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antipasto salad in a bowl with a wooden spoon

Antipasto Salad Recipe

This zesty antipasto salad recipe is filled with all of the best Italian flavors. Tortellini is mixed with peppers, olives, cheese and meat and finished off with a homemade Italian dressing.
5 from 1 vote
Prep Time 10 mins
Chilling Time 2 hrs
Total Time 2 hrs 10 mins
Course Salad
Cuisine Italian
Servings 10 servings
Calories 650 kcal


  • 2 pounds cooked cheese tortellini approximately 12 ounces dried
  • ½ cup sliced roasted red peppers drained
  • 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
  • ½ teaspoon kosher salt


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


  • After cooking and draining your tortellini, toss it with a little bit of olive oil to prevent it from sticking while it's cooling.
  • Make sure to cool the tortellini completely before adding it to the other ingredients or it will soak up too much of the dressing and become mushy.
  • Use a mason jar to easily shake up the ingredients for the dressing and pour it on the salad.

Substitutions and Variations

  • Tortellini - Dried, frozen, or fresh tortellini can be used. It just needs to be cooked, drained of water, and completely cooled.
  • Peppers - Either pre-sliced peppers or peppers that are whole that you slice on your own will work. Make sure drain the liquid from the peppers before adding them to the salad. 
  • Olives - Kalamata olives or castelvetrano olives are other alternatives.
  • Cheese - Small pearl sized mozzarella balls or a larger mozzarella ball cut into smaller pieces would work. Cubed provolone cheese will also work.
  • Meats - Small cubes of salami and pepperoni work better than sliced. Mortadella or cappicola would also be good alternatives.

Make Ahead and Storage Instructions

This antipasto salad recipe is best when made ahead of time so the flavors have time to marinate together in the refrigerator. It will last in an airtight container in the refrigerator for 3-5 days.


Serving: 0.75cupCalories: 650kcalCarbohydrates: 42gProtein: 27gFat: 42gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 80mgSodium: 2134mgPotassium: 191mgFiber: 5gSugar: 3gVitamin A: 207IUVitamin C: 7mgCalcium: 205mgIron: 3mg
Did You Make This Recipe?Mention @SaporitoKitchen or tag #SaporitoKitchen!