A bright, simple salad that is easy to make and full of flavor.
INTRODUCTION
This Best Ever Antipasto Pasta Salad mixes pasta, meats, cheese, and vegetables in a tasty dressing. It is a cold salad that fits a picnic, a potluck, or a quick weeknight meal. The salad keeps well in the fridge and tastes even better after it sits a few hours. If you like a strong drink to serve after a meal, try the best Irish coffee for a warm finish.
This recipe is not hard. It uses frozen tortellini for a quick cook time. You cut meats and cheese into bite-size pieces and toss them with a bright, garlicky dressing. The salad is colorful and fills a bowl with many small tastes in every bite.
WHY YOU WILL LOVE THIS RECIPE
- It is fast to make. The pasta cooks in minutes and the rest is simple chopping and tossing.
- It makes a lot and feeds many people. This is a good choice for family meals and gatherings.
- You can make it ahead. The dressing soaks into the pasta and the flavors deepen over time.
- It stores well. Keep it in the fridge for a day or two for quick lunches or side dishes.
- It is flexible. Swap or add ingredients you like, and it still works.
HOW TO MAKE Best Ever Antipasto Pasta Salad
Start by making the dressing. The dressing is the flavor base. Mix garlic, roasted red pepper, minced onion, minced olives, Italian seasoning, black pepper, red pepper flakes, red wine vinegar, and olive oil. Whisk them well so they blend. This dressing gives a tangy, savory taste to the pasta and the meats.
Next, cook the tortellini in boiling water until it is tender. Drain well. Toss the hot pasta with the dressing so the flavors soak into the tortellini. While the pasta cooks, cut salami, smoked turkey, ham, and Asiago cheese into small cubes. Add the meats and then the vegetables and olives. Gently fold everything so the pieces stay whole and the cheese does not melt into the warm pasta.
If you want a warm, earthy drink to pair with this salad, consider trying a simple mushroom coffee recipe for a gentle finish that is low on acidity.
The salad tastes best after it sits in the fridge for at least an hour. This time lets the dressing soak into the pasta and lets the flavors blend. Serve cold or at room temperature.
EQUIPMENT NEEDED
- Large pot for boiling pasta
- Large mixing bowl for dressing and tossing
- Colander to drain the tortellini
- Chef’s knife and cutting board
- Measuring cups and spoons
- Whisk or fork for dressing
- Serving bowl and large spoon
Ingredients You’ll Need :
- 19 ounces frozen tortellini
- 4 ounces Genoa salami, cut into 1/4-1/2 inch cubes
- 4 ounces smoked turkey, cut into 1/4-1/2 inch cubes
- 4 ounces honey baked ham, cut into 1/4-1/2 inch cubes
- 4 ounces Asiago cheese, cut into 1/4-1/2 inch cubes
- 8 ounces grape tomatoes, halved
- 1/4 medium red onion, sliced thin
- 1 cup marinated artichoke hearts, chopped
- 1/4 cup black olives, sliced
- 1/4 cup Manzanilla Spanish olives, sliced
- 3 cloves garlic, minced
- 2 strips roasted red pepper, finely minced
- 3 red onion slices, finely minced
- 6 Manzanilla Spanish olives, finely minced
- 1 tablespoon dried Italian Seasoning
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
STEP-BY-STEP INSTRUCTIONS :
- Prepare the dressing: In a large bowl combine dressing ingredients (garlic, roasted red pepper, minced onion, minced olives, Italian seasoning, black pepper, red pepper flakes, red wine vinegar, and olive oil). Whisk until well combined. Set aside.
- Bring a large pot of water to a boil over medium-high heat. Cook tortellini according to package directions. Remove from heat and drain pasta. Pour tortellini into dressing and toss to combine.
- While the pasta is cooking, cut deli meats and cheese into bite-size pieces. Reserve cheese until pasta is completely prepared.
- Add cut meat to tortellini and gently stir until well combined. Toss in tomatoes, onion, artichoke hearts, and olives. Add cheese and stir to combine.
- Refrigerate until ready to serve (up to overnight).
- Serve and enjoy.
HOW TO SERVE Best Ever Antipasto Pasta Salad
Serve this salad cold or at room temperature. Put it in a large bowl and garnish with a few whole basil leaves or a sprinkle of extra black pepper. You can serve it as a main dish with a side salad and crusty bread. It also works well as a side for grilled meats or as part of a buffet.
If you want a festive drink to serve with a party plate, offer a warm cup of the best Christmas morning coffee. The coffee is a nice way to end a meal, especially in cool weather.
STORAGE & FREEZING : Best Ever Antipasto Pasta Salad
Store the salad in an airtight container in the refrigerator. It will keep well for 2 to 3 days. The pasta will soak up more dressing each day and the salad will taste more blended on day two.
Do not freeze this salad. The frozen and thawed ingredients, such as tomatoes and cheese, will change texture. Freezing will make the salad watery and soft when it thaws.
If you want to make parts ahead for freezing, you can freeze meat or cheese separately, but thaw them in the fridge and add them to freshly cooked pasta and dressing just before serving.
SERVING SUGGESTIONS
- Serve with crusty bread or garlic bread to soak up the dressing.
- Add a simple green salad for more vegetables and color.
- Offer sliced fruit or a light dessert for balance.
- For a non-alcoholic warm drink option, try the mushroom coffee recipe for a mild and earthy drink that pairs well with rich meats and cheeses.
Serve small bowls for lunch or larger plates for a main course. This salad is also easy to bring to picnics and potlucks because it travels well in a cool container.
VARIATIONS
- Make it vegetarian: Skip the meats and add more vegetables like roasted peppers, cucumbers, or artichokes. Add extra cheese or tofu for protein.
- Use different cheese: Try mozzarella, provolone, or feta if you prefer a milder or creamier cheese.
- Change the pasta: If you do not have tortellini, use rotini or bow ties. Cook time will vary, so follow the package directions.
- Make it spicy: Add more red pepper flakes or a splash of hot sauce to the dressing.
- Add herbs: Fresh basil, parsley, or oregano add nice color and bright flavor when mixed in before serving.
- Olive mix: Use Kalamata or green olives for different flavor notes.
FAQs
Q: Can I use fresh tortellini instead of frozen?
A: Yes. Fresh tortellini cooks faster. Watch it closely and follow the package time. Drain and toss with dressing right away.
Q: How long does the salad last in the fridge?
A: Keep it in an airtight container for 2 to 3 days. The flavor will deepen, but the vegetables may soften over time.
Q: Can I make this salad gluten-free?
A: Yes. Use a gluten-free stuffed pasta or a gluten-free pasta shape. Check all meat and seasoning labels to be sure they are gluten-free.
Q: Do I have to use Asiago cheese?
A: No. Use any firm cheese you like. Mozzarella, provolone, or a mild cheddar can work well.
Q: Can I skip the olives or add more?
A: Yes. Olives add a salty bite, but you can skip them or increase the amount based on taste.
Q: Should I add the cheese while the pasta is hot?
A: Add the cheese after the pasta is mixed with the dressing and has cooled a bit. The cheese should not melt fully if you want chunked pieces in the salad.
MAKE-AHEAD TIPS FOR Best Ever Antipasto Pasta Salad
- Make the dressing a day ahead and keep it in the fridge. Whisk it again before using.
- Cook the tortellini and toss it with dressing while still warm. Then cool to room temperature and refrigerate. Add meats, vegetables, and cheese just before serving for best texture.
- Chop the meats and cheese a day ahead and store them in a sealed container in the fridge. Keep tomatoes and fresh onion separate until you toss the salad.
- If you make the whole salad a day ahead, mix it well and taste before serving. Adjust salt and vinegar if the flavors have mellowed.
Best Ever Antipasto Pasta Salad
Ingredients
Method
- In a large bowl combine dressing ingredients (garlic, roasted red pepper, minced onion, minced olives, Italian seasoning, black pepper, red pepper flakes, red wine vinegar, and olive oil). Whisk until well combined.
- Bring a large pot of water to a boil over medium-high heat. Cook tortellini according to package directions. Remove from heat and drain pasta.
- Pour tortellini into dressing and toss to combine.
- While the pasta is cooking, cut deli meats and cheese into bite-size pieces. Reserve cheese until pasta is completely prepared.
- Add cut meat to tortellini and gently stir until well combined.
- Toss in tomatoes, onion, artichoke hearts, and olives. Add cheese and stir to combine.
- Refrigerate until ready to serve (up to overnight). Serve cold or at room temperature.