Fresh Grinder Tortellini Salad (Print Version)
Hearty pasta salad with cheesy tortellini, crisp vegetables, and bold Italian-American flavors in zesty dressing
# What You Need:
→ Pasta
01 - 18 oz cheese tortellini, fresh or refrigerated
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup iceberg or romaine lettuce, shredded
04 - 1 small red onion, thinly sliced
05 - 1/2 cup pepperoncini, sliced
06 - 1/2 cup roasted red peppers, sliced
07 - 1/2 English cucumber, quartered and sliced
→ Protein & Cheeses
08 - 3.5 oz provolone cheese, cubed
09 - 3.5 oz sliced salami or turkey, chopped (optional for non-vegetarians)
→ Dressing
10 - 1/4 cup olive oil
11 - 2 tbsp red wine vinegar
12 - 1 clove garlic, minced
13 - 1 tsp dried oregano
14 - 1/2 tsp dried basil
15 - 1 tsp Dijon mustard
16 - Salt and pepper to taste
→ Toppings
17 - 2 tbsp grated Parmesan
18 - Freshly ground black pepper
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until tender. Drain through a colander and rinse under cold running water until completely cooled. Set aside.
02 - In a large mixing bowl, combine the cooled tortellini, halved cherry tomatoes, shredded lettuce, sliced red onion, pepperoncini, roasted red peppers, cucumber, cubed provolone, and chopped salami or turkey if using.
03 - In a separate small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, Dijon mustard, salt, and pepper until the mixture is well emulsified and uniform.
04 - Pour the prepared dressing over the salad ingredients. Toss gently until all components are evenly coated with the dressing.
05 - Transfer the dressed salad to a serving platter or bowl. Finish with grated Parmesan and several twists of freshly ground black pepper over the top.
06 - Refrigerate for 15 minutes to allow the flavors to meld before serving, or serve immediately if preferred.
# Handy Tips:
01 -
- It gives you every satisfying flavor of an Italian grinder sandwich without the structural challenge of eating a footlong sub.
- The tortellini holds up beautifully in the fridge, so leftovers taste even better the next day for lunch.
02 -
- Do not skip the cold water rinse on the tortellini or they will turn gummy and stick together in an unappetizing clump.
- Making the dressing even ten minutes ahead and letting it sit makes the garlic flavor soften and the herbs bloom beautifully.
03 -
- Cut all the vegetables and cheese to roughly the same size as the tortellini so every forkful feels balanced and intentional.
- Let the salad rest for at least fifteen minutes before serving because the flavors meld and mature in ways that are impossible to rush.