Fresh Grinder Tortellini Salad (Printable)
Cheesy tortellini meets classic grinder flavors with crisp vegetables, provolone, and zesty homemade 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 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
# How-To Steps:
01 - Bring a large pot of salted water to a rolling boil. Add the tortellini and cook according to package directions until tender and floating. Drain through a colander and rinse under cold running water until completely cooled. Set aside to drain thoroughly.
02 - In a large mixing bowl, combine the cooled tortellini, halved cherry tomatoes, shredded lettuce, thinly sliced red onion, sliced pepperoncini, roasted red peppers, quartered cucumber slices, cubed provolone, and chopped salami or turkey if using. Toss gently to distribute evenly.
03 - In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, and Dijon mustard until the dressing is fully emulsified and creamy. Season with salt and pepper to taste.
04 - Pour the prepared vinaigrette over the salad mixture. Toss gently but thoroughly, ensuring every component is evenly coated with the dressing.
05 - Transfer the dressed salad to a serving platter or bowl. Finish with grated Parmesan and several generous twists of freshly ground black pepper over the top.
06 - For optimal flavor development, refrigerate for 15 minutes before serving. Alternatively, serve immediately at room temperature.
# Expert Advice:
01 -
- It captures every bold flavor of an Italian grinder sandwich without the mess of trying to eat one over the sink.
- The tortellini soaks up the dressing like tiny flavor sponges, making leftover lunches something you actually look forward to.
02 -
- Do not skip the cold water rinse on the tortellini or you will end up with a warm, sticky pasta salad that wilts the lettuce and turns gummy within minutes.
- Whisk the dressing in a separate bowl first rather than pouring everything directly over the salad, because the mustard needs that initial agitation to emulsify properly and bind the oil and vinegar together.
03 -
- Salt the pasta cooking water generously until it tastes like mild seawater, because that is the only chance you have to season the tortellini itself from the inside out.
- Make the dressing up to three days ahead and keep it in a jar in the fridge, then just shake and pour when you are ready to assemble, which turns a thirty minute recipe into a ten minute one on busy nights.