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Antipasto Salad

It turns out that I eat a lot of antipasto salad. This is the third different variation I’ve posted, and I have to say that it is probably my favorite.
Course Side Dish
Cuisine Italian
Keyword antipasto, salad
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 10
Calories 213kcal


  • 2 9 ounce tortellini I used three cheese
  • 10 ounces Genoa salami diced
  • 8 ounces provolone sliced, diced
  • 1 2.25 ounce black olives chopped
  • 1/2 red onion diced
  • 1/2 green bell pepper diced
  • 1 packet Good Seasons Italian dressing mix or use homemade
  • 1/4 cup red wine vinegar
  • 1 tablespoon extra virgin olive oil plus 1/2 cup, plus more
  • 3 tablespoons water


  • Cook pasta per package instructions. Drain well.
  • Place pasta into a large bowl. Drizzle with 1 tablespoon of olive oil and toss gently to cover. Let cool 10-15 minutes.
  • In a separate bowl, whisk together the remaining 1/4 cup of olive oil, Good Seasons, and water.
  • Add the salami, cheese, olives, onion and bell pepper to the pasta. Add the dressing and mix all ingredients. Season to taste with freshly ground black pepper. Cover and refrigerate at least 2 hours before serving.


Calories: 213kcal | Carbohydrates: 2g | Protein: 12g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 853mg | Potassium: 159mg | Fiber: 1g | Sugar: 1g | Vitamin A: 222IU | Vitamin C: 5mg | Calcium: 178mg | Iron: 1mg