Name: Tortellini Antipasto Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: ½ cup extra virgin olive oil; ¼ cup balsamic vinegar; 2 tablespoon maple syrup; 1 tablespoon Dijon mustard; 2 tsps shallot (finely minced); salt and black pepper (to taste); 20 oz. tortellini (refrigerated); 2 tablespoons extra virgin olive oil; 2 cups arugula (fresh); 2 tablespoons basil (fresh, sliced); 4 oz. Pepper Jack cheese (or other white cheese, cut into chunks); 4 oz. pepperoni (cut into small chunks); 1 cup black olives (cut in half); 1 cup cherry tomatoes (or grape tomatoes, cut in half); sea salt (to taste); black pepper (to taste ); 1/3 cup balsamic vinaigrette (divided); 3 tablespoons Parmesan cheese (shaved)

Tortellini Antipasto Salad

Tortellini Antipasto Salad is a flavorful and refreshing dish that combines tortellini pasta with various antipasto ingredients. It typically includes cooked tortellini pasta, cherry tomatoes, mozzarella cheese, salami or pepperoni, olives, artichoke hearts, red onions, and a zesty vinaigrette dressing.

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Prep Time 15

Cook Time 15

Total Time 30

Course Salad

Cuisine Mediterranean

Servings servings

Calories 1157 kcal

Ingredients

Balsamic Vinaigrette Ingredients:

½ cup extra virgin olive oil
¼ cup balsamic vinegar
2 tablespoon maple syrup
1 tablespoon Dijon mustard
2 tsps shallot finely minced
salt and black pepper to taste

Salad Ingredients:

20 oz. tortellini refrigerated
2 tablespoons extra virgin olive oil
2 cups arugula fresh
2 tablespoons basil fresh, sliced
4 oz. Pepper Jack cheese or other white cheese, cut into chunks
4 oz. pepperoni cut into small chunks
1 cup black olives cut in half
1 cup cherry tomatoes or grape tomatoes, cut in half
sea salt to taste
black pepper to taste
1/3 cup balsamic vinaigrette divided
3 tablespoons Parmesan cheese shaved

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Instructions

Prepare the balsamic vinaigrette by combining all ingredients in a salad shaker or glass jar with a tight-fitting lid. Cover and shake vigorously until thoroughly combined. Set aside.
Prepare pasta according to package directions. (Add olive oil to the cooking water as instructed to prevent sticking). Rinse and drain well, and place in a large mixing bowl.
Add the fresh arugula, basil, Pepper Jack cheese, pepperoni, olives, and tomatoes. Season with salt and black pepper, to taste, and drizzle half the balsamic vinaigrette dressing on top. Gently fold the ingredients together with a spoon until thoroughly combined.
To serve, transfer the salad to a large serving bowl and top with shaved Parmesan cheese and a light drizzle of the remaining balsamic vinaigrette. Enjoy!

Disclaimer

Some parts of recipe maybe AI-generated.

Notes

The Pepper Jack cheese is a spicy derivative of Monterey Jack cheese which originated in Monterey, California. If it is not available, Provolone or another semi-soft white cheese can be used instead.

Nutrition

Calories: 1157kcal (58%)Carbohydrates: 72g (24%)Protein: 37g (74%)Fat: 81g (125%)Saturated Fat: 20g (125%)Polyunsaturated Fat: 5gMonounsaturated Fat: 36gTrans Fat: 1gCholesterol: 111mg (37%)Sodium: 2054mg (89%)Potassium: 272mg (8%)Fiber: 7g (29%)Sugar: 11g (12%)Vitamin A: 853IU (17%)Vitamin C: 10mg (12%)Calcium: 514mg (51%)Iron: 5mg (28%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword cheese, pepperoni

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Tortellini Antipasto Salad