Tortellini Antipasto Salad with Homemade Balsamic Vinaigrette
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This Tortellini Antipasto Salad is just so fresh and vibrant, plus it is absolutely bursting with flavor. The perfect summer salad filled with tortellini, arugula, cheese, pepperoni, olives, and tomatoes is an ideal lunch or light dinner option.
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Tortellini Antipasto Salad
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.
Anyone who knows me knows that I love a good salad. I eat them the whole year-round, but when it comes to spring and summer it really is a chance for them to shine.
When it comes to salads, I definitely have a few favorites, and this tortellini antipasto salad is one of them!
Not only is it delicious and pretty to look at, but it is also packed with flavor and so easy to put together.
Plus, it’s perfect for summer gatherings or potlucks … hope you give it a try!
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online.
It may not include staple ingredients such as oil, salt, sugar, etc., as you’re likely to have those in your kitchen. The complete list of ingredients with measurements is found on the recipe card.
- Fresh Produce – Shallot, Arugula, Basil, Cherry Tomatoes,
- Protein – Pepperoni
- Dairy – Pepper Jack Cheese, Parmesan
- Balsamic Vinegar
- Pure Maple Syrup – buy the good, 100% stuff, anything less is just made up of flavorings and corn syrup.
- Dijon Mustard
- Tortellini – refrigerated
- Black Olives
What Is Pepper Jack Cheese?
Pepper Jack is a variant of Monterey Jack cheese. Pepper Jack cheese has a spicy flavor from sweet peppers, rosemary, habañero chilies, garlic, and spicy jalapeños studded in the cheese. You can substitute it in this recipe with any other chili-flavored cheese available locally.
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Pasta Salads
One of the hero ingredients in this salad is pasta, so here are some more recipes using the same:
- Mediterranean Pasta Salad with Basil, Kalamata Olives, and Feta
- Antipasti Pasta Salad
- Chicken & Pasta Caesar Salad
More Salad Recipes
Looking for more salads to make? Check these recipes out next:
- This Classic Caprese Salad with Balsamic Glaze is Perfect for Sharing!
- Watermelon Feta Salad with Lime-Cilantro Vinaigrette
- Peach Blackberry Salad with Blackberry-Basil Vinaigrette
Recipe Tips
- The Pepper Jack cheese featured in this recipe is a spicy derivative of Monterey Jack cheese which originated in Monterey, California. If it is not available in your area, Provolone or another semi-soft white cheese can be used instead.
- If you are pressed for time and don’t want to make your own dressing, you can substitute it for a store-bought bottle of balsamic vinaigrette salad dressing.
How Do I Make Tortellini Antipasto Salad?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
Tortellini Antipasto Salad
This Tortellini Antipasto Salad is just so fresh and vibrant, plus it is absolutely bursting with flavor.
Ingredients
For the Balsamic Vinaigrette
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 2 tsp maple syrup
- 1 tsp Dijon mustard
- 2 tsp finely minced shallot
- Salt and black pepper, to taste
For the Salad
- 20 oz (566g) refrigerated tortellini
- 2 Tbsp extra virgin olive oil
- 2 cup fresh arugula (rocket)
- 2 Tbsp fresh basil, sliced
- 4 oz (100g) Pepper Jack or other white cheese, cut into chunks
- 4 oz (100g) pepperoni, cut into small chunks
- 1 cup black olives, cut in half
- 1 cup cherry or grape tomatoes, cut in half
- Sea salt and black pepper, to taste
- ⅓ cup balsamic vinaigrette, divided
- 3 Tbsp Parmesan cheese, shaved
Instructions
- Prepare the balsamic vinaigrette by combining all the ingredients in a salad shaker or glass jar with a tight-fitting lid. Cover and shake vigorously until thoroughly combined. Set aside.
- Prepare pasta according to package directions. (Add olive oil to the cooking water as instructed to prevent sticking). Rinse and drain well, and place in a large mixing bowl.
- Add the fresh arugula, basil, Pepper Jack cheese, pepperoni, olives, and tomatoes.
- Season with salt and black pepper, to taste, and drizzle half the balsamic vinaigrette dressing on top.
- Gently fold the ingredients together with a spoon until thoroughly combined.
- To serve, transfer the salad to a large serving bowl and top with shaved Parmesan cheese and a light drizzle of the remaining balsamic vinaigrette. Enjoy!
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 1194Total Fat: 53gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 130mgSodium: 1759mgCarbohydrates: 139gFiber: 7gSugar: 11gProtein: 42g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Special Dinner!
You’ve made the salad – or the main dish – but what about the rest of the courses?
Here are additional recipes to create a menu for a special meal or dinner party:
- Appetizer: Oven Roasted Artichokes with Rosemary & Lemon
- Soup: Instant Pot Chicken Florentine Soup Recipe
- Salad: Classic Caprese Salad with Balsamic Glaze
- Main Dish: Sicilian Fish Stew Recipe with Halibut and Fresh Vegetables
- Side Dish: Tri-Color Roasted Rosemary Potatoes Recipe – A Quick Side Dish
- Beverage: Fresh & Delicious Grapefruit Margaritas
- Dessert: No-Bake Mini Cannoli Pies
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.