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Grinder Tortellini Salad with creamy sauce, roasted edges, and fresh herbs in a white dish

Grinder Tortellini Salad

A hearty pasta salad inspired by classic Italian grinder sandwiches, loaded with cheese tortellini, salami, pepperoni, and fresh vegetables in a zesty Italian dressing.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian-American
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 1 pound cheese tortellini
  • 6 oz salami diced
  • 4 oz pepperoni sliced and quartered
  • 4 oz provolone cheese cubed
  • 1 cup cherry tomatoes halved
  • 1/2 red onion thinly sliced
  • 1/2 cup black olives sliced
  • 1/2 cup pepperoncini sliced
  • 1/4 cup fresh basil chopped
  • 3/4 cup Italian dressing
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano

Method
 

  1. Cook tortellini according to package directions until al dente, then drain and rinse with cold water.
  2. In a large bowl, combine the cooled tortellini, diced salami, quartered pepperoni, and cubed provolone cheese.
  3. Add cherry tomatoes, sliced red onion, black olives, and pepperoncini to the bowl.
  4. In a small bowl, whisk together Italian dressing, red wine vinegar, and dried oregano.
  5. Pour the dressing over the pasta mixture and toss everything together until well coated.
  6. Fold in the fresh basil and refrigerate for at least 30 minutes before serving.
  7. Give the salad a final stir before serving and adjust seasoning if needed.

Notes

This salad tastes even better after chilling overnight as the flavors meld together. You can substitute any Italian deli meats for the salami and pepperoni. Store covered in the refrigerator for up to 3 days.