A favorite deli inspired Tortellini Antipasto Salad loaded with a variety of meats, cheeses and peppers that everyone will love.
Summer is just around the corner. If you are bored with making the usual macaroni salad and looking to try something new, look no further than this Tortellini Antipasto Salad. It’s the perfect salad to bring to any backyard barbecue but could also make for an easy weeknight meal too.
I used to make a similar pasta salad using rotini but the tortellini makes this salad even better. Mr. Mother Thyme loves it! Every time I make this it never lasts very long.
This Tortellini Antipasto Salad is loaded with an assortment of meats, cheeses and peppers. It is tossed with your favorite Italian dressing and a little bit of Italian seasoning to really elevate all the flavors in this salad. I recommend using good Italian dressing or even make your own.
You don’t have to wait until your next picnic to make this salad. It makes a great salad for lunch too!
Tortellini Antipasto Salad
- 19 ounce bag frozen cheese tortellini
- 2 1/4-inch slices genoa salami, chopped
- 2 1/4-inch slices ham, chopped
- 2 1/4-inch slices provolone, chopped
- 2 1/4-inch slices mozzarella, chopped
- 2/3 cup chopped roasted red peppers
- 1/3 cup chopped banana peppers
- 1/4 cup diced red onion
- 4-5 basil leaves chiffonade
- 1/2 teaspoon Italian seasoning
- 1 clove garlic minced
- 1/4 cup Italian dressing
- Salt and pepper
Cook tortellini per package instructions. Drain and place in a large bowl.
Add in remaining ingredients and gently toss until combined.
Season with salt and pepper to taste.
Chill until ready to serve.