Grinder Tortellini Salad
This delicious Grinder Tortellini Salad is packed with savory meats, fresh vegetables, and cheesy tortellini, all tossed in a tangy homemade dressing. Perfect for a picnic or a light meal!
Equipment
- Large Pot
- Small Bowl
- Whisk
- Large Mixing Bowl
Ingredients
Salad
- 1 package refrigerated cheese tortellini 19-ounce
- 1 cup cherry tomatoes halved
- 1/2 red onion thinly sliced
- 1/2 cup pitted Kalamata olives halved
- 1/4 cup chopped pepperoncini
- 4 ounces sliced deli pepperoni quartered
- 4 ounces sliced Deli salami quartered
- 4 ounces sliced deli ham chopped
- 1 cup shredded mozzarella cheese
Dressing
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
Tortellini
- Cook tortellini in salted boiling water according to package directions until al dente.
- Drain and rinse with cold water to stop cooking and prevent sticking, then set aside.
Dressing
- Whisk together olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, salt, and pepper until emulsified.
Combine and Serve
- Combine cooked tortellini, tomatoes, onion, olives, pepperoncini, pepperoni, salami, ham, and mozzarella in a large bowl.
- Pour dressing over the mixture and toss until evenly coated.
- Cover and refrigerate for at least 30 minutes, or preferably 2 hours to overnight, then stir gently before serving.
Notes
For an extra kick, add a pinch of red pepper flakes to the dressing. You can also customize the vegetables based on your preferences, such as adding bell peppers or cucumbers.