Antipasto Pasta Salad

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Antipasto Pasta Salad – Tender tortellini, savory Italian meats, vegetables, mozzarella cheese and homemade Italian dressing come together to create an amazing Antipasto Pasta Salad that’s perfect for summer picnics, BBQs, and potlucks.

Pasta salads are some of our go-to meals during the warmer months. They’re light, flavorful, and short on preparation time. In fact, a few of our favorites are Tuna Pasta Salad, Cold Pasta Salad with Vegetables, Dill Pickle Pasta Salad, and this Antipasto Pasta Salad, of course!

Top down view of italian pasta salad in a bowl.

What is antipasto? Antipasto means “before the meal” in Italian, and typically refers to a small dish or appetizer that is served before the main course. This antipasto pasta salad is a delicious and easy way to enjoy all of your favorite Italian flavors in one dish!

This salad is perfect for any occasion – whether you’re looking for an easy side dish to bring to a potluck or picnic, or searching for the main course that will feed a crowd. It’s also great for meal prep, as it can be made ahead of time and gets better in flavor as it sits in the fridge.

This recipe couldn’t be easier to make! You’ll simply chop up your favorite antipasto ingredients – We like to use a mix of Italian meats, cheeses, and vegetables – and toss them with cooked tortellini. Then, you’ll drizzle on your favorite Italian dressing and give the salad a good toss. Let it chill, then serve it up!

If you’re looking for an antipasto pasta salad that is sure to impress, give this Italian recipe a try. This dish is always a hit with family and friends, and I know you’ll love it as much as we do!

Why You’ll Love This Recipe

  • Assembly is super simple – just chop and mix!
  • Tortellini antipasto pasta salad is perfect for potlucks, picnics, and barbecues.
  • You can make it ahead – this dish gets better with time!
  • Can be served as a side or main course.

Ingredients You’ll Need

  • Cooked Tortellini – This Italian pasta is shaped into a circle and filled with delicious cheeses. You can find them in the frozen section or prepared food section of the grocery store.
  • Pepperoni & Genoa Salami – These two popular Italian types of meat offer a delicious salty flavor. You can find them pre-sliced in the deli section of your grocery store.
  • Fresh Mozzarella Cheese – This fresh white cheese is perfect for this salad. It’s soft, creamy, and salty.
  • Olives – A mix of green and kalamata olives is used to give the salad a delicious briny flavor.
  • Orange Bell Pepper – We like to use orange bell peppers for sweetness and color.
  • Pepperoncini Peppers – These mild Italian peppers are pickled in vinegar and offer a delicious tangy flavor.
  • Artichoke Hearts – Adds a delicious and unique flavor to the salad. You can find them in a jar or can in the grocery store.
  • Italian Dressing – We like to use a classic vinaigrette for this recipe, but feel free to use your favorite Italian dressing.


  • Fresh Parsley – Gives the salad a fresh and bright garden flavor.
  • Italian Seasoning – Adds bold Italian herb flavor to enhance the dish.

How To Make Antipasto Pasta Salad

  1. Prepare the meats and vegetables: Chop the meats, peppers, and cheese into bite-sized cubes. Cook the tortellini if it hasn’t been cooked already.
  2. Combine the salad: In a large salad bowl, combine tortellini, pepperoni, salami, olives, bell pepper, mozzarella, cherry tomatoes, pepperoncini, and artichoke hearts. 
  3. Dress the salad: Pour half the salad dressing over the top of the ingredients and toss to combine with tongs.
    Chill, garnish and serve: Refrigerate until ready to serve. Add additional Italian dressing, Italian seasoning, fresh parsley, shredded mozzarella, Parmesan cheese, or croutons just prior to serving if desired.
Collage showing how to make antipasto pasta salad.

Recipe Tips

  1. Cut the pepperoni and salami into 1/2-inch pieces in order to keep all the ingredients roughly the same size.
  2. Use cheese tortellini instead of meat filled tortellini.
  3. Fresh mozzarella is our top choice. However, block or shredded mozzarella cheese is a good replacement.
  4. Use your favorite olives for the best flavor.
  5. Adjust the Italian dressing to taste. You may not need the entire amount listed in the recipe.
  6. Refrigerate this antipasto pasta salad for at least 1 hour prior to serving.


  • Add a kick of spice with red pepper flakes.
  • Add some crunch with croutons, chopped nuts, or seeds.
  • Make it a full meal by adding cooked chicken, shrimp, or thinly sliced Flat Iron Steak.
  • Toss in some extra vegetables like zucchini, yellow squash, eggplant, mushrooms, or asparagus.
Dressing being poured over tortellini pasta salad.
What is antipasto?

Antipasto is an Italian appetizer that typically includes cured meats, olives, cheese, and vegetables.

What can I serve with antipasto pasta salad?

This salad is great as a side dish for grilled chicken, steak, fish, or pasta. It would also be good served as a main course with some crusty bread.


Make ahead: This pasta salad can be prepared up to 3 days in advance, and stored in the refrigerator in an airtight container.

Freezer: Freezing is not recommended.

Like This Recipe?

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Antipasto pasta salad in a serving dish.

Antipasto Pasta Salad

5 from 1 vote
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Author: Kimberly
Prep Time: 10 minutes
Additional Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 5 Servings


Pasta Salad

  • 20 ounces tortellini pasta, fresh, cooked and cooled
  • 8 ounces pepperoni, chopped into ½ inch pieces
  • 8 ounces Genoa salami, chopped into ½ inch pieces
  • 3 ounces green olives, pitted
  • 3 ounces kalamata olives, pitted
  • 1 red or orange bell pepper, diced
  • 8 ounces fresh mozzarella, cubed
  • 10 ounces cherry tomatoes
  • 10 pepperoncinis
  • 8 ounces artichoke hearts, drained
  • 1 cup Italian salad dressing


  • 2 tablespoons fresh parsley, chopped
  • Optional: Italian seasoning
  • Croutons
  • Extra Italian salad dressing, if desired for serving


  • In a large salad bowl, combine the tortellini, pepperoni, salami, olives, bell pepper, mozzarella, cherry tomatoes, pepperoncinis and artichoke hearts. 
    20 ounces tortellini pasta
    8 ounces pepperoni
    8 ounces Genoa salami
    3 ounces green olives
    3 ounces kalamata olives
    1 red or orange bell pepper
    8 ounces fresh mozzarella
    10 ounces cherry tomatoes
    10 pepperoncinis
    8 ounces artichoke hearts
  • Pour half the salad dressing over the top of the ingredients and toss to combine.
    1 cup Italian salad dressing
  • Refrigerate for at least 1 hour or until ready to serve. Add additional Italian dressing, shredded mozzarella or Parmesan cheese, or croutons just prior to serving if desired.
  • See post for storage options.

Suggested Equipment


Serving: 2cups | Calories: 1140kcal | Carbohydrates: 68g | Protein: 48g | Fat: 75g | Saturated Fat: 26g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 3844mg | Potassium: 569mg | Fiber: 6g | Sugar: 12g | Vitamin A: 2254IU | Vitamin C: 53mg | Calcium: 499mg | Iron: 4mg


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cups of pasta salad. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*Photos courtesy of Family Dinners Photography.
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