Antipasto Tortellini Pasta Salad

Tender cheese tortellini tossed with veggies, mozzarella pearls, veggies, and creamy Italian dressing. My go-to for BBQs, road trips, camping, picnics, and luncheons!

Author: Sunday Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Servings: 8 People

Calories: 422 kcal per serving

Ingredients

2 tablespoons - red wine vinegar
½ tsp - Italian seasoning
¼ tsp - onion powder
1 clove - garlic
2 tablespoons - mayonnaise
¼ cup - extra virgin olive oil
Kosher salt
black pepper
20 ounces - cheese tortellini
1 cup - chickpeas
⅓ cup - sun-dried tomatoes
½ cup - olives
⅓ cup - artichoke hearts
⅓ cup - jarred sweet peppers
¼ cup - pepperoncinis
8 ounces - Mozzarella balls, pearls or Ciliegine
¼ cup - Parmesan
¾ cup - salami
¼ cup - fresh basil
Basil
Red pepper flakes

Instructions

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.
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