Description

This Italian Grinder Tortellini Salad recipe combines cheese tortellini, deli meats, crisp vegetables, and a tangy vinaigrette for a flavorful, satisfying dish. Perfect for picnics, potlucks, or easy dinners, this pasta salad brings the boldness of an Italian sandwich in a chilled, refreshing format. Great for meal prep and packed with protein, it’s a crave-worthy twist on a classic.

Ingredients

12 oz cheese tortellini

½ cup salami, diced

½ cup ham, diced

½ cup pepperoni, sliced or chopped

½ cup provolone cheese, cubed

1 cup shredded lettuce

1 cup cherry tomatoes, halved

¼ cup red onion, thinly sliced

¼ cup pepperoncini peppers, chopped

3 tbsp red wine vinegar

¼ cup olive oil

1 tsp Italian seasoning

½ tsp garlic powder

Salt and pepper, to taste

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Instructions

1. Cook the tortellini according to the package directions until al dente. Drain and rinse under cold water to cool.

2. While tortellini cools, chop the salami, ham, pepperoni, provolone, tomatoes, onion, and pepperoncini. Shred the lettuce if needed.

3. In a small bowl or mason jar, whisk together red wine vinegar, olive oil, Italian seasoning, garlic powder, salt, and pepper until well blended.

4. In a large mixing bowl, combine tortellini, chopped meats, cheese, veggies, and lettuce.

5. Pour the vinaigrette over the salad and toss everything together until evenly coated.

6. Chill the salad for at least 30 minutes before serving for best flavor.

Notes

For added tang, toss in a few kalamata olives or banana peppers.

Add lettuce just before serving to keep it crisp and avoid wilting.

This salad is excellent for meal prep and can be stored up to 4 days.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Pasta Salad
Method: Mixing, Boiling
Cuisine: Italian-American

Nutrition

Serving Size: 1 cup
Calories: 380
Sugar: 4g
Sodium: 940mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 16g
Cholesterol: 45mg