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Italian Grinder Tortellini Salad

Italian grinder tortellini salad with cheese tortellini, salami, pepperoni, and provolone tossed in a tangy-creamy dressing. Chilled for 30 minutes so the flavors meld while the tortellini stays tender and coated.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 710
Ingredients Method Notes

Ingredients
  

Salad base
  • 20 oz refrigerated cheese tortellini Cooked and cooled
  • 4 oz sliced salami Cut into strips
  • 4 oz sliced pepperoni Halved
  • 4 oz provolone Cubed
  • 0.5 iceberg lettuce Shredded
  • 0.5 red onion Thinly sliced
  • 1 cup cherry tomatoes Halved
  • 0.25 cup banana peppers Sliced
Grinder dressing
  • 0.5 cup mayonnaise
  • 2 tbsp red wine vinegar
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp red pepper flakes
  • 0.25 salt To taste
  • 0.25 black pepper To taste

Method
 

Cook and cool tortellini
  1. Cook the cheese tortellini according to package directions, then drain and rinse with cold water to stop the cooking.
  2. Cool the tortellini completely before mixing to keep the salad from becoming watery.
Make grinder dressing
  1. Whisk mayonnaise, red wine vinegar, olive oil, Italian seasoning, garlic powder, and red pepper flakes together until smooth, seasoning with salt and black pepper to taste.
Assemble salad (before chilling)
  1. Combine cooled tortellini with salami, pepperoni, provolone, red onion, cherry tomatoes, and banana peppers.
  2. Pour the dressing over the salad and toss to coat evenly.
  3. Refrigerate for 30 minutes for best flavor so the tortellini absorbs the dressing.
Finish and serve
  1. Add shredded iceberg right before serving and toss again so it stays crisp.

Notes

Pro tip: rinse the tortellini with cold water and cool it fully before mixing—this prevents the pasta from turning greasy and helps the dressing cling. Store covered in the refrigerator up to 3 days, but add iceberg fresh before serving for the best crunch. Freezing isn’t recommended because deli meats and lettuce textures break down. For a lighter swap, use light mayonnaise in the grinder dressing.