Italian Tortellini Salad
Recipe Type: Antipasto
Serves: 10 servings
Italian Tortellini Salad combines all the robust flavors of a classic antipasto appetizer. It's a great side dish for the summer BBQ or a delicious main dish on its own!
For the salad:
  • 19 oz. bag frozen tortellini
  • 1 sweet bell pepper, chopped
  • Half of a 6 ounce jar of pitted ripe olives
  • Half of a 12 ounce jar of artichoke hearts, roughly chopped
  • 5 ounces cherry tomatoes, halved
  • 4 ounces cappicola ham, chopped
  • 4 ounces Genoa salami, chopped
  • 8 ounces smoked provolone cheese, chopped
  • Large handful fresh basil, torn into small pieces
For the dressing:
  • 1 teaspoon dijon mustard
  • ¼ cup red wine vinegar
  • 1 clove garlic
  • ½ teaspoon salt
  • ½ teaspoon fresh ground pepper
  • ½ cup olive oil
  1. Cook tortellini in a large pot according to package directions. Drain and rinse with cold water to cool the pasta down and stop it from cooking more.
  2. In a large bowl combine tortellini, bell pepper, olives, tomatoes, ham, salami, cheese, and basil.
  3. In a small jelly jar combine mustard, vinegar, garlic, salt, pepper, and olive oil. Place the lid on the jar and shake it well for a minute, or until ingredients are well combined.
  4. Pour dressing over the tortellini mixture and toss to combine. Chill until ready to serve. Garnish with additional basil if desired.
Recipe by Honest Cooking at