Antipasto Tortellini Salad

A plate of food with many different types of vegetables.

Antipasto Tortellini Salad

Servings 8 Servings


  • Easy Vinaigrette:
  • ¼ cup red wine vinegar
  • 1 garlic clove, finely chopped or grated
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey or maple syrup
  • ½ teaspoon kosher salt
  • ¼ teaspoon cracked black pepper
  • pinch crushed red pepper flakes
  • 6 ounces olive oil
  • Salad:
  • 1 (16-oz.) package fresh or frozen uncooked cheese-filled tortellini
  • 1 cup Castelvetrano olives, drained
  • 1 cup marinated artichoke hearts, drained
  • 1 cup sweet cherry peppers, drained
  • 1 cup cherry tomatoes, halved
  • 4 ounces spicy salami, sliced in half moons
  • 4 ounces thinly sliced prosciutto, divided (reserve a few slices to wrap around breadsticks)
  • 1 pound fresh baby mozzarella cheese balls, bocconcini or ciliegine, drained
  • ½ pound smoked gouda cheese, cubed
  • 2-3 cups baby arugula or mixed greens
  • 1 (3-oz.) box thin breadsticks


  • Vinaigrette:
  • In a glass jar with a tight-fitting lid, add together all the ingredients. Seal tightly and shake to emulsify. Refrigerate until ready to use.
  • Salad:
  • Cook tortellini as directed on package. Drain and rinse with cold water to cool; shake off excess water.
  • In a large bowl, combine tortellini and mozzarella balls with enough vinaigrette to coat. Set aside 15-20 minutes for flavors to develop. In a separate bowl, combine mixed greens with 2-3 tablespoons of vinaigrette; toss to coat.
  • To assemble salad, add marinated tortellini, mozzarella balls, greens, and remaining salad ingredients to a large serving platter. Drizzle extra vinaigrette (if desired). Serve with prosciutto wrapped breadsticks. Enjoy!

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