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Antipasto Tortellini Salad

June 4, 2015 by Angela LeMoine 5 Comments

Antipasto Tortellini Salad | LeMoine Family Kitchen. Italian classics in a perfect for summer pasta salad. This couldn't be easier to make! A must for you're next BBQ!

 

Every Italian loves a big ole platter of antipasto! With that said, I am always looking for fun ways to work in all of my favorite antipasto goodies into different dishes like this incredible Antipasto Tortellini Salad! This absolutely makes for a perfect summer pasta salad with all those great colors, textures and flavors. This dish was a huge hit with my family and I hope you all love it too! 

So heres whats in this beauty of a side dish…  Cheese tortellini, marinated artichoke hearts, Sicilian olives, cherry tomatoes, marinated sun dried tomatoes, fresh mozzarella, pepperoni, salami and lots of my garden fresh basil. You get a little salty, a little sweet, chewy, creamy and all delicious!! The dressing is really simple, I used all the olive oil that the sun dried tomatoes were marinated in, its already perfect. I added enough olive oil at the end to just keep it from being on the dry side. A little salt and pepper to taste and you’ve got yourself a great and really simple side dish perfect for your next BBQ.

Antipasto Tortellini Salad | LeMoine Family Kitchen. Italian classics in a perfect for summer pasta salad. This couldn't be easier to make! A must for you're next BBQ!

 

Antipasto Tortellini Salad
Author: Angela LeMoine
Ingredients
  • 20 oz. package cheese tortellini
  • a heaping cup of quartered marinated artichoke hearts {drained}
  • 1/2 cup sliced cherry tomatoes
  • 8 oz oil marinated sun dried tomatoes
  • 1 cup pearl mozzarella balls
  • a couple handfuls of thinly sliced pepperoni, cut in half
  • a couple handfuls of thinly sliced salami, cut in half
  • 1/2 cup sliced sicilian olives
  • olive oil
  • a couple handfuls sliced fresh basil
  • salt & pepper
Instructions
  1. Cook the tortellini to al dente according to the package. Drain and run under cold water to stop the cooking. Add to a large bowl and drizzle with a little olive oil to prevent sticking.
  2. Stir in all the ingredients including the olive oil that the sun dried tomatoes are marinated in. Stir to incorporate everything.
  3. Season with salt and pepper to taste and add just enough olive oil to keep the pasta from being dry.
3.3.3077

 

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Filed Under: Pasta, Side Dish, Uncategorized Tagged With: antipasto, bbq, italian, pasta, salad, side dish, summer, tortellini

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Reader Interactions

Comments

  1. smalltowngirl

    June 4, 2015 at 9:11 pm

    Darn it! You beat me to it! Lol. I was planning on writing a similar recipe this summer. Oh well, yours looks fantastic!! Pinned!

    Reply
    • Angela LeMoine

      June 4, 2015 at 9:49 pm

      Oh too funny… Great minds thinking alike! I’m sure yours will be fantastic as well!!

      Reply

Trackbacks

  1. Tortellini in a Tomato Cream Sauce with Peas & Prosciutto - LeMoine Family Kitchen says:
    April 5, 2016 at 1:20 pm

    […] Antipasto Tortellini Salad […]

    Reply
  2. Bucatini with Sausage and Kale | The Foodie Affair says:
    April 15, 2016 at 9:00 am

    […] Angela has quite a few healthy recipes you’ll want to check out like this Green Smoothie Power Bowl and BLT Chicken Salad Stuffed Avocados as well as many more Italian recipes like this Italian Wedding Soup and this Antipasto Tortellini Salad! […]

    Reply
  3. Attempting to eat light: Antipasto – One Year Romeing Around says:
    August 7, 2017 at 12:31 pm

    […] We used this recipe for inspiration, adding spinach and ricotta tortellini to the mozarella, artichokes, sundried tomatoes, and olives, : https://lemoinefamilykitchen.com/2015/06/antipasto-tortellini-salad/ […]

    Reply

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Food blogger, wife to my high school sweet heart, momma to our two beautiful and energetic boys and lover of life. I hope to spread my love of cooking, share some of my favorite products and restaurants and maybe inspire others to get in the kitchen and try some recipes out!

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