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Easy Tortellini Pasta Salad with pesto, cheese, meats, and fresh vegetables.

Easy Tortellini Pasta Salad — Pesto Antipasto

A delightful and easy-to-make pasta salad featuring tortellini, pesto, and antipasto ingredients that is perfect for potlucks and gatherings.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 350

Ingredients
  

Pasta and Dressing
  • 1 package Refrigerated cheese tortellini You can substitute with spinach tortellini.
  • 1 cup Pesto Store-bought is fine, choose one you like.
  • 1 squeeze Lemon For brightness.
Antipasto Ingredients
  • 6 oz Salami or pepperoni Slice into strips for better mixing.
  • 8 oz Mini mozzarella balls Or cubed mozzarella.
  • 1 jar Roasted red peppers Jarred is acceptable.
  • 1 cup Marinated artichoke hearts For extra flavor.
  • 1 cup Kalamata olives or black olives Your choice of olives.
  • 1 cup Cherry tomatoes Halved for better mix.
  • 1 cup Fresh basil Optional, but adds freshness.
  • Salt and pepper To taste Adjust seasoning as needed.

Method
 

Preparation
  1. Cook the tortellini in salted boiling water according to the package instructions. Drain and rinse quickly with cool water.
  2. In a large bowl, mix together the pesto, a squeeze of lemon, and a splash of liquid from the artichokes or roasted red peppers.
  3. Add black pepper and taste before adding salt.
Mixing
  1. Gently toss the cooked tortellini with the dressing.
  2. Add the salami, mozzarella, roasted red peppers, artichokes, olives, and cherry tomatoes. Mix gently to avoid smashing ingredients.
Chilling and Serving
  1. Refrigerate the salad for at least 30 minutes (2 hours preferred) to allow flavors to meld.
  2. Before serving, add fresh basil and taste again, adjusting with more lemon, pesto, or salt if needed.

Notes

The salad is best enjoyed chilled and can last up to 4 days in the refrigerator. Refresh with a little pesto or lemon juice before serving if it appears dry.