Tortellini Antipasto Salad


4-6Tortellini Antipasto SaladServes 4-6

Prep Mins

1515 Mins 15 Mins 30 Mins

Total Mins



  • 2 garlic cloves, finely chopped
  • 1 tsp. paprika
  • 1 Tbsp. capers, drained and finely chopped
  • 2 Tbsp. red wine vinegar
  • Kosher salt
  • Freshly ground black pepper
  • ¼ cup extra-virgin olive oil
  • 2 cups cheese tortellini, cooked according to package directions
  • 1 pint Organic Wild Wonders® Tomatoes, halved
  • ¼ lb. soppressata, cubed
  • ½ cup sliced pepperoncini peppers
  • ¼ lb. Calabrese salami, thinly sliced into rounds
  • ½ small red onion, diced
  • 8 oz. jarred marinated artichokes, drained and quartered
  • ¼ cup sliced green olives
  • 1 cup fresh bocconcini mozzarella, quartered
  • ¼ cup fresh Italian parsley leaves, roughly chopped
  • ¼ cup fresh basil leaves, cut into ribbons


  • To make the dressing, combine garlic, paprika, capers, red wine vinegar, and a pinch of salt and pepper in a small bowl. Add the olive oil in a slow stream, whisking to fully incorporate. Set aside.
  • In a large bowl, add the tortellini, Organic Wild Wonders® Tomatoes, soppressata, pepperoncini, salami, red onion, artichokes, green olives, mozzarella, parsley, basil, and dressing. Toss to combine. Transfer to a serving platter and enjoy.

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