This Antipasto Salad is a fantastic culinary journey, combining the rich flavors of Italy in one delightful bowl. Featuring tender cheese tortellini, a vibrant selection of spicy peppers and olives, savory charcuterie, and creamy mozzarella cheese, it’s more than just a side dish – it’s a celebration of textures and tastes. Perfect for any gathering, whether it’s a lively potluck, a casual summer cookout, or a satisfying weeknight dinner, this salad is incredibly easy to prepare and always a crowd-pleaser. Its ability to be made ahead of time makes it an ideal choice for effortless entertaining, allowing you to enjoy your guests without last-minute kitchen stress. Get ready to impress with this flavorful and colorful Italian-inspired dish!

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  19
  oz
  cheese tortellini – Fresh or frozen, either works beautifully. Look for high-quality pasta for the best texture.

• ▢
  
  ¼
  cup
  sliced black olives – Kalamata olives can also be a delicious substitute for a tangier bite.

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  1
  cup
  sliced pepperoni,
  cut into small pieces – Choose your favorite brand for that classic spicy kick.

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  1
  cup
  sliced salami,
  cut into small pieces – Genoa salami offers a rich, savory counterpoint to the pepperoni.

• ▢
  
  8
  oz
  cubed mozzarella cheese – Fresh mozzarella balls (bocconcini or ciliegine) are excellent, or pre-cubed low-moisture mozzarella works too.

• ▢
  
  ¼
  cup
  sliced pepperoncini peppers – These add a crucial tangy, slightly spicy, and vibrant element. Don’t skip them!

Dressing

• ▢
  
  ¼
  cup
  olive oil – Extra virgin olive oil is best for flavor.

• ▢
  
  2
  tbsp
  red wine vinegar – Provides the essential tang and acidity.

• ▢
  
  ½
  tbsp
  minced garlic – Freshly minced garlic is always superior to jarred for this dressing.

• ▢
  
  ¼
  tsp
  Italian seasoning – A blend of dried herbs like oregano, basil, thyme, and rosemary.

• ▢
  
  ¼
  tsp
  salt – Adjust to taste; remember charcuterie is already salty.

• 1. Cook the Tortellini: Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to the package instructions until al dente. This usually takes about 8-10 minutes for fresh or frozen tortellini. Once cooked, immediately drain the tortellini using a colander. Rinse it thoroughly with cold water to halt the cooking process and prevent the pasta from sticking together. This step is crucial for a perfectly chilled pasta salad. Let the tortellini cool completely while you prepare the other ingredients.
• 2. Prepare the Dressing: While the tortellini cools, take a large mixing bowl – one that will eventually hold all the salad ingredients. In this bowl, combine all of the dressing ingredients: olive oil, red wine vinegar, minced garlic, Italian seasoning, and salt. Whisk everything together vigorously until well combined and emulsified. Taste and adjust seasoning if necessary; you might want a pinch more salt or a dash more vinegar depending on your preference.
• 3. Assemble the Salad: To the bowl containing your freshly made dressing, add the cooled tortellini, sliced black olives, bite-sized pieces of pepperoni, small cubes of salami, the mozzarella cheese, and the sliced pepperoncini peppers. Using a large spoon or spatula, gently stir all the ingredients together until everything is evenly coated with the delicious dressing. Ensure all components are well distributed for a balanced flavor in every bite.
• 4. Chill and Serve: Once assembled, cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour. Chilling allows the flavors to meld beautifully and intensify, making the salad even more delicious. For the best flavor experience, we recommend chilling for 2-4 hours, or even overnight. Before serving, give the salad another good stir. Enjoy this vibrant and flavorful Antipasto Salad!

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