There’s something downright magical about a salad that’s crisp, fresh, sweet, and savory all at the same time. If you’re someone who enjoys a little crunch in every bite, a zesty homemade dressing, and vibrant flavors that pop off the plate—then you’re going to love this Crisp Apple-Celery Salad with Toasted Hazelnuts & Honey-Dijon Vinaigrette.

This isn’t your average “lettuce and tomato” salad. Nope. This bowl is packed with peppery arugula, tart and sweet red apples, crunchy celery, a little bite from red onions, and golden toasted hazelnuts that bring just the right amount of warmth and texture to the mix. And the vinaigrette? Oh, it’s dreamy. That honey-Dijon blend is tangy, a little sweet, and totally addictive.

Whether you’re prepping a quick lunch, throwing together a side dish for a dinner party, or looking for a fresh way to use up seasonal apples, this salad is a total win. Bonus? It’s stunning. Like Pinterest-worthy stunning.

Also Read: Crunchy Apple-Celery Salad with Maple-Dijon Vinaigrette

Why You’ll Love This Salad:

• It’s crunchy AF. Between the celery, apple, and nuts, this salad brings the noise in the best way possible.
• It’s light and fresh, but still satisfying. The combo of fiber-rich veggies and heart-healthy fats (hello, olive oil and hazelnuts) means you won’t be reaching for a snack five minutes later.
• The flavors are perfectly balanced. You get peppery, sweet, tangy, nutty—every bite is a little different and a lot delicious.
• You can prep it ahead. Toast the nuts and whisk up the dressing in advance so all you have to do is toss it together when hunger hits.

How To Make This Apple-Celery Salad

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Ingredients For Apple Celery Salad

• Honey-Dijon Salad Vinaigrette:

• 1 tsp Dijon mustard

• 2 tbsp runny honey

• 2 tbsp cider vinegar

• 4 tbsp olive oil (or substitute with avocado oil or walnut oil)

• Pink Himalayan salt and black pepper, to taste

• Salad Ingredients:

• ½ cup hazelnuts, toasted and roughly chopped (divided)

• 6 large celery stalks, sliced thin (use the thinner stalks if possible!)

• 1-2 large red apples, thinly sliced

• ¼ cup thinly sliced red onions or shallots

• 2 cups arugula

• Sea salt and black pepper, to taste

Quick Kitchen Tips:

• Celery matters. Go for the thinner, paler stalks—they’re crisp without being stringy and have a more delicate flavor.
• Keep those apples fresh. A quick toss in lemon juice keeps your apple slices from turning brown before the salad makes it to the table.
• Toasting nuts is a game-changer. Freshly toasted hazelnuts add a deeper flavor and that warm, roasted crunch we all crave. It’s easy and totally worth the 15 minutes.

How to Toast Hazelnuts:

You can absolutely buy pre-toasted hazelnuts—but if you’ve got raw ones on hand, don’t stress. Here’s how to bring out their best flavor:

1. Preheat your oven to 350°F (175°C).
2. Spread the hazelnuts in a single layer on a dry baking sheet.
3. Bake for 12–15 minutes, giving them a gentle shake or stir once or twice so they toast evenly.
4. Let them cool before using. The skins may crack and flake off—that’s totally normal. You can rub them with a clean kitchen towel to remove some of the skin if you’d like, but it’s not necessary.

Step-By-Step Guide For Making This Apple Celery Salad

1. Toast the hazelnuts (if you haven’t already) and set them aside to cool.

2. Whisk the vinaigrette: In a small bowl or jar, combine Dijon mustard, honey, cider vinegar, and olive oil. Season with pink Himalayan salt and freshly ground black pepper. Whisk or shake it up until it’s creamy and emulsified. Taste and adjust seasoning as needed.

3. Layer the arugula into the base of a large serving bowl.

4. Add the chopped celery, sliced apples (tossed in lemon juice), red onion, and ⅔ of the hazelnuts. Season the salad with a pinch of sea salt and cracked black pepper.

5. Drizzle the vinaigrette over the salad—start with half and toss gently. Add more if you like it saucier, but don’t overdress it.

6. Serve it up: Divide the salad between chilled plates and sprinkle the rest of the toasted hazelnuts on top for that extra crunch factor. Enjoy!

Make It Your Own:

This salad is super flexible, so feel free to get creative. Here are a few tasty twists:

• Add cheese: A sprinkle of goat cheese or shaved parmesan would add a lovely creamy contrast.
• Swap the nuts: No hazelnuts? Try toasted walnuts, pecans, or almonds.
• Change up the greens: If arugula isn’t your thing, baby spinach or mixed greens will still work beautifully.
• Make it heartier: Add grilled chicken, chickpeas, or quinoa to turn it into a full meal.

This Crisp Apple-Celery Salad with Toasted Hazelnuts & Honey-Dijon Vinaigrette is everything you didn’t know you needed in a salad, light yet satisfying, easy to make, and seriously impressive when plated. It’s the perfect mix of textures and flavors, and once you taste it, you’ll wonder where it’s been all your life.

It’s the kind of dish that feels fancy, but it’s really just smart ingredient pairing and a killer homemade vinaigrette.

So the next time you’re craving something crunchy, fresh, and just a little unexpected, give this salad a try. Bonus points if you serve it with a glass of crisp white wine and pretend you’re having lunch on a patio in the South of France.

Apple-Celery Salad with Toasted Hazelnuts

Recipe by AdviceFromNobodyCourse: SaladsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

320

kcal

A Crunchy, Tangy, Sweet Salad You’ll Want to Eat on Repeat

Ingredients

• Honey-Dijon Salad Vinaigrette:

• 1 tsp Dijon mustard

• 4 tbsp olive oil (or substitute with avocado oil or walnut oil)

• 2 tbsp cider vinegar

• 2 tbsp runny honey

• Pink Himalayan salt and black pepper, to taste

• Salad Ingredients:

• ½ cup hazelnuts, toasted and roughly chopped (divided)

• ¼ cup thinly sliced red onions or shallots

• 1-2 large red apples, thinly sliced

• 6 large celery stalks, sliced thin (use the thinner stalks if possible!)

• 2 cups arugula

• Sea salt and black pepper, to taste

Directions

• Toast the hazelnuts (if you haven’t already) and set them aside to cool.
• Whisk the vinaigrette: In a small bowl or jar, combine Dijon mustard, honey, cider vinegar, and olive oil. Season with pink Himalayan salt and freshly ground black pepper. Whisk or shake it up until it’s creamy and emulsified. Taste and adjust seasoning as needed.
• Layer the arugula into the base of a large serving bowl.
• Add the chopped celery, sliced apples (tossed in lemon juice), red onion, and ⅔ of the hazelnuts. Season the salad with a pinch of sea salt and cracked black pepper.
• Drizzle the vinaigrette over the salad—start with half and toss gently. Add more if you like it saucier, but don’t overdress it.
• Serve it up: Divide the salad between chilled plates and sprinkle the rest of the toasted hazelnuts on top for that extra crunch factor. Enjoy!

If you’ve been stuck in a salad rut lately—you know, the kind that’s just greens, cucumbers, and the same ol’ bottled ranch dressing—this Crunchy Apple-Celery Salad with Maple-Dijon Vinaigrette is here to change everything. It’s crisp, it’s tangy, it’s sweet, and it packs a serious crunch in every bite. Even better? It’s super simple to make and feels a little bit fancy without any actual fuss.

Whether you’re planning a light lunch, need a refreshing side for your dinner spread, or want a unique offering for your next potluck, this salad delivers big time.

Let’s break it all down—from what makes this salad so special, to exactly how to make it at home, with a few bonus tips to customize it to your taste.

Also Read: Crisp Apple-Celery Salad with Toasted Hazelnuts

Why You’ll Love This Apple-Celery Salad

This salad is one of those recipes that surprises people, in the best way. Celery isn’t always the star of the show, but here, it shines thanks to its natural crunch and mild, earthy flavor. Paired with sweet apples, chewy dried cranberries, toasted pecans, and a sweet-tangy vinaigrette, it creates a perfect harmony of textures and flavors.

Plus, the salad is topped off with shaved Parmesan for a little salty bite that balances everything out.

And let’s not forget about the Maple-Dijon vinaigrette. It’s sweet, tangy, slightly sharp, and adds a burst of flavor to every bite. Best of all, you can whip it up in seconds with pantry staples.

How To Make Apple-Celery Salad

Print

Ingredients For The Apple-Celery Salad

• Maple-Dijon Salad Vinaigrette

• 1 tsp. Dijon mustard
  This adds a punch of flavor and acts as an emulsifier to help the vinaigrette stay mixed. If you want a more savory, less sweet dressing, feel free to bump this up by 1-2 teaspoons.

• 2 tbsp. real maple syrup
  Make sure you’re using real maple syrup—not pancake syrup. The natural sweetness of maple plays beautifully with the tang of the vinegar and mustard.

• 2 tbsp. red wine vinegar
  This gives the vinaigrette its signature zing. If you’re out, you can sub with apple cider vinegar or white wine vinegar in a pinch.

• 2 tbsp. extra virgin olive oil
  Adds smoothness and richness. A good-quality olive oil goes a long way here.

• Sea salt and black pepper, to taste
  These bring out all the flavors in the dressing.

• Salad Ingredients:

• ¼ cup pecans, roughly chopped, divided
  These get toasted for extra crunch and depth of flavor. You’ll use some in the salad and save a few for topping.

• 6 large celery stalks, sliced
  Look for fresh, firm stalks. Organic is best if you can swing it!

• Celery leaves (from stalks), roughly chopped
  Don’t toss these! They’re slightly bitter and add a herby bite that balances the sweetness in the salad.
  

• 1 large red apple, chopped
  A crisp, sweet variety like Fuji or Honeycrisp works perfectly here. Leave the skin on for color and texture.
  

• ¼ cup dried cranberries
  Adds a chewy sweetness that really pops.

• Sea salt and black pepper, to taste
  Just a pinch is all you need to enhance the overall flavor.

• 3 tbsp. Parmesan cheese, shaved
  Adds a salty-savory finish that elevates the whole salad.

Step-By-Step Guide For Apple Celery Salad

Step 1: Make the Maple-Dijon Vinaigrette

In a salad shaker or a jar with a tight-fitting lid, combine:

• 1 tsp Dijon mustard
• 2 tbsp maple syrup
• 2 tbsp red wine vinegar
• 2 tbsp olive oil
• A pinch of salt and pepper

Seal the lid and shake it like you mean it until everything is well combined and the vinaigrette looks smooth and slightly thickened. Set it aside while you prep the salad.

Pro Tip: Make a double batch and keep it in the fridge. This vinaigrette is also amazing on spinach salads, roasted veggies, or even grilled chicken.

Step 2: Toast the Pecans

Add the chopped pecans to a dry skillet over medium heat. Stir occasionally and keep an eye on them—you’ll know they’re ready when they smell fragrant and nutty (about 3–4 minutes). Pull them off the heat and let them cool while you assemble the rest of the salad.

Step 3: Build the Salad

In a large salad bowl, add:

• Sliced celery
• Chopped apple
• Chopped celery leaves
• Dried cranberries
• 3 tbsp toasted pecans

Step 4: Dress The Salad

Sprinkle a little salt and pepper over everything, then drizzle the vinaigrette over the top. Toss everything together until it’s all evenly coated.

Step 4: Serve It Up

Plate the salad onto chilled salad plates (this makes it feel extra fancy), and top each serving with the remaining toasted pecans and shaved Parmesan cheese.

Tips & Tricks for the Best Salad

• Gluten-Free? This salad is naturally gluten-free as is!
• Make Ahead? Yes, the flavors in this recipe will intensify with time, so you may want to prepare a double (or triple) batch. Store any leftovers in an airtight container in the refrigerator for several days. However, be sure to toss the chopped apple with some fresh lemon juice before adding it to the salad to minimize browning.
• Want More Protein? Add grilled chicken, leftover turkey, or a handful of chickpeas to make it more of a main course.
• No Pecans? Walnuts, almonds, or even sunflower seeds work great too.
• Dairy-Free? Just skip the Parmesan or use a dairy-free alternative.

This Crunchy Apple-Celery Salad with Maple-Dijon Vinaigrette is proof that salads don’t have to be boring. It’s vibrant, full of contrast, and just bursting with flavor—from the crunch of the celery and pecans, to the sweet bite of apples and cranberries, to that rich, tangy vinaigrette that ties it all together.

It’s the kind of salad people remember—and request. So go ahead and bookmark this one. You’ll be making it again and again. Now go grab a crisp apple, a handful of celery, and get your salad bowl ready. You’re about to upgrade your side dish game in the most delicious way.

Apple-Celery Salad with Maple-Dijon Vinaigrette

Recipe by AdviceFromNobodyCourse: SaladsCuisine: AmericanDifficulty: Easy

Servings

4-6

servings

Prep time

15

minutes

Cooking time

3

minutes

This Crunchy Apple-Celery Salad with Maple-Dijon Vinaigrette is here to change everything. It’s crisp, it’s tangy, it’s sweet, and it packs a serious crunch in every bite. Even better? It’s super simple to make and feels a little bit fancy without any fuss.

Ingredients

• Maple-Dijon Salad Vinaigrette:

• 2 Tbs. real maple syrup

• 2 Tbs. red wine vinegar

• 2 Tbs. extra virgin olive oil

• Sea salt and black pepper, to taste

• 1 tsp. Dijon Mustard**
  
  **For less sweet results, add 1-2 additional teaspoons of Dijon mustard

• Salad Ingredients:

• ¼ c. pecans, roughly chopped, divided

• 1 large red apple, chopped

• ¼ cup dried cranberries

• Sea salt and black pepper, to taste

• 3 Tbs. Parmesan cheese, shaved

• 6 large celery stalks (preferably organic), sliced

• Celery leaves (from stalks), roughly chopped
  

Directions

• Prepare the vinaigrette by adding all ingredients to a salad shaker or jar with a tight-fitting lid. Cover and shake vigorously to combine. Set aside.
• Add chopped pecans to a small dry skillet set over medium heat. Heat for several minutes, stirring occasionally, until toasted. Remove from heat and set aside.
• Add celery, apples, celery leaves, cranberries, and three tablespoons toasted pecans to a large salad bowl. Season with salt and black pepper, to taste. Drizzle the vinaigrette on top and toss to combine.
• To serve, divide the salad onto chilled salad plates and top with remaining toasted pecans and shaved Parmesan cheese. Enjoy!

If you’ve ever been to an Italian dinner party (or just dreamed of hosting one), then you know the antipasto platter is where the magic starts. But what if you could take all those delicious bites—like olives, cured meats, cheese, and veggies—and toss them into one epic, flavor-packed salad? That’s exactly what antipasto salad recipes are all about.

These salads are basically the no-rules, totally customizable, and ridiculously satisfying MVPs of the salad world. Whether you’re looking for something quick for a weeknight dinner, a crowd-pleaser for a potluck, or a hearty lunch idea that doesn’t disappoint, there’s an antipasto salad recipe for it.

Also Read: Super Refreshing Mango Coconut Daiquiri

Antipasto Salad Recipe Ideas

In this post, I’ve rounded up 13 of the absolute best ones that are as easy to make as they are impressive to serve. Get your fork ready—this is not your average salad situation.

Spiral Antipasto Salad

If there’s one dish that always shows up and shows out at a summer get-together, it’s this spiral antipasto pasta salad. But not just any pasta salad—I’m talking about one that checks all the boxes: hearty, fresh, tangy, salty, crunchy, and just plain satisfying. Colorful antipasto salad is refreshing and flavorful, and almost too pretty to eat.

Tortellini Antipasto Salad

This salad is like the cool cousin of pasta salad and antipasto platter—wrapped up into one irresistible bowl. Creamy cheese tortellini? Yes. Spicy pepperoni? Double yes.

Sharp cheeses, briny olives, juicy tomatoes, peppery arugula, and a homemade balsamic vinaigrette that’s equal parts tangy and sweet? You’re about to be the MVP of any gathering when you bring this tortellini antipasto salad.

Italian Chopped Salad

Italian Chopped Salad is an easy salad recipe that has a large variety of zesty flavors and colors. Not only does this salad have all your favorite things you find in antipasto Italian salad, it features a delicious extra-virgin olive oil based italian dressing. This Italian Chopped Salad recipe is perfect for meal prep or to go along with an italian dinner.

Artichoke Antipasto Salad

This Italian antipasto salad combines antipasto with salad greens in one bowl! Creamy mozzarella balls, zesty pepperoni, and salami with tangy olives and artichokes tossed with your favorite dressing.

Mini Antipasto Skewers

One of the easiest appetizers ever, these antipasto skewers are made by threading meat, marinated veggies, fresh herbs, and soft cheese on a mini skewer. Packed with Italian flavor, they are crowd-pleasing and can be put together ahead of time.

Antipasto Salad With Cherry Peppers

This delectable Antipasto Salad contains crisp romaine, sweet tomatoes, marinated artichokes, soft mozzarella pearls, Kalamata olives, cherry peppers, pepperoncini, and salami. Then, it is drizzled with a tasty oil and vinegar Italian dressing.

Antipasto Salad With Banana Peppers

Say goodbye to plain, boring salads! Instead, make this tangy and rejuvenating Antipasto Salad. It’s a low-carb option that will keep you satisfied but boasts tons of flavor to keep your taste buds happy too. Every fork full is filled with salami, pepperoni, artichoke hearts, juicy tomatoes, lettuce, cheese, banana peppers, and tangy olives. It’s all drizzled in a homemade balsamic vinegar and mustard dressing.

Caprese Salad

Caprese salad is a simple and classic Italian salad made with juicy ripe tomatoes, fresh mozzarella cheese, fresh basil leaves, drizzled with olive oil, and seasoned with salt and pepper. 

It’s an easy throw-together salad that makes a wonderful appetizer any time of the year. The colors of the ingredients represent the Italian flag, and it’s usually served as an antipasto (appetizer) rather than a side dish.

Antipasti Salad with Prosciutto-Wrapped Breadsticks

This isn’t your average salad.  This show-stopping Antipasti Salad has it all:  vibrant veggies, delicious salami, briny olives, creamy bocconcini cheese, and the best part, crisp and salty prosciutto wrapped breadsticks!  Piled onto a bed of romaine lettuce and topped with sundried tomato vinaigrette, this colourful salad is ready to impress!

Pesto Tortellini Antipasto

Tortellini Pasta Salad is a tasty light dinner or a crowd-pleasing pasta salad for a cookout or spring or summer party. 

Packed with lots of Italian flavors from colorful grilled vegetables, salami, and provolone cheese, and seasoned with a simple pesto dressing, this easy and delicious tortellini salad will be one of your go-to recipes all year long.

Antipasto Salad with Lupini Beans

This Italian antipasto salad recipe with lupini beans is packed with protein and bursting with Mediterranean flavors enveloped in a sweet and zesty balsamic & olive oil dressing!

You can make this show-stopping antipasto salad with minimal effort! Serve it paired with Italian focaccia bread and a glass of red wine for a delicious Mediterranean-style meal!

Antipasto Salad With Pepperoni

What I love most is how every bite is a little different, as this antipasto salad is loaded with salami, pepperoni, plump mozzarella balls, olives, artichokes, sweet cherry tomatoes and many more great antipasto favorites.

Antipasto Salad With Olives

Now I want to tell you about the star of my potluck spread! My Antipasto Pasta Salad is so good and so satisfying that the guests may forego the main dish for a second helping.

Who says salads have to be boring? With antipasto salad recipes, you get bold flavor, rich textures, and endless room for creativity—all in one bowl. Whether you’re keeping it classic with salami and mozzarella or switching things up with marinated artichokes and roasted red peppers, these recipes are your ticket to turning any meal into an Italian-inspired feast.

So the next time you’re craving something fresh but filling, skip the usual and dive into one of these antipasto salad creations. Your taste buds (and your dinner guests) will thank you.

Tortellini Antipasto Salad is bold, hearty, and full of flavor, with just enough pizzazz to make people think you tried way harder than you did (don’t worry, your secret’s safe with me).

This salad is like the cool cousin of pasta salad and antipasto platter—wrapped up into one irresistible bowl. Creamy cheese tortellini? Yes. Spicy pepperoni? Double yes. Sharp cheeses, briny olives, juicy tomatoes, peppery arugula, and a homemade balsamic vinaigrette that’s equal parts tangy and sweet? You’re about to be the MVP of any gathering.

Let’s break it all down—from the vinaigrette (yes, you can totally use the store-bought stuff, but if you make it yourself, I promise it’s worth it) to the final Parmesan-showered serving moment.

Also Read: Antipasto Pasta Salad You’ll Make All Summer Long

Why You’ll Love This Tortellini Antipasto Salad

Before we dive into the nitty-gritty, let me tell you why this dish is about to be your new summer staple:

• It’s filling – The tortellini gives it some real staying power. No one’s leaving your party hungry.
• It’s balanced – You’ve got protein, carbs, veggies, and healthy fats in one pretty bowl.
• It travels well – Picnics, potlucks, BBQs—it doesn’t get soggy and tastes just as great at room temp.
• It’s a total flavor bomb – You’ve got creamy cheese, spicy meat, tangy dressing, salty olives, and fresh herbs. What more could you want?

Let’s get into the good stuff.

How To Make Tortellini Antipasto Salad

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Ingredients For Tortellini Antipasto Salad

• Balsamic Vinaigrette (Makes about ¾ cup):

• ½ cup extra virgin olive oil

• ¼ cup balsamic vinegar

• 2 teaspoons maple syrup (trust me—it balances the tang beautifully)

• 1 teaspoon Dijon mustard

• 2 teaspoons shallot, finely minced

• Salt and black pepper, to taste

• Salad Ingredients:

• 20 oz. refrigerated tortellini (cheese-stuffed is best, but go wild)

• 2 tablespoons extra virgin olive oil (added to the cooking water)

• 2 cups fresh arugula

• 2 tablespoons fresh basil, sliced into ribbons (aka chiffonade if you wanna sound fancy)

• 4 oz. Pepper Jack cheese or another white cheese, cubed

• 4 oz. pepperoni, chopped into bite-sized pieces

• 1 cup black olives, halved

• 1 cup cherry or grape tomatoes, halved

• Sea salt and black pepper, to taste

• ⅓ cup balsamic vinaigrette, divided

• 3 tablespoons shaved Parmesan cheese, for garnish

Step-By-Step Guide For Antipasto Tortellini Salad

1. Make That Vinaigrette

If you’re making the vinaigrette from scratch (highly recommend), do this first. Just toss everything in a shaker or jar, seal it, and shake until emulsified. Set it aside to let those shallots infuse the dressing while you prep the rest.

2. Cook Your Tortellini

Boil your tortellini according to the package directions—but here’s the trick: add 2 tablespoons of olive oil to the boiling water. It helps keep the pasta from sticking and gives it a subtle richness.

Once the tortellini is cooked to perfection (soft, but still with a little bite), drain it and rinse it under cold water to cool it down. Then transfer it to a big ol’ mixing bowl.

3. Toss in the Good Stuff

Now’s the fun part—building layers of flavor. Add the arugula, fresh basil, cubed Pepper Jack cheese, chopped pepperoni, olives, and tomatoes to the tortellini. Season with sea salt and black pepper to taste.

4. Dress The Salad

Then take about half of your vinaigrette and drizzle it over the salad. Gently fold everything together—don’t stir too aggressively or your tortellini might fall apart. You want everything to be coated but not soggy.

5. Serve It Up

Transfer the salad to your favorite serving bowl (bonus points if it’s something rustic and Instagram-worthy), and top with shaved Parmesan and a light drizzle of the remaining vinaigrette.

And that’s it! You’re ready to wow.

Tips and Variations

Want to make it your own? Here are a few ways to switch things up based on your vibe, your fridge, or your mood.

1. Switch Up the Cheese

• Pepper Jack adds a little heat, but mozzarella pearls or cubes of provolone would also be delish.
• Want to make it vegetarian? Skip the pepperoni and add marinated artichokes or roasted red peppers instead.

Note: The Pepper Jack cheese featured in this recipe is a spicy derivative of Monterey Jack cheese which originated in Monterey, California. If it is not available in your area, Provolone or another semi-soft white cheese can be used instead

2. Don’t Skip the Arugula

It might seem like a weird addition, but that peppery bite cuts through the richness of the cheese and dressing in the best way. Spinach or baby kale will work if arugula’s not your thing.

3. Go Bold with Add-Ins

Capers, banana peppers, or sun-dried tomatoes can add a nice punch. You can even toss in some grilled chicken if you’re looking to make it a full meal.

4. Make It Ahead

This salad actually gets better as it sits for a little bit. Make it a few hours before serving, keep it in the fridge, and just give it a toss before plating.

If you’re tired of limp lettuce salads and pasta salads that taste like straight-up mayo, this Tortellini Antipasto Salad is the glow-up your side dish game needs. It’s rich but refreshing, easy to throw together, and totally customizable based on what’s in your fridge.

So the next time you’re staring into your pantry wondering what to make that’s easy and impressive, remember this recipe. Keep a pack of tortellini in your fridge and a jar of olives in your pantry, and you’re already halfway there.

Tortellini Antipasto Salad

Recipe by AdviceFromNobodyCourse: SaladsCuisine: ItalianDifficulty: Easy

Servings

4-6

servings

Prep time

15

minutes

Cooking time

15

minutes

Tortellini Antipasto Salad is bold, hearty, and full of flavor, with just enough pizzazz to make people think you tried way harder than you did (don’t worry, your secret’s safe with me).

Ingredients

• Balsamic Vinaigrette Ingredients: (Can use bottled dressing instead)

• ½ cup extra virgin olive oil

• ¼ cup balsamic vinegar

• 2 tsp. maple syrup

• 1 tsp. Dijon mustard

• 2 tsp. shallot, finely minced

• Salt and black pepper, to taste

• Salad Ingredients:

• 20 oz. refrigerated tortellini

• 2 Tbs. extra virgin olive oil

• 2 cups fresh arugula

• 2 Tbs. fresh basil, sliced

• 4 oz. Pepper Jack or other white cheese, cut into chunks

• 4 oz. pepperoni, cut into small chunks

• 1 cup black olives, cut in half

• 1 cup cherry or grape tomatoes, cut in half

• Sea salt and black pepper, to taste

• 1/3 cup balsamic vinaigrette, divided

• 3 Tbs. Parmesan cheese, shaved

Directions

• Prepare the balsamic vinaigrette by combining all ingredients in a salad shaker or glass jar with a tight-fitting lid. Cover and shake vigorously until thoroughly combined. Set aside.
• Prepare pasta according to package directions. (Add olive oil to the cooking water as instructed to prevent sticking). Rinse and drain well, and place in a large mixing bowl.
• Add the fresh arugula, basil, Pepper Jack cheese, pepperoni, olives, and tomatoes. Season with salt and black pepper, to taste, and drizzle half the balsamic vinaigrette dressing on top. Gently fold the ingredients together with a spoon until thoroughly combined. 
• To serve, transfer the salad to a large serving bowl and top with shaved Parmesan cheese and a light drizzle of the remaining balsamic vinaigrette. Enjoy

If there’s one dish that always shows up and shows out at a summer get-together, it’s pasta salad. But not just any pasta salad—I’m talking about one that checks all the boxes: hearty, fresh, tangy, salty, crunchy, and just plain satisfying. Colorful antipasto salad is refreshing and flavorful, and almost too pretty to eat.

Whether you serve this as a first course, a luncheon entrée, or as a light dinner, it will be just perfect. The homemade Italian vinaigrette is extremely easy to make and whips up in minutes. With a gorgeous medley of veggies, cheese, olives, and a bold red wine vinaigrette that will have everyone going back for seconds (and thirds—no judgment here).

Whether you’re hosting a backyard BBQ, packing a picnic, or meal-prepping for the week ahead, this recipe has your name written all over it. So grab a big bowl and let’s get into it!

Also Read: Tortellini Antipasto Salad, The Crowd-Pleasing Pasta Salad

Why You’ll Love This Antipasto Pasta Salad

Let’s start with the obvious: it’s absolutely delicious. This salad brings together the classic flavors of an antipasto platter (hello, olives, cheese, and veggies!) with the comfort of perfectly cooked pasta. It’s tangy and savory with just the right hint of sweetness from the corn and red wine vinegar dressing.

Plus, it’s:

• Easy to make – Boil pasta, chop some stuff, mix and shake. That’s it.
• Great for a crowd – Makes a huge batch, perfect for potlucks or family dinners.
• Make-ahead friendly – The flavors get even better the longer they sit.
• Customizable – You can totally play around with ingredients based on what you have.

Now let’s break down exactly what goes into this dreamy dish.

How To Make Antipasto Pasta Salad

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Ingredients For Antipasto Pasta Salad

• For The Salad:

• 16 oz. spiral pasta – Think rotini, fusilli, or any pasta that holds dressing well. You want all those little grooves to soak up the goodness.

• 1 pint cherry tomatoes, quartered – Juicy and fresh. They add a sweet-tart burst to every bite.

• 1 large red onion, chopped – Adds sharpness and crunch. If raw onion is too much for you, you can soak them in cold water first to mellow them out.

• 1 can (12-15 oz.) sweet corn, rinsed and drained – That little pop of sweetness balances the saltiness of the olives and feta.

• 1/2 pound feta cheese, crumbled – Creamy, salty, tangy—aka the holy grail of pasta salad cheese.

• 1 jar (6 oz.) pitted green olives, halved – Briny and bold, these give major antipasto vibes.

• 1/4 to 1/2 cup arugula (optional) – A peppery bite that adds color and freshness. Totally up to you.

• 1/4 cup pistachios (optional) – For crunch and a slightly sweet nuttiness that elevates the whole salad.

• For The Dressing:

• 1/2 cup red wine vinegar – The base of our zippy vinaigrette.

• 1 tablespoon sugar – Just enough to cut through the acidity.

• 1 tablespoon dried oregano – Classic Italian flavor that ties everything together.

• 2 teaspoons sea salt – Seasoning is key!

• 1 teaspoon black pepper – A little kick.

• 1 cup extra virgin olive oil – Rich, smooth, and the perfect carrier for all those seasonings.

Step-By-Step Guide For Making Antipasto Pasta Salad

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Once it’s bubbling, toss in your spiral pasta and cook until al dente. You want the noodles to still have a little bite—they’ll soften a bit more once they soak up that dressing.

Drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Nobody wants warm pasta salad. Set it aside.

Step 2: Chop and Toss

Grab your biggest mixing bowl (trust me—you’re gonna need it). Toss in your quartered cherry tomatoes, chopped red onion, sweet corn, olives, and crumbled feta. Add your cooled pasta and gently stir everything together until well combined.

If you’re going with the arugula and pistachios, you can stir them in now or save them as a garnish later for extra texture and flair.

Step 3: Make the Dressing

This part is so easy. In a small bowl, mason jar, or salad cruet, combine the red wine vinegar, sugar, oregano, sea salt, pepper, and olive oil. Shake it up or whisk it until everything is fully emulsified.

It’ll smell amazing—tangy, herby, and just the right amount of sweet.

Tip:  Extra dressing will keep for 1-2 weeks in your refrigerator. The salad once tossed, can be stored in the refrigerator for 3-4 days without losing freshness. Use whatever spiral pasta you have on hand (rotini, fusilli, cavatappi, etc.) I used tri-color in this recipe. This spirals capture the dressing beautifully.

Step 4: Dress It Up

Pour the dressing over your salad and give it a good toss to coat every last noodle and veggie in that delicious vinaigrette.

You can serve it right away, but if you have the time, let it chill in the fridge for an hour or so. That gives all the flavors time to mingle and soak into the pasta. Right before serving, sprinkle in your arugula and pistachios (if you haven’t already) and maybe even a pinch more feta on top because… why not?

Tips and Tricks:

• Make it a meal: Add grilled chicken, salami, or even chickpeas if you want to bulk it up with some protein.
• Switch it up: Don’t have green olives? Use kalamata. Not a fan of feta? Try mozzarella pearls or shaved parmesan.
• Pasta shape matters: Go for something that has grooves or twists so the dressing clings to it—this is not the time for spaghetti.
• Let it marinate: Like most pasta salads, this one tastes even better after sitting for a bit. It’s a great make-ahead option.
• Meal prep win: Store leftovers in an airtight container in the fridge. It’ll last about 3-4 days, and the flavors just keep getting better.

This Antipasto Pasta Salad isn’t just a side dish—it’s the dish that brings people together. It’s colorful, packed with flavor, and so easy to throw together that you’ll wonder why you ever bought the store-bought stuff.

Next time you’re craving something fresh but hearty, give this recipe a try. You’ll have a new go-to for all your summer potlucks, lazy lunches, and sunny weekend dinners. Now excuse me while I go sneak another forkful from the fridge.

Antipasto Pasta Salad

Recipe by AdviceFromNobodyCourse: SaladsCuisine: ItalianDifficulty: Easy

Servings

4-6

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories (For 6 Servings)

830

kcal

This Antipasto Pasta Salad isn’t just a side dish—it’s the dish that brings people together. It’s colorful, packed with flavor, and so easy to throw together that you’ll wonder why you ever bought the store-bought stuff.

Ingredients

• Salad Ingredients

• 16 oz. spiral pasta of choice

• 1 pint cherry tomatoes, quartered

• 1 large red onion, chopped

• 1 12-15 oz. can sweet corn, rinsed and drained (varies by brand)

• 1/2 pound feta cheese, crumbled

• 1 6 oz. jar pitted green olives, halved

• 1/4 – 1/2 cup arugula, to taste (optional)

• 1/4 cup pistachios (optional)

• Dressing Ingredients:

• 1/2 c. red wine vinegar

• 1 Tbs. sugar

• 1 Tbs. dried oregano

• 2 tsp. sea salt

• 1 tsp. black pepper

• 1 Cup extra virgin olive oil

Directions

• Heat a large pot of generously salted water to a boil. Prepare pasta al dente according to package directions.
• Drain the pasta and rinse with cold water.
• Add pasta to a large mixing bowl. Add cherry tomatoes, onion, corn, olives, and feta cheese.
• Gently stir to distribute ingredients.
• To make dressing, add all ingredients to a medium bowl, mason jar, or salad cruet. Whisk or shake until thoroughly combined.
• Pour dressing over salad and enjoy! If desired, garnish with a handful of arugula and sunflower seeds.