Mix sour cream with water and let it rest in the refrigerator for at least 30 minutes before combining with tortellini to achieve the perfect creamy consistency and prevent the pasta from becoming soggy.

Remove tortellini 1-2 minutes before the package suggests, as it will continue cooking slightly when tossed with the cold dressing, ensuring a tender bite rather than mushy texture.

Lightly pan-toast olives, sun-dried tomatoes, and cured meats for 2-3 minutes before adding to intensify their flavors and prevent them from becoming diluted by the creamy dressing.

Season the sour cream mixture, then taste again after adding all antipasto ingredients, as they contribute additional salt and flavor that may require final adjustments.

Prepare components separately and assemble 2-4 hours before serving, allowing flavors to meld while the sour cream base maintains its texture better than if made overnight.