Fresh Grinder Tortellini Salad (Print Version)
Cheesy tortellini tossed with crisp vegetables, provolone, and zesty Italian dressing for a satisfying cold pasta dish.
# What You 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)
→ 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 Steps:
01 - Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until tender. Drain through a colander and rinse under cold running water to halt cooking and cool completely.
02 - In a large mixing bowl, combine the cooled tortellini, halved cherry tomatoes, shredded lettuce, sliced red onion, pepperoncini, roasted red peppers, sliced cucumber, cubed provolone cheese, and chopped salami or turkey if using.
03 - In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, and Dijon mustard. Season with salt and pepper, whisking vigorously until the dressing is fully emulsified.
04 - Pour the dressing over the salad mixture and toss gently until every component is evenly coated.
05 - Transfer the salad to a serving platter or bowl. Finish with grated Parmesan and several twists of freshly ground black pepper over the top.
06 - Refrigerate for 15 minutes to allow the flavors to meld, or serve immediately at room temperature.
# Expert Tips:
01 -
- It gives you all the punchy, briny satisfaction of a classic Italian grinder without heating up your kitchen for more than ten minutes.
- The dressing pulls double duty by marinating the vegetables while you cook the pasta, so every bite tastes deeply seasoned.
02 -
- Rinsing the tortellini is non-negotiable because residual heat keeps cooking them and you will end up with gummy, split pasta.
- The dressing tastes sharper on its own than it does once tossed with the salad, so trust the process and do not dial back the vinegar before tasting the finished dish.
03 -
- Make the dressing first and let it sit while you cook the pasta so the dried herbs have time to bloom and the garlic mellows.
- Dice all the vegetables to roughly the same size as the tortellini so every forkful delivers the full grinder experience in one bite.