Antipasto Tortellini Salad

This Antipasto Tortellini Salad is hands down my favorite pasta salad recipe of all time. A super balanced salad with zesty pepperoncini peppers, earthy beans, and fragrant basil. Bring this antipasto tortellini salad to a picnic or potluck and it is sure to be a huge hit.

This pasta salad recipe is incredibly versatile, so get creative if you are missing any of the ingredients or make this vegetarian by omitting the salami. I make this Antipasto Tortellini Salad on repeat all Summer long and soon you will too.

 

View Instructions

Servings

6

Ready In:

30 Min

Good For:

Lunch, Dinner

Antipasto Tortellini Salad Ingredients

  • 1 (9-ounce) package fresh cheese tortellini
  • 2 cups halved cherry tomatoes
  • 2 cups fresh spinach leaves, coarsely chopped
  • 1/4 cup chopped fresh basil
  • 1/2 cup chopped pepperoncini peppers
  • 1/4 cup capers
  • 3 ounces salami, sliced into strips
  • 1 (16-ounce) can Cannellini beans
  • juice of 1 lemon 
  • 1 1/2 tablespoons extra virgin olive oil
  • black pepper, freshly ground
  • 6 tablespoons (1 1/2 ounces) shaved Parmesan or Asiago cheese

Step by Step Instructions

Step 1

Bring a pot of water to a boil and add salt. Cook tortellini according to package directions.

Step 2

While pasta cooks, combine tomatoes, spinach, basil, peppers, capers, salami, and beans in a large bowl. Toss to combine.

Step 3

Add olive oil and lemon juice and toss again. Set aside. When pasta is finished cooking, drain well. Rinse under cold water to cool.

Step 4

Add pasta to vegetable and salami mixture and toss well to combine. Add cheese and lightly toss. Sprinkle with black pepper before serving.

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Love this Antipasto Tortellini Salad? Why not try my Mediterranean Tuna Salad too?