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Easy Entertaining: Antipasto Pasta Salad

Michelle Lara / May 6, 2015

Easy Entertaining: Antipasto Pasta Salad


A few months ago I told you all about the fundraising event for #HopeChallenge15 that I was brainstorming on, well my good friends Selina, Jeanne and I got together and hosted a Ladies Tea Party. It was a huge success! We had so much fun, tons of food and even shopping {thanks Shoppe 561My Beach Boutique + Holly of Premier Jewelry for your fabulous support!}.

Together all of us ladies raised $1,000! Even as I type that amount I’m in a state of shock – that amount surpassed all of our expectations it’s truly a blessing!

All the money will go Hope For Freedom and our community will be directly impacted. It’s a great reminder that we can do so much more when we are part of the collective race.

We had light bites, dessert and of course tea. I made an Antipasto Pasta Salad that everyone was raving about, so I figured I’d share the recipe with all of you since it was such a big hit.

I almost feel guilty because it is literally the easiest party food you can ever prepare the hardest part was chopping up all the ingredients {which isn’t really that difficult}.

This Antipasto Pasta Salad is great for cookouts and picnics. You can make it ahead of time and let it marinade in the fridge {the next day it’s even more delicious!}


Antipasto Pasta Salad 

Ingredients {this serves a large crowd}:

2.5 lbs of cheese tortellini

1.5 cups of marinated mozzarella balls {I used Formaggio Cheese that comes in a delicious marinade – purchased at Costcos}

1/4 cup of sliced roasted red peppers

1/4 cup of sliced sun-dried tomatoes

1/4 cup large kalamata olives {pitted}

*If you can’t find marinated mozzarella you can make your own marinade.


Bring a large pot of salted water to a boil and cook your tortellini till it’s al dente. Drain and let cool for a few minutes. Combine the ingredients and add about 1/2 cup or so of the marinade that the mozzarella balls were in and stir. Make sure all the pasta is covered in the marinade. The salad can be served at room temperature or cold. I opted to go meatless but Genoa Salami or Prosciutto would be delicious mixed in!