Antipasto Tortellini Pasta Salad With Basil Pesto Vinaigrette Recipes

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EASY PESTO TORTELLINI PASTA SALAD



Easy Pesto Tortellini Pasta Salad image

This Easy Pesto Tortellini Pasta Salad is ready in about 10 minutes! Made with just basic 5 ingredients you probably have in the kitchen right now! This is the perfect side dish for Summer parties, picnics, or potlucks!!!

Provided by Ashley Manila

Categories     Dinner

Time 10m

Number Of Ingredients 5

(1) 20 ounce bag cheese tortellini
1 cup pesto
1 and 1/2 cups cherry tomatoes, sliced in half
(1) 12 ounce container marinated mozzarella balls, drained
1/4 cup red onion, diced

Steps:

  • Bring a large pot of salted water to boil. Add tortellini and cook for 1 and 1/2 minutes. Do not over cook!
  • Drain and rinse under cold water until cool.
  • Place tortellini in a large serving bowl. Add in pesto, tomatoes, cheese, and onion. Toss well to coat.
  • Serve at once, or cover and place in the fridge for up to 5 days.

ANTIPASTO PASTA SALAD



Antipasto Pasta Salad image

Provided by Valerie Bertinelli

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

1/2 teaspoon kosher salt, plus additional for salting pasta water
1 pound fusilli
1/2 cup olive oil
1/4 cup white wine vinegar
1 tablespoon chopped fresh oregano
1 teaspoon honey
4 tablespoons grated Parmesan
Freshly ground black pepper
One 12-ounce jar marinated artichoke hearts, drained and chopped
One 12-ounce jar roasted red peppers, drained and sliced into 1/4-inch strips
One 4.6-ounce jar Kalamata olives, drained and chopped
8 ounces fresh mozzarella, cut into cubes
4 ounces sliced salami, cut into quarters
2 tablespoons torn fresh basil

Steps:

  • Bring a pot of generously salted water to boil and cook the fusilli per package instructions. Drain and set aside.
  • Whisk together the oil, vinegar, oregano, honey, 2 tablespoons Parmesan and salt and pepper in a large bowl. Add the warm pasta, then toss to coat and sprinkle with the remaining 2 tablespoons Parmesan. Add the artichokes, red peppers, olives, mozzarella and salami and toss well to combine. Sprinkle with fresh basil.

ANTIPASTO TORTELLINI PASTA SALAD



Antipasto Tortellini Pasta Salad image

Provided by Morgan

Time 28m

Number Of Ingredients 17

20 ounces cheese tortellini,
1 1/2 cups grape or cherry tomatoes, sliced in half
1 1/2 cups mixed pitted olives
1 cup (5 ounces) chopped pepperoni
1 cup (5 ounces) chopped sopressata
1 cup mozzarella pearls
1 cup (5 ounces) chopped sharp provolone cheese
3/4 cup sliced roasted red peppers
1/4 red onion, diced
8 whole pepperoncini peppers, optional
6 fresh basil leaves, sliced into thin ribbons
1/2 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, minced
1 teaspoon dried oregano
Pinch of red pepper flakes
Kosher salt, to taste

Steps:

  • Cook the tortellini in salted water according to package instructions, until al dente. Strain and rinse with cold water to prevent sticking.
  • Add the tortellini and remaining pasta salad ingredients to a large bowl. Set aside.
  • In a large jar or blender, combine the dressing ingredients and shake or blend until well-combined. Pour the dressing over the pasta salad and toss to evenly distribute. Refrigerate for at least 2 hours.

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