Grinder Tortellini Salad

This viral-inspired pasta salad combines the bold, zesty flavors of a classic Italian grinder sandwich with cheese-filled tortellini. Packed with cured meats, crunchy vegetables, and a creamy herb dressing, it's the ultimate side dish for potlucks and meal prep.

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 8 servings

Course: Lunch, Salad, Side Dish

Cuisine: Italian-American

Calories: 445

Ingredients Method Notes

Ingredients

Salad Base

20 oz cheese tortellini refrigerated or frozen
4 oz Genoa salami cubed or sliced into ribbons
4 oz pepperoni mini or chopped
1/2 cup provolone cheese small cubes
1/2 cup red onion finely diced
1/2 cup banana peppers sliced
1 cup cherry tomatoes halved
2 cups iceberg lettuce shredded

Grinder Dressing

1/2 cup mayonnaise full fat preferred
2 tbsp red wine vinegar
1 clove garlic minced
1 tsp dried oregano
1/2 tsp red pepper flakes
1/4 cup grated parmesan cheese
salt and black pepper to taste

Method

Instructions

Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process and cool completely.
In a small mixing bowl, whisk together the mayonnaise, red wine vinegar, minced garlic, dried oregano, red pepper flakes, and grated parmesan cheese. Season with salt and pepper to taste.
In a large mixing bowl, combine the cooled tortellini, salami, pepperoni, provolone cheese, red onion, banana peppers, and cherry tomatoes.
Pour the creamy dressing over the tortellini mixture and toss gently until everything is evenly coated.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to marry.
Just before serving, fold in the shredded iceberg lettuce to ensure it stays crisp and crunchy.

Notes

If you are making this recipe ahead of time for meal prep, keep the lettuce and the dressing separate until you are ready to serve. This prevents the pasta from soaking up all the moisture and keeps the greens crisp.