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Antipasto Tortellini Pasta Salad

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Ingredients

Warning0 allergens identified

Antipasto Tortellini Pasta Salad

Creamy Italian Dressing

2 tablespoons red wine vinegar

½ tsp Italian seasoning

¼ tsp onion powder

1 clove garlicminced

2 tablespoons mayonnaise

¼ cup extra virgin olive oil

Kosher saltto taste

black pepper(to taste)

Antipasto Tortellini Salad

20 ounces cheese tortellini

1 cup chickpeasrinsed and drained

⅓ cup sun-dried tomatoeschopped

½ cup oliveshalved

⅓ cup artichoke heartschopped

⅓ cup jarred sweet pepperschopped

¼ cup pepperoncinischopped

8 ounces Mozzarella balls, pearls or Ciliegine("cherry size")

¼ cup Parmesanshaved

¾ cup salamidiced

¼ cup fresh basilchopped

Basil(to taste)

Red pepper flakes(to taste)

Instructions

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Creamy Italian Dressing

In a small bowl, whisk together the red wine vinegar, Italian seasoning, garlic, onion powder, mayonnaise, salt, and pepper until smooth.

While whisking, slowly drizzle in the olive oil until creamy and emulsified. Taste and add more salt and pepper as needed. Store in a jar in the fridge for up to a week.

Antipasto Tortellini Pasta Salad

Cook the cheese tortellini in a pot of salted, boiling water until al dente, according to package directions (about 3-5 minutes). Drain and rinse with cold water to prevent it from cooking further. Let it cool completely at room temperature or in the fridge while you prep the other ingredients.

Toss the cooled tortellini with the chickpeas, mozzarella pearls, sundried tomatoes, pickled peppers, cucumber, Parmesan, and basil. Stir in half of the creamy Italian dressing. Taste, and add more dressing according to taste. Enjoy!

Nutrition

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Tips & Tricks (5)

Ice Bath for Tortellini 🧊
Shock cooked tortellini in ice water immediately after draining to stop the cooking process and prevent mushiness, then toss lightly with olive oil to prevent sticking.
Marinate Components Separately ⏱️
Let your olives, pepperoncinis, artichoke hearts, and sun-dried tomatoes marinate in the dressing for 30 minutes before mixing with tortellini to develop deeper, more complex flavors.
Reserve Fresh Basil for Last 🌿
Add fresh basil and mozzarella pearls just before serving to maintain their bright, delicate flavors rather than letting them wilt or become overpowered by the acidic dressing.
Balance Acid and Oil Ratio 🫒
Use a 1:3 ratio of red wine vinegar to extra virgin olive oil in your dressing; this prevents the salad from becoming too acidic or heavy while keeping tortellini tender.
Make-Ahead Strategy ⏲️
Assemble the salad 2-4 hours ahead but store undressed, then add the creamy Italian dressing 30 minutes before serving to prevent the tortellini from absorbing too much liquid and becoming soggy.