Antipasto Tortellini Pasta Salad

I’ve spent basically the entire summer trying to think of a creative pasta salad recipe to really excite you guys. Something drastically different but still a crowd-pleaser, making use of exotic mix-ins and unexpected ingredients. Because honestly, I love (a good) pasta salad, but I couldn’t bare to choke down another boring bite of mayonnaise-slathered macaroni or barely-dressed swirly pasta with sliced olives and chunks of pepper jack, let alone post it here.

I’ve spent basically the entire summer trying to think of a creative pasta salad recipe to really excite you guys. Something drastically different but still a crowd-pleaser, making use of exotic mix-ins and unexpected ingredients. Because honestly, I love (a good) pasta salad, but I couldn’t bare to choke down another boring bite of mayonnaise-slathered macaroni or barely-dressed swirly pasta with sliced olives and chunks of pepper jack, let alone post it here.



INGREDIENTS
FOR THE ANTIPASTO TORTELLINI PASTA SALAD:
  • 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

FOR THE DRESSING:
  • 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

INSTRUCTIONS
  1. Cook the tortellini in salted water according to package instructions, until al dente. Strain and rinse with cold water to prevent sticking.
  2. Add the tortellini and remaining pasta salad ingredients to a large bowl. Set aside.