Italian Grinder Tortellini Salad
A hearty pasta salad inspired by classic Italian grinders—cheese tortellini tossed with salami, provolone, pepperoncini, and olives.
Ingredients
Pasta & dressing
- 1 lb cheese tortellini cooked and cooled
- ⅓ cup extra-virgin olive oil
- 1 tbsp Dijon mustard
- 1 tsp honey
- 1 garlic clove minced
- ½ tsp dried oregano
- Salt and black pepper to taste
Meats & cheese
- 6 oz sliced salami chopped
- 6 oz provolone cubed
Veggies & extras
- 1 cup cherry tomatoes halved
- 1 small red bell pepper diced
- ½ cup pepperoncini sliced
- ⅓ cup Kalamata or black olives, sliced
- ½ cup thinly sliced red onion optional
- ¼ cup chopped fresh parsley or basil
- ¼ cup grated Parmesan optional
Instructions
- Cook tortellini according to package instructions until al dente. Drain, rinse under cold water, and toss with a teaspoon of olive oil. Transfer to a large bowl.
- Whisk together olive oil, Dijon mustard, honey, minced garlic, oregano, salt, and pepper in a small bowl or jar.
- Add salami, provolone, tomatoes, bell pepper, pepperoncini, olives, and red onion to the cooled tortellini. Pour two-thirds of the dressing over and gently toss to coat.
- Cover and refrigerate for at least 30 minutes. Before serving, toss again, adjust seasoning, add remaining dressing if needed, and garnish with parsley/basil and Parmesan.
Notes
- Make ahead up to 24 hours for best flavor melding.
- Soak red onion slices in cold water for 10 minutes to remove bite if desired.
- Substitute half the oil with Greek yogurt for a creamier dressing.
Nutrition
Calories: 470kcalCarbohydrates: 38gProtein: 18gFat: 28gSaturated Fat: 9gSodium: 820mgSugar: 4g
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