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Antipasto Tortellini Pasta Salad with Basil Pesto Vinaigrette

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Your summer barbecue needs this Antipasto Tortellini Pasta Salad! Simple to throw together, cheese-filled tortellinis are mixed with ham, salami, tomatoes, bell peppers, black olives, fresh mozzarella and parmesan cheese and drizzled with a simple basil pesto vinaigrette! Serves a crowd in under an hour.
Course Salads
Cuisine Italian
Keyword antipasto, easy, pasta, pesto, salad, side dish, summer, tortellini
Prep Time 20 minutes
Cook Time 4 minutes
Total Time 24 minutes
Servings 14 servings
Calories 278
Author Laurie McNamara

Ingredients

FOR THE SALAD:

  • 18 ounces fresh tortellini cheese filled
  • sea salt
  • 4 ounces Genoa salami diced small (or about 1 cup)
  • 4 ounces ham diced small (or about 1 cup)
  • 1 cup cherry tomatoes halved
  • 1/2 cup diced bell pepper orange, yellow and green
  • 1/2 cup sliced black olives
  • 8 ounces fresh mozzarella pearls or 1 large ball diced
  • 1/4 cup crumbled Parmesan cheese

FOR THE BASIL PESTO VINAIGRETTE:

  • 1/2 cup basil pesto or use store bought
  • 3 tablespoons white wine vinegar
  • 2 tablespoons olive oil

Instructions

  • Bring a larger pot of salted water to a boil and cook the tortellini according to the package directions. Drain and rinse with cold water.
  • In a large mixing bowl combine the tortellini, salami, ham, tomatoes, bell pepper, olives and mozzarella. Gently toss to combine.
  • In small bowl or jar combine the pesto, vinegar and olive oil.
  • Pour in the desired amount of dressing into the pasta salad and season with freshly ground black pepper and 1/4 cup Parmesan cheese.

Nutrition

Serving: 1serving | Calories: 278kcal | Carbohydrates: 18g | Protein: 14g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 40mg | Sodium: 679mg | Potassium: 117mg | Fiber: 2g | Sugar: 2g | Vitamin A: 415IU | Vitamin C: 10mg | Calcium: 173mg | Iron: 2mg