Fresh Grinder Tortellini Salad (Printable Version)
Hearty pasta salad with cheese tortellini, fresh vegetables, and zesty Italian dressing
# 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
→ Cheeses
08 - 3.5 oz provolone cheese, cubed
→ Optional Protein
09 - 3.5 oz sliced salami or turkey, chopped
→ 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
# Method:
01 - Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until tender. Drain in a colander and rinse under cold running water until completely cooled. Set aside.
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 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. Sprinkle with grated Parmesan and finish with several twists of freshly ground black pepper.
06 - Refrigerate for 15 minutes before serving to allow the flavors to meld, or serve immediately at room temperature.
# Expert Tricks:
01 -
- It captures everything addictive about an Italian grinder sandwich but works as a make ahead salad that feeds a crowd.
- The dressing comes together with pantry staples and tastes like something from a fancy deli case for a fraction of the cost.
02 -
- Rinsing the tortellini under cold water is not optional here because warm pasta will wilt the lettuce and melt the provolone into an unappetizing mess.
- The dressing tastes best if you let it sit for ten minutes before tossing, which gives the dried herbs time to rehydrate and bloom.
03 -
- Cube the provolone small enough that you get a little piece in almost every bite, which keeps the flavor distributed evenly throughout the salad.
- Let the assembled salad rest at room temperature for five to ten minutes before serving because the cold mutes the flavors and a slightly warmer temperature lets everything shine.