There are several reasons this tortellini antipasto salad recipe is amazing and you should try it. It is really filling and satisfying so it works as both a lunch and a side dish or snack. It keeps for a long time in the fridge, so you can make a batch and eat it all week. This salad transports well, so it is great to bring camping, to a picnic, to the beach, wherever. This is one of my go to camping lunches that I prepare before leaving home so there is no work for me out in nature, and everyone loves it. You can completely customize it to your tastes and add things or take things out. It is super flexible.
You could also use frozen tortellini in this, if you can’t find the fresh stuff. I like a combo of cheddar and mozzarella best for the cheese, but using parmesan is tasty too. I most often use the listed combo of deli meats, but if I can’t find capicola I just sub in some hard salami instead. The giardiniera really makes this salad, so don’t leave it out unless you hate it. The fresh vinegary vegetables really help offset all the meat and cheese.
If you are looking for more side dish ideas, check out the rest of my side recipes.
Tortellini Antipasto Salad
- 2 16 oz packages fresh tortellini
- 4 oz Genoa salami cut into cubes or strips
- 4 oz mortadella cut into cubes or strips
- 4 oz capicola cut into cubes or strips
- 4 oz cheddar cheese cut into small cubes
- 4 oz mozzarella or parmesan cut into small cubes
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 2 tsp minced garlic
- 1 tsp dried Italian seasoning
- salt and pepper to taste
- 1 6 oz jar giardiniera chopped into small pieces
- 1/2 cup roasted red peppers chopped
- 1/2 cup green olives chopped
- 1/2 cup kalamata olives chopped
- 2 tbsp capers
- Cook the tortellini according to package, then drain and cool under running water. Whisk the dressing ingredients and spices in a bowl. Combine the tortellini, cheeses and meats, vegetables, and dressing in a bowl and gently mix. Store in the fridge and enjoy.