Tortellini Antipasto Salad

Tortellini Antipasto Salad

This is a fabulous showstopper of a pasta salad to take to parties or potlucks or enjoy at home.



For the pasta:

  • 1 (16 ounce) package refrigerated cheese tortellini cooked to al dente according to package or dried, cooked to al dente according to package
  • 1 tablespoon olive oil
  • 1 tablespoon Italian seasoning, home-made or store-bought

For the antipasto:

  • 8 ounces good pepperoni or salami, in bite-sized pieces
  • 1/2 small red onion, diced
  • 1 red bell pepper, preferably roasted and diced
  • 1 cup Slow Roasted or cherry tomatoes, cut in half
  • about 1/2 cup Kalamata olives, pitted and halved
  • 1/2 to 3/4 cup “Amped” Italian, Greek or store-bought dressing, below
  • 1/4 cup grated Romano or Parmesan cheese
  • 68 ounces Feta, preferably not “crumbles”, cubed
  • salt & pepper if desired


Sometimes pasta salads, if they sit for long, can soak up the dressing and leave the salad feeling dry. If I know I’ll be toting this dressing, I like to mix a little extra of the dressing and bring it along to refresh the salad. When I make the salad, I often don’t add the full amount all at once, but hold a little back and reserve it for the same reason.

For the Salad:

Drain tortellini well, rinsing with cold water. Toss with 1 tablespoon olive oil and a tablespoon of Italian seasoning. Add to a large bowl.

Add onion, bell peppers, tomatoes, and olives. Toss with dressing. Use as much as or little as desired. A suggestion is to toss with 1/2 cup then drizzle on a little more before serving. Chill for an hour or two.

Just before serving, add the cheeses and toss. If you’ve reserved a little dressing, add it now. Taste and adjust seasonings. Place in a pretty bowl or dish and serve.

Dressing options:

For all dressings, make a day ahead or even earlier if possible; the dressings improve as they sit.

Italian dressing option:

  • 3 tablespoons Italian seasoning, home-made or store-bought
  • 1/4 cup red wine (or white or balsamic) vinegar
  • 1/2 cup olive oil
  • pinch of sugar or a small drizzle of honey

Place all ingredients in a jar and shake until well blended. Improves as it sits.

Greek dressing option:

  • 2 1/2 tablespoons Greek seasoning, preferably home-made Greek Seasoning
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 teaspoon of salt
  • a pinch of pepper

Place in a tightly covered jar and shake to combine. The dressing will turn a light color with a creamy texture as the oil and vinegar combine.

Bottled dressing option:

  • 3 tablespoons Italian seasoning, home-made or store-bought
  • 3/4 cup bottled Italian dressing.

Place in a tightly covered jar and shake to combine.


  • The dressings for this salad will be good same day, but if you plan ahead, make the night before or even better, earlier in the week, it’s even more fabulous!
  • The key to this salad is the very strong dressings, modified for this recipe – you won’t want to dress a plain old salad with either of the dressings in this recipe. Choose Greek or Italian.
  • To punch up a purchased salad dressing, add a tablespoon of Italian seasoning to 3/4 cup of store-bought dressing. If possible, give the dressing as much “sit” time as possible.


The recipe multiplier will not work on this recipe for the dressing options.

Keywords: Bell Peppers, Cheese, Cherry Tomatoes, Feta, Olives, parmesan, Pasta, pasta salad, pepperoni, Roasted Red Pepper, romano, Salad, salami, side salads, sun dried tomatoes, tortellini

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