Name: Best Ever Antipasto Pasta Salad Recipe
Ingredients: 19 ounces Frozen Tortellini: The heart of this salad is the tortellini. Frozen tortellini is incredibly convenient and cooks up quickly, making this recipe perfect for busy weeknights. You can use cheese tortellini, which is classic and complements the other ingredients beautifully. Alternatively, for a richer flavor, consider spinach and ricotta tortellini or even meat-filled tortellini if you prefer a heartier salad. Fresh tortellini will also work, but be mindful of the cooking time as it’s typically shorter than frozen. For a gluten-free option, explore gluten-free tortellini, which are becoming increasingly available in supermarkets.; 4 ounces Genoa Salami, cut into 1/4-1/2″ cubes: Genoa salami provides a wonderful salty and savory depth to the salad. Its slightly fermented flavor adds complexity that balances the sweetness of the tomatoes and the tanginess of the dressing. When cubing the salami, aim for bite-sized pieces that are easy to eat with the other salad components. If you’re not a fan of Genoa salami, you could substitute it with other Italian dry salamis like pepperoni, soppressata, or even prosciutto (though prosciutto is often more delicate and might be better added closer to serving). For a vegetarian option, consider using marinated and grilled vegetables like zucchini or bell peppers in place of the salami to maintain a similar texture and flavor profile.; 4 ounces Smoked Turkey, cut into 1/4-1/2″ cubes: Smoked turkey introduces a different layer of savory flavor and a leaner protein option. The smoky notes enhance the overall complexity of the salad and pair wonderfully with the Italian dressing. Look for good quality smoked turkey breast from the deli counter for the best flavor and texture. You could also use roasted turkey breast if you prefer a less intense smoky flavor, or even grilled chicken breast for a different protein option. For a vegetarian twist, consider adding marinated and grilled tofu or tempeh cubes for a protein boost.; 4 ounces Honey Baked Ham, cut into 1/4-1/2″ cubes: Honey baked ham brings a touch of sweetness and a tender texture to the salad, contrasting nicely with the saltier salami and smoked turkey. The subtle sweetness of the honey glaze adds a pleasant dimension to the overall flavor profile. If honey baked ham isn’t available, you can use regular baked ham or even Black Forest ham for a slightly different flavor. Again, for vegetarian adaptations, consider using roasted sweet potatoes or butternut squash cubes to mimic the sweetness and texture of honey baked ham.; 4 ounces Asiago Cheese, cut into 1/4-1/2″ cubes: Asiago cheese offers a nutty, slightly sharp, and creamy element to the salad. Its semi-hard texture holds its shape well in the salad and doesn’t melt too easily, making it ideal for this dish. If you can’t find Asiago, provolone cheese or mozzarella pearls would be good substitutes, though they will have a milder flavor. For a sharper flavor, you could use Parmesan cheese in larger chunks, or even crumbled feta for a saltier, tangier option. For a vegan version, consider using a plant-based cheese alternative that is firm and flavorful, such as vegan provolone or mozzarella.; 8 ounces Grape Tomatoes, halved: Grape tomatoes provide a burst of freshness, sweetness, and acidity. Their juicy texture and bright red color add visual appeal to the salad. Halving them makes them bite-sized and releases their flavor into the dressing. Cherry tomatoes or even larger Roma tomatoes, diced, can be used as substitutes. For a sweeter flavor, try using heirloom tomatoes or sun-dried tomatoes (oil-packed, drained) for a more intense, concentrated tomato flavor.; 1/4 medium Red Onion, sliced thin: Red onion contributes a sharp, pungent flavor that cuts through the richness of the meats and cheese. Slicing it thinly helps to mellow its intensity while still providing a noticeable flavor. If you find red onion too strong, you can soak the slices in cold water for 10-15 minutes to reduce their sharpness. Alternatively, you could use milder options like shallots or sweet onions. For a pickled element, consider quick-pickling the red onion slices in vinegar and a touch of sugar before adding them to the salad.; 1 cup Marinated Artichoke Hearts, chopped: Marinated artichoke hearts offer a tangy, slightly briny, and tender component to the salad. The marinade, often in oil and herbs, adds extra flavor and moisture. Chopping them into smaller pieces ensures they are evenly distributed throughout the salad. If you can’t find marinated artichoke hearts, you can use canned artichoke hearts packed in water or brine, but be sure to marinate them yourself in a mixture of olive oil, vinegar, garlic, and herbs to replicate the flavor. Grilled artichoke hearts would also be a delicious addition, adding a smoky char to the salad.; 1/4 cup Black Olives, sliced: Black olives bring a salty, briny, and slightly bitter flavor, along with a soft, meaty texture. Slicing them makes them easier to eat in the salad. Kalamata olives or Niçoise olives would also be excellent choices, offering more intense and complex olive flavors. For a milder option, consider using green olives instead of black olives.; 1/4 cup Manzanilla Spanish Olives, sliced: Manzanilla olives provide a milder, slightly buttery, and nutty flavor compared to black olives. Their pimento stuffing adds a touch of sweetness and visual appeal. Cerignola olives or Castelvetrano olives could also be used for different textures and flavor profiles. If you prefer a spicier kick, consider using olives stuffed with jalapeños or garlic.; 3 cloves Garlic, minced: Garlic is the aromatic backbone of this dressing, providing a pungent and savory base. Freshly minced garlic is essential for the best flavor. You can adjust the amount of garlic to your preference, adding more for a bolder garlic flavor or less for a milder taste. Roasting the garlic cloves before mincing can mellow their sharpness and add a sweeter, caramelized note to the dressing.; 2 strips Roasted Red Pepper, finely minced: Roasted red peppers introduce a sweet, smoky, and slightly tangy element to the dressing. Their vibrant red color also adds visual appeal. You can roast red peppers yourself under the broiler or on the grill, or use jarred roasted red peppers for convenience. Be sure to drain and pat them dry before mincing. If you don’t have roasted red peppers, you could substitute them with sun-dried tomatoes (oil-packed, drained and finely chopped) for a different kind of sweetness and umami.; 3 Red Onion slices, finely minced: Similar to the red onion in the salad, minced red onion in the dressing adds a sharp, pungent bite that complements the other flavors. Finely mincing it ensures it blends seamlessly into the dressing and doesn’t overpower the other ingredients. Again, soaking the red onion slices in cold water before mincing can reduce their sharpness if desired.; 6 Manzanilla Spanish Olives, finely minced: Minced Manzanilla olives in the dressing amplify the olive flavor and add a briny, savory note that ties in with the olives in the salad. They also contribute a subtle textural element to the dressing. You can use the same type of olives that you are using in the salad for consistency, or experiment with different types of olives in the dressing for a more complex flavor.; 1 tablespoon Dried Italian Seasoning: Italian seasoning is a blend of dried herbs like oregano, basil, thyme, rosemary, and marjoram. It provides a classic Italian herb flavor profile that is essential for an Italian dressing. Ensure your Italian seasoning is fresh for the best flavor. If you prefer to use fresh herbs, you can use a combination of fresh oregano, basil, and parsley, finely chopped, in place of the dried Italian seasoning.; 1/2 teaspoon Fresh Ground Black Pepper: Freshly ground black pepper adds a pungent, slightly spicy kick and enhances the overall flavor of the dressing. Freshly ground pepper is always preferred over pre-ground pepper for its superior aroma and flavor. You can adjust the amount of black pepper to your preference.; 1/4 teaspoon Red Pepper Flakes: Red pepper flakes provide a touch of heat to the dressing, adding a subtle spicy kick that balances the other flavors. If you prefer a milder dressing, you can reduce or omit the red pepper flakes. For a more intense heat, you can use a pinch of cayenne pepper instead.; 1/4 cup Red Wine Vinegar: Red wine vinegar provides the acidity that is crucial for a zesty Italian dressing. It brightens the flavors and balances the richness of the olive oil. You can use other types of vinegar, such as white wine vinegar or apple cider vinegar, but red wine vinegar is traditionally used in Italian dressing and offers a deeper, more robust flavor. Balsamic vinegar can also be used for a sweeter, more complex dressing, but it will change the flavor profile significantly.; 1/4 cup Extra Virgin Olive Oil: Extra virgin olive oil is the foundation of this dressing, providing richness, body, and a fruity, slightly peppery flavor. Use good quality extra virgin olive oil for the best taste. Avoid using overly strong or bitter olive oils, as they can overpower the other flavors in the dressing. You can adjust the amount of olive oil to your preference, using slightly more for a richer dressing or slightly less for a lighter dressing.

Ingredients

Scale

19 ounces Frozen Tortellini: The heart of this salad is the tortellini. Frozen tortellini is incredibly convenient and cooks up quickly, making this recipe perfect for busy weeknights. You can use cheese tortellini, which is classic and complements the other ingredients beautifully. Alternatively, for a richer flavor, consider spinach and ricotta tortellini or even meat-filled tortellini if you prefer a heartier salad. Fresh tortellini will also work, but be mindful of the cooking time as it’s typically shorter than frozen. For a gluten-free option, explore gluten-free tortellini, which are becoming increasingly available in supermarkets.

4 ounces Genoa Salami, cut into 1/4-1/2″ cubes: Genoa salami provides a wonderful salty and savory depth to the salad. Its slightly fermented flavor adds complexity that balances the sweetness of the tomatoes and the tanginess of the dressing. When cubing the salami, aim for bite-sized pieces that are easy to eat with the other salad components. If you’re not a fan of Genoa salami, you could substitute it with other Italian dry salamis like pepperoni, soppressata, or even prosciutto (though prosciutto is often more delicate and might be better added closer to serving). For a vegetarian option, consider using marinated and grilled vegetables like zucchini or bell peppers in place of the salami to maintain a similar texture and flavor profile.

4 ounces Smoked Turkey, cut into 1/4–1/2″ cubes: Smoked turkey introduces a different layer of savory flavor and a leaner protein option. The smoky notes enhance the overall complexity of the salad and pair wonderfully with the Italian dressing. Look for good quality smoked turkey breast from the deli counter for the best flavor and texture. You could also use roasted turkey breast if you prefer a less intense smoky flavor, or even grilled chicken breast for a different protein option. For a vegetarian twist, consider adding marinated and grilled tofu or tempeh cubes for a protein boost.

4 ounces Honey Baked Ham, cut into 1/4–1/2″ cubes: Honey baked ham brings a touch of sweetness and a tender texture to the salad, contrasting nicely with the saltier salami and smoked turkey. The subtle sweetness of the honey glaze adds a pleasant dimension to the overall flavor profile. If honey baked ham isn’t available, you can use regular baked ham or even Black Forest ham for a slightly different flavor. Again, for vegetarian adaptations, consider using roasted sweet potatoes or butternut squash cubes to mimic the sweetness and texture of honey baked ham.

4 ounces Asiago Cheese, cut into 1/4–1/2″ cubes: Asiago cheese offers a nutty, slightly sharp, and creamy element to the salad. Its semi-hard texture holds its shape well in the salad and doesn’t melt too easily, making it ideal for this dish. If you can’t find Asiago, provolone cheese or mozzarella pearls would be good substitutes, though they will have a milder flavor. For a sharper flavor, you could use Parmesan cheese in larger chunks, or even crumbled feta for a saltier, tangier option. For a vegan version, consider using a plant-based cheese alternative that is firm and flavorful, such as vegan provolone or mozzarella.

8 ounces Grape Tomatoes, halved: Grape tomatoes provide a burst of freshness, sweetness, and acidity. Their juicy texture and bright red color add visual appeal to the salad. Halving them makes them bite-sized and releases their flavor into the dressing. Cherry tomatoes or even larger Roma tomatoes, diced, can be used as substitutes. For a sweeter flavor, try using heirloom tomatoes or sun-dried tomatoes (oil-packed, drained) for a more intense, concentrated tomato flavor.

1/4 medium Red Onion, sliced thin: Red onion contributes a sharp, pungent flavor that cuts through the richness of the meats and cheese. Slicing it thinly helps to mellow its intensity while still providing a noticeable flavor. If you find red onion too strong, you can soak the slices in cold water for 10–15 minutes to reduce their sharpness. Alternatively, you could use milder options like shallots or sweet onions. For a pickled element, consider quick-pickling the red onion slices in vinegar and a touch of sugar before adding them to the salad.

1 cup Marinated Artichoke Hearts, chopped: Marinated artichoke hearts offer a tangy, slightly briny, and tender component to the salad. The marinade, often in oil and herbs, adds extra flavor and moisture. Chopping them into smaller pieces ensures they are evenly distributed throughout the salad. If you can’t find marinated artichoke hearts, you can use canned artichoke hearts packed in water or brine, but be sure to marinate them yourself in a mixture of olive oil, vinegar, garlic, and herbs to replicate the flavor. Grilled artichoke hearts would also be a delicious addition, adding a smoky char to the salad.

1/4 cup Black Olives, sliced: Black olives bring a salty, briny, and slightly bitter flavor, along with a soft, meaty texture. Slicing them makes them easier to eat in the salad. Kalamata olives or Niçoise olives would also be excellent choices, offering more intense and complex olive flavors. For a milder option, consider using green olives instead of black olives.

1/4 cup Manzanilla Spanish Olives, sliced: Manzanilla olives provide a milder, slightly buttery, and nutty flavor compared to black olives. Their pimento stuffing adds a touch of sweetness and visual appeal. Cerignola olives or Castelvetrano olives could also be used for different textures and flavor profiles. If you prefer a spicier kick, consider using olives stuffed with jalapeños or garlic.

Zesty Italian Dressing

The dressing is the glue that binds all these wonderful ingredients together and elevates the Antipasto Pasta Salad to a truly exceptional dish. This homemade Zesty Italian Dressing is far superior to store-bought versions in terms of freshness and flavor. Let’s explore each ingredient and its role in creating this vibrant dressing.

3 cloves Garlic, minced: Garlic is the aromatic backbone of this dressing, providing a pungent and savory base. Freshly minced garlic is essential for the best flavor. You can adjust the amount of garlic to your preference, adding more for a bolder garlic flavor or less for a milder taste. Roasting the garlic cloves before mincing can mellow their sharpness and add a sweeter, caramelized note to the dressing.

2 strips Roasted Red Pepper, finely minced: Roasted red peppers introduce a sweet, smoky, and slightly tangy element to the dressing. Their vibrant red color also adds visual appeal. You can roast red peppers yourself under the broiler or on the grill, or use jarred roasted red peppers for convenience. Be sure to drain and pat them dry before mincing. If you don’t have roasted red peppers, you could substitute them with sun-dried tomatoes (oil-packed, drained and finely chopped) for a different kind of sweetness and umami.

3 Red Onion slices, finely minced: Similar to the red onion in the salad, minced red onion in the dressing adds a sharp, pungent bite that complements the other flavors. Finely mincing it ensures it blends seamlessly into the dressing and doesn’t overpower the other ingredients. Again, soaking the red onion slices in cold water before mincing can reduce their sharpness if desired.

6 Manzanilla Spanish Olives, finely minced: Minced Manzanilla olives in the dressing amplify the olive flavor and add a briny, savory note that ties in with the olives in the salad. They also contribute a subtle textural element to the dressing. You can use the same type of olives that you are using in the salad for consistency, or experiment with different types of olives in the dressing for a more complex flavor.

1 tablespoon Dried Italian Seasoning: Italian seasoning is a blend of dried herbs like oregano, basil, thyme, rosemary, and marjoram. It provides a classic Italian herb flavor profile that is essential for an Italian dressing. Ensure your Italian seasoning is fresh for the best flavor. If you prefer to use fresh herbs, you can use a combination of fresh oregano, basil, and parsley, finely chopped, in place of the dried Italian seasoning.

1/2 teaspoon Fresh Ground Black Pepper: Freshly ground black pepper adds a pungent, slightly spicy kick and enhances the overall flavor of the dressing. Freshly ground pepper is always preferred over pre-ground pepper for its superior aroma and flavor. You can adjust the amount of black pepper to your preference.

1/4 teaspoon Red Pepper Flakes: Red pepper flakes provide a touch of heat to the dressing, adding a subtle spicy kick that balances the other flavors. If you prefer a milder dressing, you can reduce or omit the red pepper flakes. For a more intense heat, you can use a pinch of cayenne pepper instead.

1/4 cup Red Wine Vinegar: Red wine vinegar provides the acidity that is crucial for a zesty Italian dressing. It brightens the flavors and balances the richness of the olive oil. You can use other types of vinegar, such as white wine vinegar or apple cider vinegar, but red wine vinegar is traditionally used in Italian dressing and offers a deeper, more robust flavor. Balsamic vinegar can also be used for a sweeter, more complex dressing, but it will change the flavor profile significantly.

1/4 cup Extra Virgin Olive Oil: Extra virgin olive oil is the foundation of this dressing, providing richness, body, and a fruity, slightly peppery flavor. Use good quality extra virgin olive oil for the best taste. Avoid using overly strong or bitter olive oils, as they can overpower the other flavors in the dressing. You can adjust the amount of olive oil to your preference, using slightly more for a richer dressing or slightly less for a lighter dressing.

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Instructions

Prepare the dressing: In a large bowl combine dressing ingredients. Whisk until well combined. Set aside.
- This is the first and perhaps most crucial step, as the dressing is the flavor foundation of the entire salad. Using a large bowl provides ample space for whisking and prevents spills. Combine all the dressing ingredients – minced garlic, roasted red pepper, red onion, Manzanilla olives, Italian seasoning, black pepper, red pepper flakes, red wine vinegar, and extra virgin olive oil – in the bowl.
- The key to a well-emulsified and flavorful dressing is thorough whisking. Whisk vigorously for at least a minute or two until the dressing is well combined and slightly thickened. This process helps to blend the oil and vinegar, creating a smoother and more cohesive dressing. If you have an immersion blender or a small food processor, you can also use it to emulsify the dressing for an even smoother texture.
- Setting the dressing aside allows the flavors to meld and deepen while you prepare the other salad components. This resting time is important for enhancing the overall taste of the dressing.

Bring a large pot of water to a boil over medium-high heat. Cook tortellini according to package directions. Remove from heat and drain pasta. Pour tortellini into dressing and toss to combine. The tortellini will soak up some of the dressing and give it an amazing flavor.
- Using a large pot ensures that the tortellini has enough space to cook evenly and doesn’t overcrowd the pot, which can lower the water temperature and result in unevenly cooked pasta. Fill the pot with plenty of water – at least 4-6 quarts for 19 ounces of tortellini.
- Bring the water to a rolling boil over medium-high heat. Adding a generous amount of salt to the boiling water (about 1-2 tablespoons) is crucial for seasoning the tortellini from the inside out. The salt enhances the flavor of the pasta and the entire salad.
- Once the water is boiling, add the frozen tortellini. Cook according to the package directions, usually around 3-5 minutes for frozen tortellini. Be careful not to overcook the tortellini; they should be tender but still slightly firm to the bite (al dente). Overcooked tortellini can become mushy and lose their shape.
- As soon as the tortellini is cooked, remove the pot from the heat and drain the pasta immediately in a colander. Draining promptly prevents the tortellini from continuing to cook in the hot water and becoming overcooked.
- Pour the hot, drained tortellini directly into the bowl with the prepared dressing. Tossing the hot pasta with the dressing while it’s still warm is essential because the heat helps the tortellini absorb the dressing more effectively, infusing it with flavor from the inside out. Gently toss the tortellini and dressing to ensure that every piece is coated. This step is key to achieving that “amazing flavor” mentioned in the recipe description.

While the pasta is cooking, prepare deli meats and cheeses: cut meats and cheese into bite size pieces, approximately 1/4-1/2” in size.
- This step ensures efficient use of time. While the tortellini is cooking, you can prepare the deli meats and cheese. Using a cutting board and a sharp knife, cut the Genoa salami, smoked turkey, honey baked ham, and Asiago cheese into bite-sized cubes, approximately 1/4-1/2 inch in size. Uniformly sized pieces are not only aesthetically pleasing but also ensure that each bite of the salad contains a balanced mix of flavors and textures.
- Preparing these ingredients while the pasta cooks minimizes the overall preparation time and makes the recipe even quicker to assemble.

Reserve cheese until pasta is completely prepared (or it may melt from the heat of the pasta). Add cut up meat to tortellini and gently stir until well combined. Toss in tomatoes, onion, artichoke hearts and olives. Add cheese. Stir to combine.
- Reserving the cheese until the pasta has cooled slightly prevents it from melting from the residual heat of the tortellini, which would alter its texture and appearance. Adding the cheese last ensures it retains its cubed shape and creamy texture in the salad.
- After tossing the tortellini with the dressing, add the cubed deli meats – salami, smoked turkey, and honey baked ham – to the bowl. Gently stir to combine them with the pasta and dressing. Be gentle when stirring to avoid breaking the tortellini.
- Next, add the halved grape tomatoes, thinly sliced red onion, chopped marinated artichoke hearts, and sliced black and Manzanilla olives to the bowl. Toss everything together gently until all the ingredients are evenly distributed throughout the salad.
- Finally, add the cubed Asiago cheese to the salad. Gently stir to combine, being careful not to overmix and break the cheese cubes.

Refrigerate until ready to serve (up to overnight).
- Refrigerating the Antipasto Pasta Salad is crucial for allowing the flavors to meld and deepen even further. Chilling the salad also makes it more refreshing and enjoyable, especially when served cold.
- You can refrigerate the salad for at least 30 minutes to allow it to chill thoroughly. For even better flavor development, refrigerate it for 2-4 hours or even overnight. The salad can be made up to 24 hours in advance and stored in the refrigerator.
- If refrigerating overnight, the tortellini may absorb more of the dressing. You might want to reserve a little extra dressing and add it just before serving if the salad seems a bit dry.

Serve and enjoy.
- Before serving, give the salad a gentle toss to redistribute the dressing and ingredients if they have settled during refrigeration.
- Serve the Antipasto Pasta Salad chilled straight from the refrigerator. It’s a perfect dish for picnics, potlucks, barbecues, or a light and refreshing dinner.
- Garnish with fresh parsley or basil, if desired, for an extra touch of freshness and visual appeal.

Nutrition

Serving Size: One Normal Portion
Calories: 450-550