Grinder Tortellini Salad
This Grinder Tortellini Salad combines tender tortellini with a creamy, tangy dressing and classic deli ingredients for a satisfying meal. It's perfect for picnics, potlucks, or a delicious make-ahead lunch.
Equipment
- Large pot
- Small bowl
- Whisk
- Cutting board
- Knife
- Large mixing bowl
Ingredients
Tortellini
- 1 lb cheese tortellini Fresh or frozen, your preference.
Dressing
- 1/2 cup mayonnaise
- 1/4 cup red wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Add-ins
- 1 cup chopped cherry tomatoes
- 1/2 cup chopped red onion
- 1/2 cup thinly sliced bell peppers Any color works
- 4 oz thinly sliced ham
- 4 oz thinly sliced salami
- 4 oz provolone cheese Cubed or shredded.
- 1/4 cup chopped fresh parsley
Instructions
Cooking Tortellini
- Cook tortellini in boiling salted water according to package directions until al dente.
- Drain the tortellini well and rinse with cold water to stop cooking and prevent sticking.
Prepare Dressing and Chop Ingredients
- Whisk together mayonnaise, red wine vinegar, olive oil, Dijon mustard, oregano, garlic powder, salt, and pepper until smooth.
- Chop the cherry tomatoes, red onion, and bell peppers; cut ham, salami, and provolone into bite-sized pieces.
Combine and Serve
- In a large bowl, combine cooled tortellini, tomatoes, red onion, bell peppers, ham, salami, provolone, and fresh parsley.
- Pour the prepared dressing over the ingredients and toss gently until everything is evenly coated.
- Refrigerate for at least 30 minutes to allow flavors to meld, then toss again before serving.
Notes
For an extra flavor boost, you can toast the herbs lightly before adding them to the dressing. Feel free to customize the deli meats and cheeses to your preference. This salad can be made a day in advance; just give it a good toss before serving, and add a splash more vinegar if needed to refresh the dressing.