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A closeup image of a white oval dish with antipasto tortellini pasta salad on a wood board with a white background.

Antipasto Tortellini Pasta Salad

Tender cheese tortellini tossed with veggies, mozzarella pearls, veggies, and creamy Italian dressing. My go-to for BBQs, road trips, camping, picnics, and luncheons!
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Side Dish
Cuisine American
Servings 8 as a side

Ingredients
  

Creamy Italian Dressing

  • 2 tbs red wine vinegar
  • 1/2 tsp Italian seasoning
  • 1 garlic clove, minced
  • 1/4 tsp onion powder
  • 2 tbs mayonnaise
  • 1/4 c extra virgin olive oil
  • Salt and pepper, to taste

Antipasto Tortellini Pasta Salad

  • 16 oz cheese tortellini
  • 1/2 c chickpeas, rinsed and drained
  • 8 oz Mozzarella pearls
  • 1/3 c sundried tomatoes, roughly chopped
  • 1/4 c pickled peppers, like hot cherry peppers, pepperoncinis, etc.
  • 1 cucumber, sliced
  • 1/4 c Parmesan, shaved
  • 1/4 c basil, julienned

Instructions
 

Creamy Italian Dressing

  • In a small bowl, whisk together the red wine vinegar, Italian seasoning, garlic, onion powder, mayonnaise, salt, and pepper until smooth.
  • While whisking, slowly drizzle in the olive oil until creamy and emulsified. Taste and add more salt and pepper as needed. Store in a jar in the fridge for up to a week.

Antipasto Tortellini Pasta Salad

  • Cook the cheese tortellini in a pot of salted, boiling water until al dente, according to package directions (about 3-5 minutes). Drain and rinse with cold water to prevent it from cooking further. Let it cool completely at room temperature or in the fridge while you prep the other ingredients.
  • Toss the cooled tortellini with the chickpeas, mozzarella pearls, sundried tomatoes, pickled peppers, cucumber, Parmesan, and basil. Stir in half of the creamy Italian dressing. Taste, and add more dressing according to taste. Enjoy!

Notes

This salad can sit at room temp for up to 2 hours. Store leftovers in an airtight container in the fridge for up to 3-4 days.
I prefer this salad at room temp. I would recommend letting it warm up for about 30 minutes before serving!

Nutrition

Serving: 1scoopCalories: 380kcalCarbohydrates: 35.2gProtein: 17.5gFat: 19gSaturated Fat: 6.3gCholesterol: 45mgSodium: 462mgPotassium: 194mgFiber: 4.7gSugar: 4.1gCalcium: 280mgIron: 2mg
Keyword BBQ, italian food, pasta, salad, side dish
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