Antipasto Tortellini Pasta Salad
Dish up this antipasto tortellini pasta salad for a satisfying side dish or main dish. Loaded with deli meat, cheesy tortellini, veggies galore, all tossed in dressing. Whip this up soon for a satisfying dish.
- Prep
- 10 min
- Total time
- 10 min
- Servings
- 6 servings
Ingredients
- 1 20 oz package of fresh tortellini cooked and cooked
- 6 oz pepperoni chopped into ½” pieces
- 6 oz Genoa salami chopped into ½” pieces
- 3 oz pitted green olives
- 3 oz pitted kalamata olives
- 1 red or orange bell pepper diced
- 8 oz fresh mozzarella cubed
- 10 oz cherry tomatoes fresh
- 10 peppercinis
- 8 oz canned artichoke hearts drained
- 2 cup Italian salad dressing divided
- Garnish
- 2 tbsp fresh parsley chopped
- Optional: Italian seasoning optional
Method
-
In a large salad bowl, combine tortellini, pepperoni, salami, green olives,
-
kalamata olives, bell pepper, mozzarella, cherry tomatoes, peppercinis
-
and artichoke hearts.
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Pour half the salad dressing over the top of the ingredients. Toss.
-
If you’re serving later, refrigerate for up to 3 days. Before serving, add
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additional salad dressing until it has the amount you prefer.
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Sprinkle with fresh parsley and optional Italian seasoning.
Course
Nutrition per serving
Counted from 0 of the 1 ingredients; the rest have no figures recorded, so this is not a complete total.
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