Fresh Grinder Tortellini Salad (Printable Version)
Cheesy tortellini meets classic sub shop flavors with crisp vegetables and zesty Italian 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 and 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 Make It:
01 - Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until tender. Drain in a colander and rinse under cold running water to halt cooking and cool completely.
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.
03 - In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, and Dijon mustard until the mixture is fully emulsified. Season with salt and pepper to taste.
04 - Pour the prepared dressing over the salad ingredients and toss gently until everything is evenly coated.
05 - Transfer the salad to a serving platter or bowl. Sprinkle grated Parmesan over the top and finish with several twists of freshly ground black pepper.
06 - Refrigerate for 15 minutes before serving to allow the flavors to meld, or serve immediately at room temperature.
# Expert Tips:
01 -
- It captures everything addictive about an Italian grinder but works as a fork and knife salad that feeds a crowd without heating up your kitchen.
- The dressing doubles as a marinade for the vegetables, so every single bite tastes seasoned and complete.
- You can throw it together in half an hour and honestly it tastes better after sitting in the fridge, which makes it the rare dish that rewards procrastination.
02 -
- Rinsing the tortellini is not optional because residual heat will wilt your lettuce and turn your beautiful salad into a warm soggy mess.
- The dressing needs that Dijon mustard to emulsify properly, and without it the oil and vinegar will separate within minutes no matter how hard you whisk.
- This salad is best eaten the day it is made because the lettuce loses its crunch overnight, though everything else actually improves in flavor.
03 -
- Make the dressing first and let it sit while you prep everything else because the dried herbs need time to rehydrate and release their full flavor into the oil and vinegar.
- Cube the provolone when it is cold straight from the fridge because room temperature cheese will stick to your knife and smear instead of cutting cleanly.