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A close-up shot of the Italian Grinder Tortellini Salad, highlighting the cheese tortellini, salami, and creamy dressing.

Italian Grinder Tortellini Salad: The Ultimate Creamy Pasta Salad

This Italian Grinder Tortellini Salad combines cheesy tortellini with all the viral flavors of a grinder sandwich. Packed with salami, pepperoni, and a zesty creamy dressing, it's the perfect pasta salad for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Lunch, Main Course, Salad
Cuisine: American, Italian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 20 ounces refrigerated cheese tortellini
  • 4 ounces Genoa salami thinly sliced and chopped
  • 3 ounces pepperoni chopped
  • 4 ounces provolone cheese cubed or shredded
  • 1 cup iceberg lettuce finely shredded
  • 1/2 cup red onion thinly sliced
  • 1/2 cup pepperoncini peppers sliced
  • 1 cup cherry tomatoes halved
  • 1 cup mayonnaise
  • 3 tbsp red wine vinegar
  • 2 tbsp pepperoncini juice from the jar
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp salt or to taste
  • 1/4 tsp black pepper or to taste

Equipment

  • 1 Large pot
  • 1 Large Mixing Bowl
  • 1 Whisk

Method
 

  1. Cook the cheese tortellini in a large pot of salted, boiling water according to package directions. Drain and rinse with cold water to cool.
  2. In a small bowl, whisk together all the dressing ingredients: mayonnaise, red wine vinegar, pepperoncini juice, oregano, garlic powder, salt, and pepper.
  3. In a large salad bowl, combine the cooled tortellini, chopped salami, pepperoni, provolone cheese, sliced red onion, cherry tomatoes, and sliced pepperoncini.
  4. Pour the dressing over the salad and toss gently to combine everything thoroughly.
  5. Just before serving, fold in the shredded iceberg lettuce. Serve immediately for the best crunch and flavor.

Notes

For the best flavor, allow the salad (without the lettuce) to marinate in the fridge for at least 30 minutes before serving.
Wait to add the lettuce until just before serving to ensure it stays crisp.
Store leftovers in an airtight container in the refrigerator for up to 3 days.