Antipasto Pasta Salad
Antipasto Pasta Salad
Ingredients
For the Salad
- 2 pounds cheese tortellini
- 1/4 cup red onion, finely chopped
- 1 cucumber, peeled and chopped
- 1/2 cup black olives, pitted and sliced
- 1/2 cup green olives, pitted and sliced
- 1/2 cup Parmesan cheese, shredded or grated
- 1 cup mozzarella cheese, small balls or cubed
- 1 cup Colby cheese, cubed
- 1 1/2 cups cherry tomatoes, halved
- 1/2 cup banana peppers, sliced
- 6 ounces salami, diced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Dressing
- 1 cup Ken's Italian dressing
- 2 tablespoons olive oil
- 1/2 lemon, juiced
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to package directions, typically for 3 minutes, or until al dente.
⏱️ 5 min
- 2
Once cooked, drain the tortellini immediately and rinse thoroughly with cold water to stop the cooking process and prevent sticking. Set aside to cool completely.
⏱️ 3 min
- 3
While the tortellini cools, prepare the remaining salad ingredients. Finely chop the red onion, peel and chop the cucumber, slice the black and green olives, halve the cherry tomatoes, slice the banana peppers, and dice the salami.
⏱️ 15 min
- 4
In a very large mixing bowl, combine the cooled tortellini, chopped red onion, chopped cucumber, sliced black olives, sliced green olives, Parmesan cheese, mozzarella cheese, Colby cheese, halved cherry tomatoes, sliced banana peppers, and diced salami.
⏱️ 5 min
- 5
Pour the Ken's Italian dressing over the salad ingredients. Drizzle with olive oil and squeeze the juice from half a lemon over everything.
⏱️ 2 min
- 6
Season the salad with salt and freshly ground black pepper to taste. Mix everything together thoroughly with a large spoon or tongs until all ingredients are well combined and evenly coated with the dressing.
⏱️ 3 min
- 7
Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld and develop.
⏱️ 480 min
- 8
Before serving, give the pasta salad another good stir. Taste and adjust seasonings if necessary. Serve chilled.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Antipasto Pasta Salad
For the Salad
- 2 pounds cheese tortellini
- 1/4 cup red onion, finely chopped
- 1 cucumber, peeled and chopped
- 1/2 cup black olives, pitted and sliced
- 1/2 cup green olives, pitted and sliced
- 1/2 cup Parmesan cheese, shredded or grated
- 1 cup mozzarella cheese, small balls or cubed
- 1 cup Colby cheese, cubed
- 1 1/2 cups cherry tomatoes, halved
- 1/2 cup banana peppers, sliced
- 6 ounces salami, diced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Dressing
- 1 cup Ken's Italian dressing
- 2 tablespoons olive oil
- 1/2 lemon, juiced
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to package directions, typically for 3 minutes, or until al dente.
⏱️ 5 min - 2
Once cooked, drain the tortellini immediately and rinse thoroughly with cold water to stop the cooking process and prevent sticking. Set aside to cool completely.
⏱️ 3 min - 3
While the tortellini cools, prepare the remaining salad ingredients. Finely chop the red onion, peel and chop the cucumber, slice the black and green olives, halve the cherry tomatoes, slice the banana peppers, and dice the salami.
⏱️ 15 min - 4
In a very large mixing bowl, combine the cooled tortellini, chopped red onion, chopped cucumber, sliced black olives, sliced green olives, Parmesan cheese, mozzarella cheese, Colby cheese, halved cherry tomatoes, sliced banana peppers, and diced salami.
⏱️ 5 min - 5
Pour the Ken's Italian dressing over the salad ingredients. Drizzle with olive oil and squeeze the juice from half a lemon over everything.
⏱️ 2 min - 6
Season the salad with salt and freshly ground black pepper to taste. Mix everything together thoroughly with a large spoon or tongs until all ingredients are well combined and evenly coated with the dressing.
⏱️ 3 min - 7
Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld and develop.
⏱️ 480 min - 8
Before serving, give the pasta salad another good stir. Taste and adjust seasonings if necessary. Serve chilled.
⏱️ 1 min