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Italian Grinder Tortellini Salad

A creamy and flavorful pasta salad packed with cheese tortellini, Italian deli meats, crisp vegetables, and tangy grinder dressing.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: American, Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 20 ounces cheese tortellini refrigerated
  • 1 cup salami chopped
  • 1 cup pepperoni halved
  • 1 cup provolone cheese cubed
  • 2 cups iceberg lettuce shredded
  • 1 cup cherry tomatoes halved
  • 0.5 cup red onion thinly sliced
  • 0.5 cup banana peppers sliced
  • 0.25 cup parmesan cheese grated
  • 2 tbsp parsley chopped
Creamy Grinder Dressing
  • 0.75 cup mayonnaise
  • 2 tbsp red wine vinegar
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 0.5 tsp black pepper
  • 0.25 tsp salt
  • 1 tbsp pepperoncini juice

Equipment

  • Large pot
  • Mixing bowls
  • Colander
  • Whisk

Method
 

  1. Bring a large pot of salted water to a boil and cook the cheese tortellini according to package instructions until tender.
  2. Drain the tortellini and rinse under cold water. Allow to cool completely.
  3. Whisk together mayonnaise, red wine vinegar, olive oil, Italian seasoning, garlic powder, black pepper, salt, and pepperoncini juice.
  4. Combine tortellini, salami, pepperoni, provolone cheese, tomatoes, red onion, and banana peppers in a large bowl.
  5. Pour dressing over the salad and toss gently until evenly coated.
  6. Fold in shredded lettuce, parmesan cheese, and parsley just before serving.
  7. Chill for at least 30 minutes before serving cold.

Notes

Add lettuce just before serving for the freshest texture. Store leftovers refrigerated for up to 3 days.