Pin it
This rich Mediterranean pasta salad combines all the vibrant flavors of a classic antipasto platter into one satisfying dish. The cheese-filled tortellini creates a hearty base for the array of Italian meats, cheeses, and vegetables, all brought together with a simple homemade vinaigrette that enhances every bite.
I first brought this pasta salad to a neighborhood block party last summer, and it disappeared faster than anything else on the table. Now it's my signature potluck contribution, with friends specifically requesting "that amazing antipasto pasta thing" whenever we gather.
Ingredients
- Cheese tortellini: Offers a rich foundation and makes this salad substantial enough for a main dish
- Artichoke hearts: Provide a tender texture and mild earthy flavor that complements the stronger ingredients
- Green and black olives: Bring briny saltiness that balances the creamy cheeses
- Mini pepperoni and quartered salami: Deliver bold savory flavor and satisfying chew
- Smoked Gouda: Adds a wonderful depth with its subtle smokiness
- Fresh mozzarella pearls: Provide creamy pockets of mild dairy flavor
- Grape tomatoes: Contribute bright acidity and fresh garden flavor
- Fresh parsley: Adds color and a clean herbaceous finish
- Olive oil: Forms the silky base for the dressing
- Red wine vinegar: Provides the perfect tangy counterpoint to all the rich components
- Dijon mustard: Acts as an emulsifier while adding complexity to the dressing
- Dried oregano and thyme: Infuse the dressing with classic Italian herbal notes
Step-by-Step Instructions
- Prepare the pasta:
- Cook the cheese tortellini according to package directions until just al dente, typically 7 to 9 minutes. Be careful not to overcook as the pasta will continue to absorb dressing. Immediately rinse under cold water to stop the cooking process and prevent sticking.
- Prep the ingredients:
- Drain and quarter the artichoke hearts if they are not already quartered. Halve the grape tomatoes. Cut the salami slices into quarters and cube the smoked Gouda into half-inch pieces. Drain the olives if they came in brine.
- Assemble the salad:
- In a large serving bowl, combine the cooled tortellini, artichoke hearts, green olives, black olives, mini pepperoni, quartered salami, cubed smoked Gouda, mozzarella pearls, and halved grape tomatoes. Gently fold everything together, being careful not to break the tortellini.
- Make the dressing:
- In a mason jar, combine the olive oil, red wine vinegar, Dijon mustard, dried oregano, dried thyme, and a generous pinch each of kosher salt and freshly cracked black pepper. Secure the lid and shake vigorously for about 30 seconds until the mixture is well emulsified.
- Dress and serve:
- Pour half the dressing over the salad and toss gently to coat all ingredients evenly. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Just before serving, add the remaining dressing and sprinkle with freshly chopped parsley for a bright finish.
Pin it
The mini pepperoni is actually my secret weapon in this recipe. While traditional antipasto platters often feature larger slices of meat, these tiny discs distribute perfectly throughout the salad, ensuring you get a burst of that distinctive pepperoni flavor in every forkful. My husband originally suggested adding them when I was developing this recipe, and it was such a brilliant twist that I've never made it without them since.
Storage and Leftovers
This pasta salad will keep beautifully in the refrigerator for up to 3 days in an airtight container. The flavors actually continue to develop and improve after the first day, making it an excellent meal prep option. If you plan to store it longer than a day, consider reserving more of the dressing to refresh the salad when serving leftovers, as the pasta will continue to absorb the dressing over time.
Easy Variations
The beauty of this antipasto pasta salad lies in its adaptability. Consider swapping in marinated mushrooms or roasted red peppers for the artichoke hearts. For a spicier version, add pickled pepperoncini or a pinch of red pepper flakes to the dressing. Vegetarians can simply omit the meats and add extra vegetables like cucumber or blanched broccoli florets. The basic formula remains the same—chewy pasta, marinated vegetables, salty elements, and a bright dressing.
Pin it
Serving Suggestions
Serve this hearty salad with warm crusty Italian bread and a crisp white wine like Pinot Grigio for a complete summer meal. For a more substantial spread, pair it with grilled chicken or a simple tomato soup. In warmer months, I like to serve it slightly chilled but not cold from the refrigerator—about 20 minutes at room temperature allows the flavors to fully bloom.
Frequently Asked Questions
- → Can I make this antipasto pasta salad ahead of time?
Yes! This salad actually benefits from being made a few hours ahead. Prepare the salad and toss with half the dressing, then refrigerate. Add the remaining dressing and fresh parsley just before serving for the best flavor and texture.
- → How long will this pasta salad keep in the refrigerator?
When stored in an airtight container, this antipasto pasta salad will keep well for 3-4 days in the refrigerator. The flavors often improve after the first day as they have time to meld together.
- → Can I substitute different types of pasta?
Absolutely! While cheese tortellini adds wonderful flavor and texture, you could substitute other pasta shapes like rotini, farfalle (bow tie), or penne. Just cook until al dente according to package directions.
- → What can I use instead of pepperoni and salami for a vegetarian version?
For a vegetarian option, omit the meats and add extras like marinated mushrooms, roasted red peppers, sun-dried tomatoes, or chickpeas for protein. You could also include more cheese varieties like feta or provolone.
- → Can I use bottled Italian dressing instead of making my own?
Yes, you can substitute about 3/4 cup of your favorite bottled Italian dressing if you're short on time. However, the homemade dressing is simple to prepare and offers a fresher flavor that really elevates the salad.
- → How can I make this dish more substantial for a main course?
To make this a heartier main dish, consider adding diced grilled chicken, shrimp, or tuna. You could also increase the protein by adding more cheese or incorporating chickpeas or white beans.