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Italian Antipasto Tortellini Pasta Salad put together in a white bowl.
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Italian Antipasto Tortellini Pasta Salad

Italian Antipasto Tortellini Pasta Salad is an easy, cold, make ahead salad which takes under 20 minutes to make and is perfect for picnics, barbecues and family dinners!
Course Salads
Cuisine American, Italian
Diet Halal
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 Portions
Calories 2832kcal
Author Richa

Ingredients

  • 500 grams Dried Tortellini pasta
  • 2 cups Salami sliced
  • 2 cups Cherry Tomatoes cut in half
  • 2 cups Cucumber diced
  • 1 cup Bell Peppers diced (optional)
  • 1 cup Black Olives sliced
  • 2 cups Fresh Mozzarella cut into bite sized pieces

Italian Salad Dressing

  • ¾ cup Olive Oil
  • 3 tablespoons Red Wine Vinegar
  • 1 teaspoon Dry Oregano
  • 1 teaspoon Dry Basil
  • 1 tablespoon Brown Sugar
  • 1 tablespoon Salt
  • ½ cup Parmesan grated

Instructions

  • Cook the pasta in salted water according to package instructions till al dente. Drain, wash with cold water (to prevent sticking) and set aside.
  • Add all the ingredients for the dressing to a jar or blender and blend for a minute or two.
  • Toss all the ingredients for the salad with the dressing and refrigerate for at least 3-4 hours. The pasta stays well in the refrigerator for up to 2 days.

Notes

  1. Always add the pasta to boiling water. Never add pasta to warm or room temperature water. Time it and cook it till al dente. 
  2. You can also use a store bought Italian salad dressing for this recipe. 
  3. Let your pasta cool completely before tossing it with the other ingredients.If it’s still warm, the heat will start to cook and wilt the veggies. 

Nutrition

Calories: 2832kcal | Carbohydrates: 171g | Protein: 99g | Fat: 197g | Saturated Fat: 56g | Cholesterol: 352mg | Sodium: 10455mg | Potassium: 1227mg | Fiber: 20g | Sugar: 25g | Vitamin A: 4820IU | Vitamin C: 133mg | Calcium: 1336mg | Iron: 9mg