Description
A bold and hearty tortellini salad inspired by a classic grinder sandwich, featuring cheesy pasta, crisp vegetables, savory salami, and a creamy, zesty dressing. Perfect as a main dish or a crowd-pleasing side.
Ingredients
- 20 ounces cheese tortellini
- 1 cup cherry tomatoes, halved
- 1 cup shredded lettuce
- 1/2 cup sliced red onion
- 1/2 cup sliced pepperoncini
- 1/2 cup diced cucumber
- 1/2 cup sliced black olives
- 1 cup chopped salami
- 1/2 cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
Instructions
- Cook the cheese tortellini according to package instructions (about 8–10 minutes). Drain and rinse under cool water to stop the cooking process. Let drain completely.
- In a large mixing bowl, combine the cooled tortellini, cherry tomatoes, shredded lettuce, red onion, pepperoncini, cucumber, black olives, and chopped salami.
- In a small bowl, whisk together mayonnaise, red wine vinegar, dried oregano, garlic powder, salt, and black pepper until smooth.
- Pour the dressing over the tortellini mixture and gently toss until evenly coated.
- Refrigerate for at least 30 minutes before serving to allow the flavors to develop.
Notes
- Add lettuce just before serving to keep it crisp.
- Substitute salami with turkey or pepperoni if preferred.
- Add cubed provolone or mozzarella for extra cheesiness.
- For a lighter dressing, use half Greek yogurt and half mayonnaise.
- Store in an airtight container in the refrigerator for up to 3 days.
- If the salad becomes dry, stir in a spoonful of mayonnaise or a splash of vinegar before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 920mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg
