves


  1. Bring a large pot of salted water to a boil. Meanwhile, whisk the oil, vinegar, oregano, salt, and a few grinds of pepper together in a large bowl; set aside.

  2. Add the tortellini to the water and cook according to package instructions. Drain and run briefly under cool water to cool the tortellini. Drain well again. Transfer to the bowl of dressing.

  3. Add the artichokes, roasted red peppers, cucumbers, cheese, and salami. Toss thoroughly to combine. Let sit 20 minutes, stirring occasionally, to allow the flavors to meld. Stir in the parsley. Taste and season with salt and pepper as needed.

Recipe Notes

Make ahead: The pasta salad can be made a day ahead, covered, and refrigerated overnight. Let sit at room temperature 30 minutes to take the chill off before serving.

Storage: Leftovers can be stored airtight container in the refrigerator for up to 3 days.