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This zesty antipasto salad recipe is filled with all of the best Italian flavors. Tortellini is mixed with peppers, olives, cheese and meat and finished off with a homemade Italian dressing.
This post was originally published in April 2021 and has been updated for content.
Antipasto is a traditional Italian first course that typically consists of cured meats, olives, peppers and other vegetables that are sometimes marinated in olive oil and vinegar. This zesty antipasto is all of the best parts of traditional antipasto but in easy make ahead salad form.
This antipasto salad recipe is perfect along side grilled Italian steaks, chicken caprese with pesto or shrimp kabobs at your next Summer BBQ!
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🌶 Ingredient notes
- Tortellini - You can use dried, frozen, or fresh tortellini for this antipasto salad recipe. Whichever you use, the tortellini needs to be cooked, drained of water, and completely cooled.
- Peppers - I just used jarred already sliced roasted red and pepperoncini peppers. If you can only find them whole, you can slice them on your own. Just be sure to drain the liquid from the peppers first before using them in the salad.
- Olives - I used plain black pitted olives, but kalamata olives or castelvetrano olives would be also be good.
- Cheese - Small pearl sized mozzarella balls are great for this recipe because they are a perfect size and ready to use. You can also cut a larger mozzarella ball into smaller pieces or used cubed small pieces of provolone cheese.
- Meats - I like using whole salami and pepperoni that I cut into small cubes. I find that sliced salami or pepperoni doesn't mix in as well, but it will still work. Mortadella or cappicola would also be good alternatives.
📋 Substitutions and variations
- Vegetarian - Omit the salami and pepperoni in the salad.
- More veggies - Add marinated mushrooms, artichokes, or giardiniera.
🔪 Step by step instructions
First, combine the tortellini, peppers, olives, cheese and meats into a large mixing bowl and toss to combine. Next, combine the olive oil, vinegar, garlic, Italian seasoning, and salt in a small bowl or mason jar and stir or shake to combine.
Lastly, pour the dressing over the salad and toss to combine. Refrigerate the salad before serving for at least 2 hours or overnight for best results.
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⭐ Expert tips
- After cooking and draining your tortellini, toss it with a little bit of olive oil to prevent it from sticking while it's cooling.
- Make sure to cool the tortellini completely before adding it to the other ingredients or it will soak up too much of the dressing and become mushy.
- Use a mason jar to easily shake up the ingredients for the dressing and pour it on the salad.
⏲️ Make ahead and storage suggestions
This antipasto salad recipe is best when made ahead of time so the flavors have time to marinate together in the refrigerator. It will last in an airtight container in the refrigerator for 3-5 days.
🥗 More salad recipes
If you loved this antipasto salad recipe, check out these other salad recipes that I know you will love!
- Summer Panzanella
- Curry Chicken Salad with Grapes
- Melon Prosciutto Salad
- Italian Seafood Salad
Recipe
Antipasto Salad Recipe
Ingredients
- 2 pounds cooked cheese tortellini, approximately 12 ounces dried
- ½ cup sliced roasted red peppers, drained
- ⅓ cup sliced pepperoncini peppers, drained
- 1 can large black pitted olives, drained
- 4 ounces mozzarella cheese balls
- 8 ounces salami, diced into small cubes
- 8 ounces pepperoni, diced into small cubes
- 3 ounces extra virgin olive oil
- 1 ounce red wine vinegar
- 1 teaspoon chopped garlic
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
Instructions
- In a large mixing bowl, combine the tortellini, both peppers, olives, cheese, salami, and pepperoni. Toss to combine.
- In a small bowl or mason jar, combine the olive oil, vinegar, garlic, Italian seasoning, and salt. Stir or shake until ingredients are completely mixed together.
- Pour the dressing over the salad and toss to combine. Refrigerate for at least 2 hours or overnight for best results.
Notes
- After cooking and draining your tortellini, toss it with a little bit of olive oil to prevent it from sticking while it's cooling.
- Make sure to cool the tortellini completely before adding it to the other ingredients or it will soak up too much of the dressing and become mushy.
- Use a mason jar to easily shake up the ingredients for the dressing and pour it on the salad.
Substitutions and Variations
- Tortellini - Dried, frozen, or fresh tortellini can be used. It just needs to be cooked, drained of water, and completely cooled.
- Peppers - Either pre-sliced peppers or peppers that are whole that you slice on your own will work. Make sure drain the liquid from the peppers before adding them to the salad.
- Olives - Kalamata olives or castelvetrano olives are other alternatives.
- Cheese - Small pearl sized mozzarella balls or a larger mozzarella ball cut into smaller pieces would work. Cubed provolone cheese will also work.
- Meats - Small cubes of salami and pepperoni work better than sliced. Mortadella or cappicola would also be good alternatives.
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