Italian Grinder Tortellini Salad
Packed with savory cured deli meats, tender cheese tortellini, and crisp vegetables tossed in a tangy pepperoncini-spiked dressing. A split-dressing method seasons the pasta while keeping the shredded lettuce cold and crunchy.
- Total Time55 minutes
- Yield6 servings 1x
Ingredients
Scale
For the Creamy Grinder Dressing
- ⅓ cup (80 ml) mayonnaise
- 2 tbsp (30 ml) extra-virgin olive oil
- 2 tbsp (30 ml) red wine vinegar
- 2 tbsp (30 ml) pepperoncini brine
- 1 tbsp (15 ml) Dijon mustard
- 1 small garlic clove, finely grated or minced
- 1 tsp dried Italian seasoning
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- ¼ cup (25 g) finely grated Parmesan cheese
For the Salad
- 16 oz (455 g) refrigerated cheese tortellini
- 1 tbsp (15 ml) pepperoncini brine
- 4 oz (115 g) Genoa salami, sliced into bite-sized strips
- 4 oz (115 g) sliced pepperoni, halved
- 4 oz (115 g) deli ham, diced
- 6 oz (170 g) fresh mozzarella pearls, drained
- 1½ cups (225 g) cherry tomatoes, halved
- ½ cup (60 g) sliced mild pepperoncini, drained
- ⅓ cup (40 g) thinly sliced red onion
- 2 cups (100 g) shredded iceberg lettuce
- Pinch of crushed red pepper flakes (optional, for serving)
Instructions
- Cook the tortellini: Bring a large pot of salted water to a rolling boil over high heat. Add the tortellini and cook for 3 to 4 minutes, or until just tender to the bite. Drain thoroughly in a colander, rinse immediately under cold running water for 1 minute to stop cooking, and shake off excess moisture. Transfer the cooled pasta to a large mixing bowl and toss with 1 tbsp of pepperoncini brine to season.
- Whisk the dressing: In a medium bowl, whisk together the mayonnaise, olive oil, red wine vinegar, 2 tbsp pepperoncini brine, Dijon mustard, grated garlic, Italian seasoning, kosher salt, black pepper, and grated Parmesan until smooth and emulsified.
- Assemble and chill: Add the chopped salami, pepperoni, ham, mozzarella pearls, halved tomatoes, sliced pepperoncini, and red onion to the bowl with the tortellini. Pour two-thirds of the prepared dressing over the mixture and toss gently until evenly coated. Cover tightly and refrigerate for at least 30 minutes (or up to 24 hours) to allow the pasta to absorb the flavors. Keep the remaining one-third of the dressing covered in the refrigerator.
- Toss and serve: Just before serving, uncover the salad, pour the reserved dressing over top, and add the shredded iceberg lettuce. Toss gently until the greens are coated and evenly distributed. Garnish with a pinch of crushed red pepper flakes, if using, and serve immediately.
Notes
- Why it works: Tossing the drained tortellini with a splash of pickled pepperoncini brine seasons the pasta directly, while reserving a portion of the dressing to toss with the iceberg lettuce right before serving prevents the greens from wilting during chilling.
- Make-ahead strategy: You can assemble the pasta, meats, cheese, and first portion of dressing up to 24 hours in advance. Keep the shredded iceberg and reserved dressing separate until the moment you plan to serve to maintain crunch.
- Refreshing leftovers: Chilled pasta continues to absorb moisture as it sits. If leftovers appear dry on day two, toss with a teaspoon of red wine vinegar and an extra drizzle of olive oil to restore the creamy texture.
Nutrition (per serving — estimates)
Calories: 635 | Total Carbs: 38g (Fiber: 3g, Sugar: 3g) | Fat: 41g (Saturated: 14g) | Protein: 28g | Sodium: 1210mg
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 20 minutes
- Chilling Time: 30 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling, Tossed
- Cuisine: American
Nutrition
- Serving Size: 1½ cups (approx. 285 g)
- Calories: 635
- Sugar: 3g
- Sodium: 1210mg
- Fat: 41g
- Saturated Fat: 14g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g