Classic Grinder Tortellini Salad
This zesty Classic Grinder Tortellini Salad features al dente tortellini, crisp lettuce, juicy tomatoes, sharp provolone, and savory salami, all tossed in a creamy, tangy vinaigrette.
Equipment
- large pot
- colander
- small bowl
- whisk
- large mixing bowl
Ingredients
Main Ingredients
- 1 lb refrigerated cheese tortellini
- 3 cups finely shredded iceberg or romaine lettuce
- 1 cup halved cherry tomatoes
- 0.5 cup finely diced red onion
- 0.5 cup thinly sliced pepperoncini (drained)
- 4 oz sliced hard salami, cut into small pieces
- 4 oz sliced provolone cheese, cut into small cubes or triangles
- 0.25 cup chopped fresh parsley
Dressing
- 0.5 cup mayonnaise
- 0.25 cup red wine vinegar
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tsp dried oregano
- 0.5 tsp garlic powder
- 0.25 tsp red pepper flakes optional
- Salt and freshly ground black pepper to taste
Instructions
Prepare Tortellini
- Cook tortellini in a large pot of salted boiling water according to package directions until al dente. Drain and rinse with cold water to cool, then set aside.
Make Dressing
- Whisk together mayonnaise, red wine vinegar, olive oil, Dijon mustard, oregano, garlic powder, and red pepper flakes in a small bowl. Season generously with salt and pepper, adjusting to taste for a vibrant flavor.
Combine Ingredients
- In a large bowl, combine the cooled tortellini, shredded lettuce, cherry tomatoes, red onion, pepperoncini, salami, and provolone cheese.
Dress and Serve
- Pour the prepared dressing over the mixture and toss gently until everything is evenly coated. Stir in the fresh parsley, then cover and refrigerate for at least 30 minutes for best flavor before serving chilled or at room temperature.
Notes
For an extra kick, add a pinch more red pepper flakes to the dressing. You can also customize by adding other grinder sandwich fillings like roasted red peppers or artichoke hearts. Ensure all ingredients are thoroughly drained to avoid a watery salad.