Fresh Grinder Tortellini Salad (Printable)
Hearty tortellini salad with crisp vegetables, provolone, and zesty Italian dressing.
# What You'll 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 tablespoons red wine vinegar
12 - 1 clove garlic, minced
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon dried basil
15 - 1 teaspoon Dijon mustard
16 - Salt and pepper to taste
→ Toppings
17 - 2 tablespoons 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 directions until tender. Drain in a colander and rinse under cold running water to halt cooking and cool completely.
02 - In a large mixing bowl, toss together 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 small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, and Dijon mustard until the mixture is fully emulsified. Season with salt and pepper to taste.
04 - Pour the prepared dressing over the salad ingredients and toss gently until everything is evenly coated.
05 - Transfer the salad to a serving platter or bowl. Sprinkle with grated Parmesan and add 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.
# Expert Tips:
01 -
- It captures everything addictive about a grinder sandwich but swaps the bread for tender cheese tortellini, making it feel substantial enough to stand alone as a meal.
- The dressing comes together in about sixty seconds with pantry staples, and it tastes like something from a proper deli case.
- You can build the entire thing in one big bowl with zero cooking beyond boiling pasta, which means barely any cleanup on a warm evening.
02 -
- Rinsing the tortellini under cold water is not optional here because warm pasta will wilt the lettuce and turn your dressing gummy.
- If you plan to make this ahead, keep the dressing in a separate jar and toss everything together no more than an hour before serving for the best texture.
03 -
- Let the dressed salad sit at room temperature for about ten minutes before serving because the cold mutes the flavor of the oregano and garlic.
- Cubing the provolone small, roughly the same size as the halved cherry tomatoes, ensures that every single forkful gets a bit of cheese rather than having it all clump in one corner of the bowl.