Fresh Grinder Tortellini Salad
This Fresh Grinder Tortellini Salad transforms the viral Italian grinder sandwich into a hearty pasta salad. Cheese-filled tortellini are tossed with salami, pepperoni, provolone, and banana peppers, then coated in a tangy, creamy red wine vinegar dressing for bold deli-style flavor in every bite.
Equipment
- Large pot
- colander
- Mixing bowls
- Whisk
Ingredients
- 20 oz cheese tortellini
- 0.5 lb Genoa salami, diced
- 0.5 lb pepperoni, diced
- 1 cup provolone cheese, cubed
- 0.5 whole red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 0.5 cup banana peppers or peperoncini, sliced
- 0.5 cup mayonnaise
- 2 Tbsp red wine vinegar
- 1 clove garlic, minced
- 1 tsp dried oregano
- 0.5 tsp red pepper flakes
- salt and black pepper to taste
Instructions
- Cook tortellini in salted water according to package directions, reducing cook time by about 1 minute for al dente texture. Drain and rinse with cold water.
- Dice salami, pepperoni, and provolone. Thinly slice red onion and halve cherry tomatoes.
- In a small bowl, whisk together mayonnaise, red wine vinegar, garlic, oregano, red pepper flakes, salt, and pepper until smooth.
- In a large bowl, combine tortellini, meats, cheese, onion, tomatoes, and banana peppers. Pour dressing over the top and gently toss until evenly coated.
- Cover and refrigerate at least 30 minutes before serving to allow flavors to meld.
Notes
Cook tortellini al dente and rinse with cold water to prevent sticking and gumminess. Best chilled at least 30 minutes before serving for optimal flavor development.