Antipasto Salad

antipasto salad in a bowl with a wooden spoon

5 from 8 reviews

This zesty antipasto salad is filled with all of the best Italian flavors. Tortellini mixed with cured meats, peppers, olives, and cheese topped with a homemade dressing. 


  • 2 pounds cooked cheese tortellini, approximately 12 ounces dried
  • 1/2 cup sliced roasted red peppers, drained
  • 1/3 cup sliced pepperoncini peppers, drained
  • 1 can large black pitted olives, drained
  • 4 ounces mozzarella cheese balls
  • 8 ounces salami, diced into small cubes
  • 8 ounces pepperoni, diced into small cubes
  • 3 ounces extra virgin olive oil
  • 1 ounce red wine vinegar
  • 1 teaspoon chopped garlic
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon kosher salt


  1. In a large bowl, combine tortellini, both peppers, olives, cheese, salami, and pepperoni. Toss to combine.
  2. In a small bowl or mason jar, combine olive oil, vinegar, garlic, Italian seasoning, and salt. Stir or shake until ingredients are mixed together.
  3. Pour dressing over the salad and toss to combine. Refrigerate for at least 2 hours or overnight for best results.


Keywords: antipasto, salad, italian, summer, side dish