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Antipasto Pasta Salad
Benchi

Simple Antipasto Pasta Salad

Forget the boring, mayo-laden pasta salad and bring this fresh, hearty antipasto pasta salad to your next backyard barbecue! The perfect summer side dish, this antipasto salad is loaded with cheesy tortellini, ripe grape tomatoes, artichoke hearts, salami, pepperoni, fresh mozzarella, smoked Gouda, green olives, black olives, and a tangy Italian vinaigrette.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Side Dishes
Cuisine: American
Calories: 353
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 20 oz. cheese tortellini cooked al dente according to package directions
  • 1 15 oz. quartered artichoke hearts
  • 1 cup green olives
  • 1 cup black olives
  • 1 cup mini pepperoni
  • 1 cup salami slices quartered
  • 8 oz. smoked Gouda cubed
  • 8 oz. fresh mozzarella pearls
  • 1 pint grape tomatoes halved
  • 1/4 cup fresh chopped parsley
  • Dressing:
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Kosher salt
  • fresh cracked pepper

Equipment

  • Large bowl
  • mason jar

Method
 

Instructions
  1. Combine salad ingredients in a large bowl.
  2. Combine dressing ingredients in a mason jar and shake until well combined.
  3. Pour half the dressing over the salad and toss to coat.
  4. Pour remaining dressing over the salad just before serving. Garnish with fresh chopped parsley.