Fresh Grinder Tortellini Salad (Printer-friendly)
Cheesy tortellini meets classic grinder sandwich flavors with crisp vegetables and tangy dressing.
# What You'll Need:
→ Pasta
01 - 18 oz cheese tortellini, fresh or refrigerated
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup iceberg or romaine lettuce, shredded
04 - 1 small red onion, thinly sliced
05 - 1/2 cup pepperoncini, sliced
06 - 1/2 cup roasted red peppers, sliced
07 - 1/2 English cucumber, quartered and sliced
→ Protein & Cheeses
08 - 3.5 oz provolone cheese, cubed
09 - 3.5 oz sliced salami or turkey, chopped (optional for non-vegetarians)
→ Dressing
10 - 1/4 cup olive oil
11 - 2 tbsp red wine vinegar
12 - 1 clove garlic, minced
13 - 1 tsp dried oregano
14 - 1/2 tsp dried basil
15 - 1 tsp Dijon mustard
16 - Salt and pepper to taste
→ Toppings
17 - 2 tbsp grated Parmesan
18 - Freshly ground black pepper
# How To Make It:
01 - Bring a large pot of salted water to a boil and cook the tortellini according to package directions until tender. Drain through a colander and rinse under cold running water until completely cooled. Set aside.
02 - In a large mixing bowl, combine the cooled tortellini with halved cherry tomatoes, shredded lettuce, thinly sliced red onion, sliced pepperoncini, roasted red peppers, quartered cucumber slices, cubed provolone, and chopped salami or turkey if using.
03 - In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, and Dijon mustard until fully emulsified. Season with salt and pepper to taste.
04 - Pour the dressing over the salad mixture and toss gently until all ingredients are evenly coated.
05 - Transfer the salad to a serving platter or bowl. Finish with grated Parmesan and several generous twists of freshly ground black pepper over the top.
06 - Refrigerate for 15 minutes before serving to allow the flavors to meld, or serve immediately if preferred.
# Expert Hints:
01 -
- It has all the bold briny personality of an Italian grinder sandwich without requiring you to hunt down perfect crusty bread.
- The tortellini soaks up the dressing like tiny flavor sponges and somehow the salad tastes even better the next day.
02 -
- Undercooking the tortellini by even thirty seconds leaves the centers cold and chalky so always let them cook fully before cooling.
- Tossing the salad too aggressively mashes the tortellini and turns the lettuce soggy so fold gently.
03 -
- Toss the warm tortellini with a tiny splash of olive oil before cooling to prevent them from sticking together into stubborn clumps.
- Let the dressing sit for ten minutes before adding it so the dried herbs have time to rehydrate and release their flavor.