This Antipasto Tortellini Salad with Basil Pesto is a bold, flavor-packed twist on a classic pasta salad. Loaded with cheese tortellini, salami, olives, tomatoes, artichokes, mozzarella, and more! All tossed in a vibrant basil pesto for a fresh and easy dish that’s perfect for summer gatherings, meal prep, or a no-fuss weeknight dinner.
Get creative with add-ins or swap mushroom or spinach tortellini for the cheese. The basil pesto is a quick way to add flavor and keep the salad together, but you can swap a balsamic dressing or olive tapenade!
You might also like this caprese pasta salad or my BLT pasta salad, want to switch it up, try these antipasto skewers! Find all of my salad recipes here for more inspiration.
Why You’ll Love This
If you’re into big, bold flavors and minimal prep, this recipe is perfect for you! It’s packed with everything you love about an antipasto platter (like salami, olives, mozzarella, and artichokes, all tossed with tender cheese tortellini and a herby basil pesto. It comes together quickly, holds up well in the fridge, and makes the perfect side dish or light lunch (paired with grilled chicken or salmon). Plus, it’s easy to customize with whatever you have on hand, I love using this as an opportunity to clean out the fridge!
– Rachel
More Fresh Salad Ideas
Key Ingredients
Cheese tortellini – I use two 8 oz. packages of refrigerated cheese tortellini. Cook them just until tender so they hold up in the salad, make sure to rinse off with cold water before tossing the salad!
Basil pesto – Store-bought is totally fine here, but if you have homemade, even better! You’ll need about 6 oz. to coat everything.
Cherry tomatoes – A pint of halved cherry tomatoes adds juicy sweetness and color.
Black olives – I like using sliced, canned black olives for ease. Drain well before adding.
Marinated artichoke hearts – Chopped for bite-sized pieces, use artichoke hearts marinated in oil or just plain ones.
Salami – Go for a thinly sliced variety; it adds richness and a little spice. I like to roll the salami up and slice into thin pieces.
Golden pepperoncini’s – adds a touch of vinegar and a bit of spice, optional but recommended.
Marinated mozzarella balls – These add creamy texture and a little herby flavor. Drain well before mixing in. Plain mozzarella balls or burrata will also work.
Avocados – Use ripe but firm avocados, cut into chunks. They bring creamy contrast.
Fresh herbs – I love chopped basil, thyme, or oregano to finish it off.
How to Make The Pasta Salad
Let’s talk a little about how to make the Antipasto Tortellini Salad with Basil Pesto (The printable instructions are in the recipe card below.)
Quick Overview:
- Cook tortellini, rinse until cool.
- Toss everything together in a bowl and enjoy!
- Bring a large pot of salted water to a boil, add in the tortellini and cook according to package directions. Once done, strain, and rinse well with cold water to cool down.
- In a large mixing bowl add in the pesto, tomatoes, black olives, artichokes, salami, pepperoncini’s, mozzarella balls, avocado, and the cooked tortellini. Toss well to combine.
- Top with fresh herbs and enjoy! Leftover salad can be stored in an airtight container in the fridge for up to a week.
Make-Ahead Tip
You can make this salad up to 2 days in advance, just leave out the avocado and fresh herbs until right before serving. Store the dressed tortellini mixture in the fridge, then toss in the avocado and herbs for a fresh finish. It’s a great way to save time while still keeping the texture and flavors vibrant!
Antipasto Tortellini Salad with Basil Pesto
Equipment
- Dutch Oven, or Large pot
Ingredients
- 2, 8 oz. Packages of cheese tortellini
- 6 oz. Basil pesto, store-bought or homemade
- 1 pint Cherry tomatoes, halved
- 6 oz. Black olives, drained and sliced
- 4 oz. Marinated artichoke hearts, chopped
- 4 oz. Salami, sliced thinly
- 4 oz. Golden pepperoncinis , sliced
- 8 oz. Marinated mozzarella balls
- 2 whole Avocados, cubed
- Fresh herbs such as basil, thyme, or oregano , chopped
Instructions
- Bring a large pot of salted water to a boil, add in the tortellini and cook according to package directions. Once done, strain, and rinse well with cold water to cool down.2, 8 oz. Packages of cheese tortellini
- In a large mixing bowl add in the pesto, tomatoes, black olives, artichokes, salami, pepperoncini's, mozzarella balls, avocado, and the cooked tortellini. Toss well to combine.6 oz. Basil pesto, 1 pint Cherry tomatoes, 6 oz. Black olives, 4 oz. Salami, 4 oz. Golden pepperoncinis , 8 oz. Marinated mozzarella balls, 2 whole Avocados, 4 oz. Marinated artichoke hearts
- Top with fresh herbs and enjoy! Leftover salad can be stored in an airtight container in the fridge for up to a week.Fresh herbs such as basil, thyme, or oregano
Notes
Nutrition
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Storage & Serving
Serve this cold or at room temperature, it’s perfect for summer cookouts, potlucks, or as a light lunch. Pair it with grilled chicken, crusty bread, or a glass of chilled white wine for a full meal. You can even pack it into meal prep containers for easy weekday lunches.
Store any leftovers in an airtight container in the fridge for up to 3–4 days. If making ahead, wait to add the avocado and fresh herbs until just before serving for the best texture and color. Give it a quick toss before serving—add an extra spoonful of pesto or a drizzle of olive oil if it looks a little dry.
Recipe FAQs
Refrigerated cheese tortellini works great here. You can also use frozen, just cook according to the package directions and cool before tossing with the rest of the ingredients. Mushroom or spinach tortellini is also a good option!
Absolutely. Try prosciutto, grilled chicken, steak, or salmon for extra protein!
It’s best served chilled or at room temperature. Perfect for make-ahead meals, picnics, or potlucks!
Yes! Homemade basil pesto adds an even fresher flavor and you can easily customize the texture!
Try a sun-dried tomato pesto, lemon garlic vinaigrette, or a balsamic vinaigrette. Creamy Italian dressing and olive tapenade also pair well with the bold ingredients.
Tools I Recommend
- Pyrex Mixing Bowl Set – I love this set of nesting bowls. I use them for everything, Pyrex glass does not break easily so you can trust on these bowls for years, plus they come in 3 useful sizes and can be stacked!
- Large Colander – a must for cooking pasta, potatoes, veggies, or anything you need to strain. I like the high walls on this one.
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
