Description
This vibrant Antipasto Salad combines tender cheese tortellini with savory Genoa salami, smoked turkey, honey ham, Asiago cheese, and a medley of fresh vegetables marinated in a zesty Italian dressing. Perfectly chilled, this salad is ideal for gatherings or as a flavorful, make-ahead meal.
Ingredients
Dressing
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 strips roasted red pepper, finely minced (about 2 tablespoons)
- 3 slices red onion, finely minced (about 2 tablespoons)
- 6 Manzanilla olives, finely minced
- 1 tablespoon dried Italian seasoning
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
Salad
- 19 ounces frozen cheese tortellini
- 4 ounces Genoa salami, cut into ¼ to ½ inch cubes
- 4 ounces smoked turkey, cut into ¼ to ½ inch cubes
- 4 ounces honey ham, cut into ¼ to ½ inch cubes
- 4 ounces Asiago cheese, cut into ¼ to ½ inch cubes
- 8 ounces grape tomatoes, halved (about 1 ½ cups)
- 1/4 medium red onion, thinly sliced (about ¼ cup)
- 1 cup marinated artichoke hearts, chopped
- 1/4 cup black olives, sliced
- 1/4 cup Manzanilla olives, sliced
Instructions
- Make Dressing: In a large mixing bowl, combine the minced garlic, finely minced roasted red pepper, finely minced red onion, finely minced Manzanilla olives, dried Italian seasoning, fresh ground black pepper, red pepper flakes, red wine vinegar, and extra virgin olive oil. Whisk until the mixture is well combined to create a flavorful dressing.
- Cook Tortellini: Bring a large pot of salted water to a boil. Add the frozen cheese tortellini and cook according to the package instructions, approximately 5 to 7 minutes, until tender. Once cooked, drain the tortellini thoroughly.
- Season Pasta: Immediately add the hot drained tortellini to the bowl containing the dressing. Toss gently to coat the pasta so it absorbs the dressing’s vibrant flavors.
- Prep Meats and Cheese: While the pasta is cooking, cut the Genoa salami, smoked turkey, honey ham, and Asiago cheese into ¼ to ½ inch cubes to ensure even distribution in the salad.
- Add Meats: Add the cubed salami, smoked turkey, and honey ham to the warm pasta and dressing mixture. Toss gently to combine the flavors without breaking up the ingredients.
- Add Vegetables: Next, add the halved grape tomatoes, thinly sliced red onion, chopped marinated artichoke hearts, sliced black olives, and sliced Manzanilla olives. Toss the salad until all ingredients are evenly combined.
- Add Cheese: Allow the pasta to cool slightly before folding in the cubed Asiago cheese gently, preserving the texture of the cheese and the salad.
- Chill: Cover the salad and refrigerate for at least 1 hour or up to overnight, allowing the flavors to meld beautifully.
- Serve: Before serving, toss the salad lightly to redistribute any dressing that may have settled. Serve cold and enjoy this refreshing, savory antipasto salad.
Notes
- This salad tastes best after chilling, which allows the flavors to meld fully.
- Use good quality frozen tortellini for best texture and flavor.
- Feel free to substitute the meats with your favorite cured meats or omit for a vegetarian version by replacing with more cheese and vegetables.
- Adjust the amount of red pepper flakes for desired spice level.
- Store leftovers covered in the refrigerator and consume within 2 days for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
