Detroiters know antipasto salad because of Buddy’s pizza and other local pizza restaurants that serve it. Every version of it that we experienced in our home town included cured meat (ham, salami, etc.), cheese, olives, fresh greens, a few other veggies (tomatoes, cucumbers, or peppers), and were tossed with a slightly sweet red wine vinaigrette. If a salad and a meat and cheese board had a baby, that would make antipasto salad. 😜

By adding the tortellini in this version, it’s really a hearty meal. And since it can be made ahead of time, it’s perfect for adventure days or long travel days. Weekend warriors might like to make it at home and bring it to the campground to enjoy all weekend. With no mayonnaise and meat that’s unlikely to spoil, it also makes a great picnic food. You can hike in with it and eat it at room temperature with no problem.

Antipasto Pasta Salad

Make this pasta salad before you head out for a weekend camping trip, a long travel day, or a big adventure day. You won't be sorry when you eat it and you won't be sorry that there are leftovers.

Nutrition is based on 6 servings but it's more like 6-8 servings.

• 1 20 ounce pack Tortellini (Fresh)
• 1 tbsp Dijon Mustard
• 1/4 cup Red Wine Vinegar
• 1 1/2 tbsp Honey
• 1 tbsp Oregano
• 1/2 tsp Kosher Salt
• 1/2 tsp Black Pepper (freshly ground)
• 1/2 cup Olive Oil (extra virgin)
• 5 ounce Sliced Pepperoni (cut in quarters)
• 5 ounce Sliced Italian Salami (cut in quarters)
• 1 13.75 ounce can Quartered Artichokes (drained)
• 1 Red Onion (diced)
• 1 12 ounce jar Banana Pepper Rings (drained)
• 6 ounce jar Pitted Kalamata Olives (drained and cut in half)
• 8 ounces Roasted Red Bell Peppers (sliced)
• 8 ounces Fresh Mozzarella Pearls
• 8 ounces Sharp Provolone Cheese (cubed)
• 10 ounces Grape Tomatoes (sliced in half)
• 10 ounce Fresh Mixed Greens ((optional))

1. Prepare salad dressing by mixing together the mustard, vinegar, honey, oregano, salt, and pepper and whisking as you slowly add the olive oil.

2. Cook the tortellini according to package instructions. Drain well. Pour into a bowl with 1/2 of the salad dressing and toss to coat. Refrigerate pasta to cool.

3. Prepare the other ingredients while the tortellini cools.

4. Add all the other ingredients other than the mixed greens (if using) and toss to combine with the rest of the salad dressing.

5. Serve on a bed of mixed greens.

Dinner, Lunch, Salad

Italian

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