Best 8 Antipasto Salad With Tortellini Recipes

Are you looking for a simple and delicious recipe that blends the flavors of Italy with a modern twist? Look no further than an antipasto salad with tortellini – a delightful combination of crisp vegetables, cured meats, tangy cheeses, and tender pasta tossed in a zesty dressing. This vibrant salad is a perfect appetizer, side dish, or even a light main course that will impress your family and friends. With its colorful presentation and layers of savory ingredients, this antipasto salad with tortellini is sure to become a favorite in your kitchen.

Let's cook with our recipes!

ANTIPASTO TORTELLINI PASTA SALAD

Antipasto Tortellini Pasta Salad image

Provided by Morgan

Time 28m

Number Of Ingredients 17

Ingredients

20 ounces cheese tortellini,
1 1/2 cups grape or cherry tomatoes, sliced in half
1 1/2 cups mixed pitted olives
1 cup (5 ounces) chopped pepperoni
1 cup (5 ounces) chopped sopressata
1 cup mozzarella pearls
1 cup (5 ounces) chopped sharp provolone cheese
3/4 cup sliced roasted red peppers
1/4 red onion, diced
8 whole pepperoncini peppers, optional
6 fresh basil leaves, sliced into thin ribbons
1/2 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, minced
1 teaspoon dried oregano
Pinch of red pepper flakes
Kosher salt, to taste

Steps:

Cook the tortellini in salted water according to package instructions, until al dente. Strain and rinse with cold water to prevent sticking.
Add the tortellini and remaining pasta salad ingredients to a large bowl. Set aside.
In a large jar or blender, combine the dressing ingredients and shake or blend until well-combined. Pour the dressing over the pasta salad and toss to evenly distribute. Refrigerate for at least 2 hours.

ANTIPASTO SALAD WITH TORTELLINI

Antipasto Salad with Tortellini image

Serve this easy Antipasto Salad with Tortellini when you use refrigerated cheese tortellini. You'll definitely get requests for this antipasto salad!

Provided by My Food and Family

Categories Pasta

Time 3h15m

Yield 10 servings, 1 cup each

Number Of Ingredients 10

Ingredients

1 env. GOOD SEASONS Italian Dressing Mix
1/2 cup olive oil
1/4 cup HEINZ Distilled White Vinegar
3 Tbsp. water
2 pkg. (9 oz. each) refrigerated cheese tortellini, cooked, rinsed
1 small red onion, finely chopped
1 pkg. (8 oz.) KRAFT Mozzarella Cheese, cubed
1 large green pepper, chopped
2 cups cherry tomatoes, cut in half
1 can (2.25 oz.) sliced black olives, drained

Steps:

Prepare dressing mix with oil, vinegar and water as directed on package.
Combine remaining ingredients in large bowl. Add dressing; mix lightly.
Refrigerate several hours or until chilled.

Nutrition Facts : Calories 340, Fat 20 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g

TORTELLINI ANTIPASTO SALAD

Tortellini Antipasto Salad image

This came from a local grocery store. It sounds good, and easy to prepare... I can't wait to try it!

Provided by Mrs. Delishis

Categories < 30 Mins

Time 20m

Yield 10 cups, 10 serving(s)

Number Of Ingredients 7

Ingredients

2 (9 ounce) packages cheese tortellini, cooked, drained and rinsed
1 (1 ounce) package Italian salad dressing mix, prepared using less oil directions
1 small red onion, finely chopped
1 (8 ounce) package mozzarella cheese, cubed
1 large green pepper, chopped
2 cups cherry tomatoes, halved
1 (2 1/4 ounce) can sliced ripe olives, drained

Steps:

Combine all ingredients; cover.
Refrigerate several hours or until chilled.

Nutrition Facts : Calories 243.5, Fat 9.5, SaturatedFat 4.9, Cholesterol 39.4, Sodium 505.4, Carbohydrate 27.4, Fiber 1.9, Sugar 2.2, Protein 12.5

TORTELLINI ANTIPASTO SALAD RECIPE

Tortellini Antipasto Salad Recipe image

Delicious Cooked and Cooled Tortellini Salad

Provided by DinnerPlanner

Categories Healthy Salad

Number Of Ingredients 18

Ingredients

1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 teaspoons maple syrup
1 teaspoon Dijon mustard
2 teaspoons shallot (finely minced)
Salt and black pepper (to taste)
*Can use bottled dressing instead (see note above.)
20 oz. refrigerated tortellini
2 tablespoon extra virgin olive oil
2 cups fresh arugula
2 tablespoons fresh basil (sliced)
4 oz. Pepper Jack or other white cheese (cut into chunks)
4 oz. pepperoni (cut into small chunks)
1 cup black olives (cut in half)
1 cup cherry or grape tomatoes (cut in half)
1/3 cup balsamic vinaigrette (divided)
3 tablespoons Parmesan cheese (shaved)
salt and black pepper (to taste)

Steps:

Prepare the balsamic vinaigrette by combining all ingredients in a salad shaker or glass jar with a tight-fitting lid. Cover and shake vigorously until thoroughly combined. Set aside.
Prepare pasta according to package directions. (Add olive oil to the cooking water as instructed to prevent sticking). Rinse and drain well, and place in a large mixing bowl.
Add the fresh arugula, basil, Pepper Jack cheese, pepperoni, olives, and tomatoes. Season with salt and black pepper, to taste, and drizzle half the balsamic vinaigrette dressing on top. Gently fold the ingredients together with a spoon until thoroughly combined.
To serve, transfer the salad to a large serving bowl and top with shaved Parmesan cheese and a light drizzle of the remaining balsamic vinaigrette. Enjoy!

Nutrition Facts : Calories 425 kcal, Carbohydrate 29 g, Protein 14 g, Fat 47 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 42 mg, Sodium 1164 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 32 g, ServingSize 1 serving

ITALIAN ANTIPASTO SALAD

Italian Antipasto Salad image

Provided by Giada De Laurentiis

Categories appetizer

Time 10m

Yield 1 2/3 cups

Number Of Ingredients 16

Ingredients

1/2 head romaine lettuce, cut into bite-size pieces
1/2 head butter lettuce, cut into bite-size pieces
1/2 head iceberg lettuce, cut into bite-size pieces
1 cup rinsed canned red kidney beans, patted dry
1 cup rinsed canned garbanzo beans, patted dry
8 ounces salami, cubed
6 ounces Provolone, cubed
2 tomatoes, coarsely chopped
Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
1/2 cup red wine vinegar
3 tablespoons lemon juice
1 teaspoon honey
2 teaspoons salt
1 cup olive oil
Salt and freshly ground black pepper

Steps:

Mix the vinegar, lemon juice, honey, and salt in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette with salt and pepper, to taste.
Combine the first 8 ingredients in a large bowl. Toss with enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.

ITALIAN TORTELLINI ANTIPASTO SALAD

Italian Tortellini Antipasto Salad image

Refrigerated cheese tortellini gives you a head start on making this impressive antipasto salad tossed with peppers, tomatoes and sliced black olives.

Provided by My Food and Family

Categories Appetizers & Snacks

Time 3h15m

Yield 10 servings, 1 cup each

Number Of Ingredients 8

Ingredients

2 pkg. (8 oz. each) dried cheese tortellini, cooked, rinsed
1 pkg. (8 oz.) KRAFT Mozzarella Cheese, cubed
2 cups grape tomatoes, halved
3/4 cup each chopped red and yellow peppers
1 small sweet onion, finely chopped
1 can (2.25 oz.) sliced black olives, drained
1/4 tsp. dried Italian seasoning
1 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil

Steps:

Combine all ingredients except dressing in large bowl.
Add dressing; mix lightly.
Refrigerate several hours or until chilled.

Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 13 g

ANTIPASTO TORTELLINI AND TOMATO SALAD

Antipasto Tortellini and Tomato Salad image

Pasta salad is dinner-ready in less than 30 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 6

Number Of Ingredients 7

Ingredients

1 package (9 oz) refrigerated cheese-filled tortellini
1 cup drained Giardiniera vegetable mix (from 12-oz jar)
1 can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
3 plum (Roma) tomatoes, coarsely chopped (1 cup)
4 medium green onions, sliced (1/4 cup)
2 tablespoons chopped fresh parsley
1/2 cup balsamic vinaigrette dressing

Steps:

Cook and drain tortellini as directed on package. Rinse with cold water; drain.
Cut up large pieces in Giardiniera vegetable mix. In large bowl, mix tortellini, vegetable mix and remaining ingredients except dressing. Add dressing; toss to coat. Serve immediately, or refrigerate up to 2 hours.

Nutrition Facts : Calories 330, Carbohydrate 41 g, Cholesterol 15 mg, Fat 2, Fiber 6 g, Protein 12 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 8 g, TransFat 0 g

TORTELLINI SALAD

Tortellini Salad image

Pepperoni and mozzarella cheese make this a filling pasta salad. Serve with fruit for a nice summertime meal.

Provided by olivegrower

Categories Salad 100+ Pasta Salad Recipes Tortellini Pasta Salad Recipes

Time 1h25m

Yield 8

Number Of Ingredients 11

Ingredients

1 (16 ounce) package refrigerated cheese tortellini
4 ounces sliced pepperoni, quartered
2 green onions, sliced
1 (2.25 ounce) can sliced black olives
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
6 ounces mozzarella cheese, diced
⅓ cup extra-virgin olive oil
1 ½ tablespoons balsamic vinegar
1 ½ tablespoons distilled white vinegar
1 teaspoon dried Italian herb seasoning
salt and black pepper to taste

Steps:

Cook the tortellini according to package instructions, drain in a colander set in the sink, and rinse with cold water.
Place the tortellini, pepperoni, green onions, olives, artichoke hearts, and mozzarella cheese in a large salad bowl.
Whisk together the olive oil, balsamic vinegar, white vinegar, Italian seasonings, and salt and pepper in a bowl, and pour over the salad ingredients. Gently stir to combine, and refrigerate to chill before serving. For even better flavor, let chill in refrigerator for at least 2 hours before serving.

Nutrition Facts : Calories 415.3 calories, Carbohydrate 30.3 g, Cholesterol 52.8 mg, Fat 25.9 g, Fiber 2.6 g, Protein 17 g, SaturatedFat 8.1 g, Sodium 728.6 mg, Sugar 2.2 g

Summary:

- Antipasto Salad with Tortellini is a vibrant and flavorsome dish that combines the best of Italian antipasti with the hearty goodness of tortellini. - This versatile dish can be served as an appetizer, light lunch, or main course, making it perfect for various gatherings and meal options. - The combination of fresh, tangy, and savory ingredients, such as cured meats, roasted red peppers, artichoke, olives, and cheese, provides a delightful balance of flavors. - The addition of tortellini adds a satisfying texture and extra protein, making the dish more fulfilling. - The vibrant colors and presentation of the Antipasto Salad with Tortellini make it visually appealing and perfect for implikelyessive gatherings or special events.

Additional tips for making the best Antipasto Salad with Tortellini:

- Use high-quality ingredients to ensure the best flavors and textures. Opt for flavorful cured meats, tangy olives, and ripe, juicy tomatoes. - Roast your red peppers at home for a smoky and delicious taste. You can also use store-bought roasted peppers if you're short on time. - If you can't find tortellini, you can use other types of small Italian dumplings like pastina or conchiglie. - Feel free to customize the ingredients based on your personal喜好 and what you have on hand. You can add or omit certain veggies or meats to suit your taste. - For a vegetarian version of the dish, simply omit the cured meats and use more roasted veggies and cheese. - To make the dish ahead of time, prepare all the components and refrigerate them. When ready to serve, simply toss the ingredients together and drizzle with the vinaigrette.

Conclusion:

The Antipasto Salad with Tortellini is a delightful dish that captures the spirit of Italian antipasti and combines it with the hearty goodness of tortellini. With its vibrant colors, tantalizing flavors, and customizable ingredients, this dish is sure to become a favorite for gatherings, picnics, or simply as a light and flavorful meal. So, gather your ingredients and give this recipe a try – you won't be失望ed!