As soon as the weather gets warmer, I start craving hearty pasta salads. This antipasto tortellini salad hits all the right notes—packed with classic antipasto flavors like salami, olives, peppers, and cheese, and it only takes about 15 minutes to prep. I love that you can make it ahead of time for BBQs, meal prep, or quick and satisfying weekday lunches.
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If it’s not obvious from all the pasta salad recipes on my site, let me say it again—I’m a huge fan! I’ll happily eat pasta salad in just about any form. My go-to pesto orzo salad is loaded with herby flavor and makes the perfect side for summer meals, while my rotini pasta salad is a classic for cookouts.
This tortellini version takes things up a notch with cheese-filled pasta, adding even more flavor and richness to every bite. It’s a quick and easy summer pasta salad loaded with bold, savory antipasto ingredients. A simple homemade vinaigrette ties everything together with just the right balance of tang and seasoning. Hearty enough to serve as a main or a side, it’s the perfect cold pasta salad for warm days, meal prep, or entertaining.
Key Ingredients
Here's what you'll need to bring this bold and satisfying salad together.
See the recipe card below for the remaining ingredients and quantities.
How to Make Antipasto Tortellini Salad
- Step 1: Cook the tortellini according to the package directions. Drain and rinse under cold water, then set aside to cool. Add the cooled tortellini to a large mixing bowl along with the cherry tomatoes, olives, artichokes, roasted red peppers, mozzarella, salami, pepperoncini, and fresh basil.
- Step 2: In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, Italian seasoning, salt, and pepper.
- Step 3: Pour the vinaigrette over the salad and gently toss until everything is well coated. Taste and adjust seasoning as needed.
- Step 4: Chill in the fridge for 1–2 hours to let the flavors meld—or dig in right away if you just can’t wait!
Sarah's Top Tips
- Don’t overcook the tortellini. Aim for al dente so the pasta holds its shape and doesn’t get mushy in the salad. Overcooked tortellini can fall apart when tossed.
- Use high-quality jarred ingredients—the better the olives, artichokes, and peppers, the bolder the flavor.
- Letting the salad rest in the fridge helps all those bold antipasto flavors come together. I like to make it a few hours ahead for the best taste.
- Cheese-filled tortellini can be delicate, so use a light hand when mixing to keep everything intact and looking pretty.
Serving Suggestions
This antipasto tortellini salad is one of my go-tos for picnics, potlucks, and BBQs—it always disappears fast! It pairs perfectly with Mediterranean grilled chicken, served alongside juicy beef burgers, or even a big sandwich spread. I also love keeping a batch in the fridge for easy meal prep or a quick, light dinner when I don’t feel like cooking.
Storage Tips
Store any leftovers in an airtight container in the fridge for up to 3 days.
You can also make the salad a day ahead—just wait to add the dressing until right before serving to keep everything fresh and vibrant.
This recipe isn’t freezer-friendly, as the texture of the pasta and veggies won’t hold up well after thawing.
💛 Craving More Crowd-Pleasing Dishes?
Round out your cookout spread or meal prep lineup with these reader-loved recipes:
- 🍢 Bang Bang Chicken Skewers – Sweet, spicy, and grilled to perfection. A fun pairing with cold salads!
- 🧄 Garlic Hummus Without Tahini – A creamy, nut-free dip that’s perfect with crackers or fresh veggies.
- 🫒 Green Olive Tapenade – Bold and briny, this easy appetizer adds instant flavor to any gathering.
Make one or mix and match—just don’t forget the wine. 😉
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below—I’d love to hear how it turned out! THANK YOU!
Recipe
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Antipasto Tortellini Salad (Easy Summer Pasta Salad Recipe)
See the full post for extra tips and photos
Ingredients
- 20 oz cheese tortellini, 1 package, cooked and cooled
- 1 cup cherry tomatoes, halved
- ½ cup black or green olives, sliced
- ½ cup artichoke hearts, drained and chopped
- ½ cup roasted red peppers, chopped
- ½ cup cubed mozzarella or mozzarella pearls
- ¼ cup sliced salami or pepperoni, chopped
- ¼ cup sliced pepperoncini, or banana peppers, drained
- 2 tablespoons fresh basil, chopped
Vinaigrette
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- ¼ cup olive oil
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- Salt & pepper, to taste
Instructions
- Cook according to package directions. Drain and rinse with cold water. Let cool.20 oz cheese tortellini
- Whisk olive oil, red wine vinegar, Dijon, garlic powder, Italian seasoning, salt, and pepper in a small bowl or jar.2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, ¼ cup olive oil, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning, Salt & pepper
- In a large bowl, combine tortellini, cherry tomatoes, olives, artichokes, roasted red peppers, mozzarella, salami, pepperoncini, and basil.1 cup cherry tomatoes, ½ cup black or green olives, ½ cup artichoke hearts, ½ cup roasted red peppers, ½ cup cubed mozzarella or mozzarella pearls, ¼ cup sliced salami or pepperoni, ¼ cup sliced pepperoncini, 2 tablespoons fresh basil
- Pour the vinaigrette over everything and gently toss to coat. Adjust salt or vinegar to taste.
- Chill for 1–2 hours for best flavor, or serve right away if you can’t wait!
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Sarah's Tips
- Swap in your favorite antipasto ingredients—try prosciutto instead of salami, marinated mushrooms in place of artichokes, or add crunchy cucumbers for extra freshness. It’s super flexible, so use what you love or have on hand.
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