Description
This Italian Grinder Tortellini Salad combines cheesy tortellini with a medley of fresh vegetables, savory Italian deli meats, and a tangy Italian dressing to create a hearty, flavorful dish perfect for summer picnics, potlucks, or a quick lunch. With its colorful ingredients and satisfying textures, this salad is both visually appealing and deliciously filling.
Ingredients
Pasta
- 12 oz refrigerated cheese tortellini
Meat and Cheese
- 4 oz sliced salami, chopped
- 4 oz sliced ham, chopped
- 4 oz pepperoni, chopped
- 4 oz provolone cheese, cubed
Vegetables
- 1 cup cherry tomatoes, halved
- 1 small green bell pepper, diced
- 1 small red onion, finely chopped
- 1/2 cup sliced black olives
- 1/2 cup sliced pepperoncini peppers
Dressing
- 1/4 cup Italian dressing (store-bought or homemade)
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
Instructions
- Cook the tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package directions, usually about 3-5 minutes. Drain and rinse under cold water to cool the pasta and stop the cooking process.
- Prepare the vegetables and meats: While the tortellini cooks, chop the salami, ham, and pepperoni into bite-sized pieces. Halve the cherry tomatoes, dice the green bell pepper, finely chop the red onion, and slice the black olives and pepperoncini peppers.
- Combine ingredients: In a large mixing bowl, add the cooled tortellini, chopped meats, provolone cheese cubes, and prepared vegetables. Toss gently to combine all ingredients evenly.
- Make the dressing: In a small bowl, whisk together Italian dressing, olive oil, red wine vinegar, Italian seasoning, salt, and black pepper until well combined.
- Toss salad with dressing: Pour the dressing over the tortellini mixture and toss thoroughly to coat all the ingredients. Adjust seasoning if needed.
- Chill and serve: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled or at room temperature.
Notes
- For a vegetarian version, omit the meats and add more cheese and vegetables.
- You can substitute store-bought Italian dressing with your favorite homemade vinaigrette.
- Adding fresh basil or parsley on top before serving adds extra brightness and freshness.
- This salad can be stored covered in the refrigerator for up to 3 days.
- For a gluten-free version, use gluten-free tortellini.
