Antipasto Salad

READY IN: 32mins
Recipe by Marie

Makes a very colorful summertime salad. Recipe found on the Web.

Top Review by Chef Mom Tracy

What a wonderful, tasty & different type pasta salad to bring anywhere (potluck, family events, etc). I doubled the recipe and added more roasted red pepper & artichoke hearts and omitted the black olives and olive oil. However, we had a serving size amount left and the next day i did add a bit of olive oil to it to moisten everything. Thanks - really tasty dish!!

Ingredients Nutrition

Directions

  1. Cook tortellini, rinse with cold water and drain.
  2. Place in serving bowl.
  3. Add carrots, red pepper, artichokes and olives.
  4. Add pesto and olive oil and mix.
  5. Add grape tomatoes and pepperoni slices and season with black pepper.
  6. Cover and refrigerate for at least 1 hour.
  7. Just before serving, toss with Parmesan cheese.

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