Healthy Recipes




Antipasto Salad Recipe

Antipasto salad with pasta, tomato, olives, red onion, bell pepper, salami, cheese artichoke and basil on wooden table

Antipasto Salad Recipe

The word Antipasto literally translates to ‘appetizer'. We know this to mean a cold appetizer. Anti means before, and pasto, means meal. The word salad in history meant salt. Now we know it as a cold dish of various chopped ingredients usually containing a leafy green vegetable, though not always the case such as this.

Antipasto is traditionally closer to what we could call charcuterie. A true antipasto board would be a mixture of pickled vegetables, Italian soft, hard, and sweet cheeses, various smoked meats, and a few types of fruits but usually grapes.

This antipasto salad recipe with the addition of the cheese tortellini is a hearty, robust food that is much more than just an appetizer or accompaniment. Serve with Bruschetta, a great way to satisfy those salt cravings.

Antipasto Salad with Tortellini


  • 2 packages (9 ounces each) of refrigerated cheese tortellini (cooked, drained, and rinsed)
  • 1 package Mozzarella cheese, cubed
  • 1 large green pepper, chopped
  • 2 cups cherry tomatoes, halved
  • 1 can (2.25 oz.) sliced pitted ripe olives, drained
  • 1 cup cubed pepperoni
  • 1 cup Italian dressing


1. Combine all ingredients except Italian dressing in large bowl.

2. Add dressing; toss to coat.

3. Cover and refrigerate for several hours or until chilled.

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