Tortellini Antipasto Salad
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 10 min
- Cost
- $20.00
- Nutrition
- 580 cal · 22g protein
- 20-min
- quick
- meatless
- make-ahead
🍳 1 pan + 1 bowl · Picky-eater safe bet: plain noodles
Tortellini Antipasto Salad is a Italian weeknight dinner that serves 4 and is on the table in about 20 minutes, for around $20 in groceries. You'll need 1 pan + 1 bowl, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain noodles works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Dairy · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 5–6 quart Dutch ovenDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 18 oz cheese tortellini
- 1 package baby arugula
- 1 jar roasted red peppers
- 1 package grape tomatoes
- ½ cup Kalamata olives
- ½ cup shredded Parmesan cheese
- ½ cup Italian salad dressing
- 1 bunch fresh basil
- 1 pinch salt
- 1 pinch black pepper
Steps
- Bring a large pot of salted water to a boil. Cook the tortellini according to the package (usually 3 to 5 minutes for fresh, 7 to 9 for frozen) until they float and are tender.
- Drain the tortellini and rinse briefly under cool water so they stop cooking and don't wilt the greens.
- While they cook, drain the roasted peppers and slice them into strips. Halve the tomatoes. Halve the olives if they're large. Tear the basil leaves.
- In a large bowl, toss the tortellini with the Italian dressing, peppers, tomatoes, and olives.
- Add the arugula, basil, and Parmesan and toss gently. Season with pepper and a little salt. Serve warm or at room temperature; it also holds well in the fridge for lunch tomorrow.
- Make ahead: Cook, rinse and toss the tortellini with the dressing, peppers, tomatoes and olives, then store covered in the fridge up to 2 days. Add the arugula, basil and Parmesan just before serving.
- Picky eater tip: Serve plain tortellini with a little Parmesan and let them skip the arugula, olives and peppers.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 22 g
- Carbohydrates
- 64 g
- Fiber
- 4 g
- Sugar
- 6 g
- Fat
- 26 g
- Saturated fat
- 8 g
- Sodium
- 1,180 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop