Description
Italian Grinder Tortellini Salad combines the bold flavors of a deli-style grinder sandwich with the creamy richness of cheese tortellini pasta salad. Packed with salami, pepperoni, provolone, banana peppers, and tossed in a tangy mayo-based dressing, this easy cold pasta salad is perfect for summer cookouts, potlucks, or quick weeknight dinners.
Ingredients
1 package (20 oz) cheese tortellini
4 oz salami, diced
4 oz pepperoni, diced
1 cup provolone cheese, diced
2 cups shredded iceberg lettuce
1 small red onion, thinly sliced
1 cup banana peppers, roughly chopped
1 cup cherry tomatoes, halved
1 cup mayonnaise
2 tablespoons red wine vinegar
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper to taste
Instructions
1. Bring a large pot of salted water to a boil and cook the cheese tortellini according to package instructions, about 3 to 4 minutes. Drain and rinse under cold water.
2. In a small bowl, whisk together the mayonnaise, red wine vinegar, garlic powder, dried oregano, salt, and pepper to create the dressing.
3. Dice the salami, pepperoni, and provolone cheese. Thinly slice the red onion, halve the cherry tomatoes, and roughly chop the banana peppers.
4. In a large mixing bowl, combine the cooled tortellini with all chopped ingredients and the shredded lettuce.
5. Pour the dressing over the salad and gently toss until everything is well coated.
6. Chill for at least 30 minutes before serving to allow flavors to meld. Enjoy cold.
Notes
Use refrigerated tortellini for the best texture.
Make ahead and chill to deepen the flavors.
You can substitute meats or cheeses to fit your taste.
- Prep Time: 20 minutes
- Cook Time: 4 minutes
- Category: Pasta Salad
- Method: Mixing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 4g
- Sodium: 910mg
- Fat: 33g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 55mg