This vibrant and flavorful Antipasto Chopped Salad with Tortellini is salty, savory, and cheesy. It's made with a base of crunchy Romaine lettuce, cheesy tortellini, and Italian ingredients like pepperoni, salami, fresh mozzarella, cherry peppers, black olives, onion, and balsamic vinaigrette.
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The return of spring means the return of outdoor activities, picnics in the park, and celebratory gatherings. Which means it's also the official return of salad season - although, salad never really goes out of style around here! But with springtime, the salads get greener. They get bolder. And, oftentimes, they're made in a pasta salad form because who doesn't love a pasta salad?!
So I started thinking about how I could combine the two - a fresh, loaded, green salad combined with a satisfying and flavorful pasta salad. And so I created this antipasto chopped salad made with crispy Romaine lettuce, cheese tortellini, and zesty, bold Italian ingredients. I kept it simple - as simple as possible - and finished the salad with a bottle of balsamic vinaigrette.
What Goes Into Antipasto Chopped Salad with Tortellini
This salad is "chef's kiss" delicious! I took inspiration from classic antipasto salad to make this chopped salad/pasta salad mashup.
- Romaine Lettuce: Our refreshing, crunchy, and light green base.
- Cheese Tortellini: The pasta of choice for this salad. It adds a little bulk to the salad along with cheesy goodness.
- Diced Salami: Give this salad a savory, salty flavor while complimenting the spiciness of the pepperoni.
- Diced Pepperoni: Gives this salad a slightly spicy kick that works so well with the salami.
- Fresh Mozzarella Balls: Because there's no such thing as too much cheese! These small, cherry-sized mozzarella balls add creaminess and some slightly salty flavor.
- Cherry Peppers: I used Botticelli red cherry peppers cause they're slightly bolder than a peppadew with a nice balance of sweet and spicy.
- Black Olives: Adds a mild, savory, salty flavor.
- Red Onion: Gives the salad added crunch, plus a punch of sharp and pungent flavor.
- Balsamic Vinaigrette Dressing: Brings the salad altogether with a sweet and tangy touch of flavor. Using bottled vinaigrette keeps this salad simple to make, but feel free to use your favorite homemade version.
How to Make Antipasto Chopped Salad with Tortellini
This salad is a perfect side for dinner, but hearty enough on its own for a lunch or meal prep option. It combines flavorful and zesty Italian flavors and a combination of creamy and crunchy textures that will leave you wanting more!
The first step to making this salad is cooking the tortellini. Cook according to the package instructions. Then, drain and set aside to cool.
While the tortellini is cooling, start prepping the other ingredients. Wash and dry the Romaine lettuce. Then, chop it into bite-sized pieces and add it to a large salad bowl.
I found diced pepperoni in the grocery store, but needed to dice up the salami. Once the meat was prepped, I sliced the mozzarella balls in half. Then, I cut the cherry peppers into quarters and thinly sliced the onion.
I added everything to the salad bowl along with the black olives. I left the olives whole, but you can slice them or cut them in half, if desired.
Once the tortellini has cooled, add it to the salad bowl along with the balsamic vinaigrette. Toss it together to combine.
Serve the salad immediately with extra dressing on the side. This salad will keep in the fridge about 3-5 days. Expect the lettuce to wilt over time. If you'd like to make this salad ahead of time, don't add the lettuce until you're ready to serve.
Antipasto Chopped Salad with Tortellini
Equipment
- 1 large salad bowl or mixing bowl
Ingredients
- 8 oz. cheese tortellini
- 2-3 cups Romaine lettuce chopped into bite-sized pieces
- 1/2 cup diced pepperoni
- 1/2 cup diced salami
- 1/2 cup fresh mozzarella halved
- 1/3 cup cherry peppers quartered
- 3/4 cup black olives
- 1/3 cup red onion thinly sliced
- Salt and pepper to taste
- 1 cup balsamic vinaigrette
Instructions
- Cook the tortellini according to package. Drain, rinse with cold water, and set aside to cool.
- Chop lettuce into small bite-sized pieces and add to large salad bowl.
- Add pepperoni, salami, mozzarella, cherry peppers, and onion to salad bowl.
- Add cooled tortellini to the salad bowl along with balsamic vinaigrette. Season with salt and pepper and toss to combine.
- Serve salad immediately.
This antipasto chopped salad is totally customizable. Use what you have on hand. Add prosciutto instead of salami, add roasted red peppers instead of cherry peppers, or toss in some marinated artichokes. Have fun with those Italian flavors to create your own version of this antipasto chopped salad!
Did you make this Antipasto Chopped Salad with Tortellini recipe? Share it on social media using the hashtag #holokahome. Don’t forget to tag me @holokahome!
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