Fresh Grinder Tortellini Salad (Printable)
Cheesy tortellini tossed with crisp vegetables, provolone, and zesty Italian dressing for a hearty cold dish.
# 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 for non-vegetarians)
→ 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
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until tender. Drain through a colander and rinse under cold running water to halt cooking and cool completely.
02 - In a large mixing bowl, toss together the cooled tortellini, halved cherry tomatoes, shredded lettuce, sliced red onion, pepperoncini, roasted red peppers, cucumber, cubed provolone, 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, Dijon mustard, salt, and pepper until the mixture is fully emulsified and uniform.
04 - Pour the prepared dressing over the salad ingredients and gently toss until everything is evenly coated.
05 - Transfer the salad to a serving platter or bowl. Finish with grated Parmesan and several twists of freshly ground black pepper over the top.
06 - Refrigerate for 15 minutes to allow the flavors to meld, then serve. Alternatively, serve immediately if preferred.
# Expert Hints:
01 -
- It captures every bold flavor of your favorite Italian grinder sandwich but eats like a satisfying pasta salad.
- The dressing comes together with pantry staples and tastes like it came from a fancy deli counter.
02 -
- Do not skip rinsing the tortellini because residual heat will wilt the lettuce and turn the cheese filling gummy.
- The dressing tastes sharper right after mixing but mellows beautifully after even a short rest, so do not panic if it seems assertive at first.
03 -
- Toss the hot tortellini with a tiny drizzle of olive oil right after draining so the pieces do not clump together while cooling.
- Let the dressed salad sit for fifteen minutes in the fridge before serving because the flavors deepen and marry in ways that immediate serving cannot replicate.