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Fresh Antipasto Tortellini Salad Recipe Easy Italian Herb Vinaigrette Dressing

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A vibrant and flavorful tortellini salad tossed with a tangy Italian herb vinaigrette, antipasto staples like olives, cherry tomatoes, and mozzarella, perfect for quick meals and summer gatherings.

Ingredients

Scale
  • 12 ounces fresh or frozen cheese tortellini
  • 1 cup cherry tomatoes, halved
  • 1 cup mixed olives, pitted and sliced
  • 1 cup mini mozzarella balls (bocconcini), drained
  • 1/2 cup roasted red peppers, sliced
  • 1/4 medium red onion, thinly sliced
  • Handful fresh basil, roughly chopped
  • Italian Herb Vinaigrette (see below)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of fresh cheese tortellini and cook according to package instructions, usually 3 to 5 minutes until tender but firm. Stir occasionally to prevent sticking. Drain promptly and rinse briefly under cold water to stop cooking and cool the pasta. Set aside in a large mixing bowl.
  2. In a small bowl, whisk together 1/3 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 minced garlic clove, 1 teaspoon dried oregano, and 1 teaspoon dried basil. Season with salt and freshly ground black pepper to taste. Adjust acidity or sweetness if needed.
  3. Halve 1 cup cherry tomatoes, slice 1 cup mixed olives, slice 1/2 cup roasted red peppers, thinly slice 1/4 red onion, roughly chop a handful of fresh basil leaves, and drain 1 cup mini mozzarella balls.
  4. Add the chopped veggies, olives, roasted peppers, mozzarella, and basil to the bowl with the tortellini. Pour the vinaigrette over everything and toss gently but thoroughly to coat all ingredients evenly.
  5. Cover the bowl with plastic wrap or transfer to a container with a lid. Refrigerate for at least 30 minutes to allow flavors to meld.
  6. Before serving, toss the salad gently again. Taste and adjust seasoning with salt or pepper if needed. Serve chilled or at room temperature.

Notes

Do not overcook the tortellini to avoid mushy texture. Rinse pasta with cold water after cooking to stop cooking and prevent sticking. Homemade vinaigrette is preferred for fresh flavor. Toss gently to keep tortellini and mozzarella intact. Marinate at least 30 minutes for best flavor. For dairy-free, substitute mozzarella with avocado or tofu. For gluten-free, use gluten-free tortellini or pasta.

Nutrition

Keywords: tortellini salad, antipasto salad, Italian herb vinaigrette, easy pasta salad, summer salad, vegetarian pasta salad

Find it online: https://grubella.com/fresh-antipasto-tortellini-salad-recipe-easy-italian-herb-vinaigrette-dressing/