Antipasto Tortellini Salad with Basil Pesto
Cheese tortellini tossed with basil pesto, salami, olives, tomatoes, and mozzarella for a bold, Italian-inspired pasta salad that’s perfect for any occasion. This is a great make ahead option for meal prep of summertime parties!
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
*Use any flavor of packaged tortellini!
*Extra: top with crispy toasted breadcrumbs or crushed crotons for added texture.
*Mix in any additional toppings as desired.
Nutrition
Serving: 1servingCalories: 256kcalCarbohydrates: 6gProtein: 10gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 23mgSodium: 879mgPotassium: 228mgFiber: 2gSugar: 3gVitamin A: 850IUVitamin C: 25mgCalcium: 157mgIron: 1mg