Fresh Grinder Tortellini Salad (Print View)
Cheesy tortellini meets classic grinder flavors in this vibrant Italian-American salad with crisp vegetables and zesty 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)
→ 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 to taste
# How To Make It:
01 - Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to package instructions until tender and floating. Drain through a colander and immediately rinse under cold running water to halt cooking and cool the pasta completely.
02 - In a large mixing bowl, combine the cooled tortellini with halved cherry tomatoes, shredded lettuce, thinly sliced red onion, sliced pepperoncini, roasted red peppers, quartered and sliced cucumber, cubed provolone cheese, 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 fully emulsified and creamy. Season with salt and pepper to taste.
04 - Pour the prepared dressing over the salad ingredients and toss gently but thoroughly, ensuring every component is evenly coated with the vinaigrette.
05 - Transfer the salad to a serving platter or bowl. Finish with a generous sprinkle of grated Parmesan and several twists of freshly ground black pepper over the top.
06 - Refrigerate for 15 minutes before serving to allow the flavors to meld together, or serve immediately if preferred.
# Expert Hints:
01 -
- It takes everything addictive about a loaded Italian grinder sandwich and turns it into a fork friendly salad that travels beautifully to potlucks.
- The dressing comes together with pantry staples you probably already have, and the whole thing scales up effortlessly for a crowd.
02 -
- Do not skip the cold water rinse on the tortellini or the residual heat will wilt your lettuce into a sad, soggy mess within minutes.
- The dressing tastes sharply acidic on its own but mellows perfectly once it coats the pasta and vegetables, so trust the process and do not dial back the vinegar.
03 -
- Dice all your vegetables and cheese to roughly the same size as the tortellini so every forkful feels balanced and deliberate.
- Let the dressed salad rest for at least ten minutes before serving because the tortellini needs that time to absorb the vinaigrette and become truly flavorful.