Italian Grinder Tortellini Salad with Creamy Herb Dressing

Name: Italian Grinder Tortellini Salad with Creamy Herb Dressing
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 20 oz cheese tortellini (refrigerated); 6 oz dry salami (thinly sliced into ribbons); 6 oz provolone cheese (cubed); 1 cup pickled banana pepper rings (drained); 3 cups iceberg lettuce (finely shredded); 1 cup mayonnaise; 2 tbsp red wine vinegar; 1 tsp Dijon mustard; 1 tbsp dried oregano (divided); 1 tsp cracked black pepper; 2 tbsp kosher salt (for the pasta water)

The Italian Grinder Tortellini Salad is a delightful fusion of a classic deli sub and a hearty pasta dish, encapsulating the viral 'grinder' trend in a vibrant bowl. Combining soft cheese tortellini with bold flavors from dry salami, sharp provolone cheese, and tangy pickled banana peppers, this salad offers a refreshing yet indulgent profile. The textures contrast beautifully—crisp iceberg lettuce juxtaposes the pillowy tortellini, creating a satisfying mouthfeel that's sure to impress. Perfect for summer potlucks or meal prep, this salad maintains its integrity for hours, allowing the flavors to meld without becoming soggy. As an added bonus, the creamy herb dressing ties all the elements together, making it a must-try for any pasta salad lover.

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25 min totalEasy4 servings

Ingredients

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Servings

•20 oz cheese tortellini (refrigerated)
•6 oz dry salami (thinly sliced into ribbons)
•6 oz provolone cheese (cubed)
•1 cup pickled banana pepper rings (drained)
•3 cups iceberg lettuce (finely shredded)
•1 cup mayonnaise
•2 tbsp red wine vinegar
•1 tsp Dijon mustard
•1 tbsp dried oregano (divided)
•1 tsp cracked black pepper
•2 tbsp kosher salt (for the pasta water)

Instructions

1
Bring a large pot of water to a rolling boil and add the kosher salt.
2
Add the cheese tortellini and cook according to package directions until al dente.
3
Immediately drain the pasta and rinse under cold water to stop the cooking process and remove excess starch.
4
In a small mixing bowl, combine mayonnaise, red wine vinegar, and Dijon mustard. Whisk vigorously until smooth and emulsified.
5
Stir in half of the dried oregano and a pinch of cracked black pepper.
6
In a large clear glass bowl, combine the cooled tortellini, salami ribbons, provolone cubes, and banana pepper rings.
7
Pour the dressing over the mixture and toss gently to coat.
8
Fold in the shredded iceberg lettuce last to maintain its crispness.
9
Finish by sprinkling remaining dried oregano and cracked black pepper on top.