Tasty Grinder Tortellini Salad

I make this Tasty Grinder Tortellini Salad when I want something bold, hearty, and packed with deli-style flavor. Cheese-filled tortellini are tossed with crisp vegetables, savory meats, and a creamy, zesty dressing for a satisfying salad that eats like a full meal.

Why You’ll Love This Recipe

I love how this salad combines the flavors of a classic grinder sandwich with tender pasta. The tortellini make it filling, while the crunchy lettuce and tangy dressing keep it fresh and balanced. It’s perfect for potlucks, meal prep, or casual gatherings. I also appreciate how easy it is to customize depending on what ingredients I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 20 ounces refrigerated cheese tortellini

• 1 cup shredded romaine lettuce

• 1/2 cup cherry tomatoes, halved

• 1/2 cup sliced pepperoncini

• 1/4 cup red onion, thinly sliced

• 1/2 cup sliced salami, chopped

• 1/2 cup sliced turkey

• 1/2 cup shredded mozzarella cheese

For the dressing:

• 1/2 cup mayonnaise

• 1 tablespoon red wine vinegar

• 1 teaspoon Dijon mustard

• 1/2 teaspoon dried oregano

• 1/2 teaspoon garlic powder

• 1/4 teaspoon black pepper

Directions

1. I cook the tortellini according to package instructions, then drain and let them cool completely.

2. In a small bowl, I whisk together mayonnaise, red wine vinegar, Dijon mustard, oregano, garlic powder, and black pepper to make the dressing.

3. In a large mixing bowl, I combine the cooled tortellini, shredded lettuce, cherry tomatoes, pepperoncini, red onion, salami, turkey , and mozzarella cheese.

4. I pour the dressing over the salad and toss gently until everything is evenly coated.

5. I refrigerate the salad for at least 30 minutes before serving to let the flavors blend.

6. I toss once more before serving and adjust seasoning if needed.

Servings and timing

This recipe serves about 6 people.

I usually spend around 15 minutes preparing the ingredients and 10 minutes cooking the tortellini, plus 30 minutes chilling time. In total, it’s ready in about 55 minutes.

Variations

I sometimes add sliced black olives for extra briny flavor. If I want a lighter version, I substitute part of the mayonnaise with Greek yogurt. I also enjoy adding provolone cheese or a sprinkle of crushed red pepper flakes for a little heat.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.

Since it’s served cold, I don’t reheat it. I simply give it a quick toss before serving again.

FAQs

Can I make this ahead of time?

Yes, I often prepare it a day in advance. I add the lettuce just before serving to keep it crisp.

Can I make this vegetarian?

Yes, I omit the deli meats and add extra vegetables or chickpeas instead.

What type of tortellini works best?

I prefer cheese tortellini, but spinach or meat-filled tortellini also work well.

How do I keep the salad from becoming dry?

If it seems dry after chilling, I stir in a small spoonful of mayonnaise or a splash of vinegar.

Is this good for meal prep?

Yes, it holds up well in the refrigerator and makes a convenient ready-to-eat lunch.

Conclusion

I love how this Tasty Grinder Tortellini Salad brings together hearty pasta, bold deli flavors, and a creamy dressing in one satisfying dish. It’s fresh, flavorful, and perfect whenever I want a salad that feels substantial and delicious.

Tasty Grinder Tortellini Salad

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Cheese tortellini tossed with crisp vegetables, savory deli meats, and a creamy, zesty dressing for a bold and satisfying grinder-inspired pasta salad.

• Author: Lizaa
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 55 minutes
• Yield: 6 servings
• Category: Salad
• Method: Boiling
• Cuisine: American
• Diet: Halal

Ingredients

• 20 ounces refrigerated cheese tortellini
• 1 cup shredded romaine lettuce
• 1/2 cup cherry tomatoes, halved
• 1/2 cup sliced pepperoncini
• 1/4 cup red onion, thinly sliced
• 1/2 cup sliced salami, chopped
• 1/2 cup sliced turkey
• 1/2 cup shredded mozzarella cheese
• For the dressing:
• 1/2 cup mayonnaise
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper

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Instructions

1. Cook the tortellini according to package instructions, then drain and let cool completely.
2. In a small bowl, whisk together mayonnaise, red wine vinegar, Dijon mustard, oregano, garlic powder, and black pepper.
3. In a large bowl, combine cooled tortellini, shredded romaine, cherry tomatoes, pepperoncini, red onion, salami, turkey, and mozzarella cheese.
4. Pour the dressing over the salad and toss gently until evenly coated.
5. Refrigerate for at least 30 minutes to allow flavors to blend.
6. Toss again before serving and adjust seasoning if needed.

Notes

• Add black olives for extra briny flavor.
• Substitute part of the mayonnaise with Greek yogurt for a lighter dressing.
• Add provolone cheese for extra deli-style flavor.
• Stir in a splash of vinegar or extra mayonnaise if the salad seems dry after chilling.
• Add lettuce just before serving if making ahead to keep it crisp.

Nutrition

• Serving Size: 1 serving
• Calories: 480 kcal
• Sugar: 4 g
• Sodium: 820 mg
• Fat: 28 g
• Saturated Fat: 9 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 3 g
• Protein: 21 g
• Cholesterol: 55 mg