Italian Grinder Tortellini Salad Recipe
Imagine a hearty bowl of Italian Grinder Tortellini Salad that combines the best of a deli sub with tender pasta. This recipe brings together savory meats, tangy pepperoncini, and a creamy dressing, creating a satisfying dish that I’ve perfected over countless test batches. It’s a guaranteed crowd-pleaser for any gathering.
PrintItalian Grinder Tortellini Salad
Ingredients
Scale
- ¾ cup (174 g) mayonnaise
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes
- ¼ teaspoon kosher salt
- 19 ounces cheese tortellini, (cooked according to package instructions, then cooled)
- ⅓ cup pepperoncini, (drained and chopped)
- ⅓ cup (33 g) parmesan cheese, (grated)
- ½ medium red onion, (diced)
- 1 cup (180 g) cherry tomatoes, (halved)
- 1 cup (237 g) sliced pepperoni, (chopped)
- 1 cup (237 g) sliced salami, (chopped)
- 1 cup (135 g) deli ham, (chopped)
Instructions
- To a large mixing bowl, add mayonnaise, red wine vinegar, garlic powder, black pepper, oregano, red pepper flakes, and salt. Whisk until the mixture is smooth and creamy.
- Add the cooked and cooled tortellini to the bowl with the dressing. Gently toss to coat.
- Add pepperoncini, parmesan cheese, red onion, cherry tomatoes, pepperoni, salami, and ham.
- Using a large spoon or rubber spatula, gently toss everything together until the tortellini is well coated and all the ingredients are evenly mixed.
- Cover the bowl with plastic wrap or a lid. Refrigerate for at least 1 hour to chill and let the flavors blend.
- Before serving, give the salad one more stir to refresh the dressing. Serve cold.
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