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Close-up handheld photo of Italian Grinder Tortellini Salad in a ceramic bowl showing creamy dressing and red pepper flakes.

Italian Grinder Tortellini Salad with Creamy Herb Dressing

This Italian Grinder Tortellini Salad features cheese-filled pasta, savory salami ribbons, and a zesty, creamy herb dressing. A viral-inspired deli classic transformed into a stunning, easy-to-make cold pasta salad perfect for potlucks.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 people
Course: Lunch, Salad, Side Dish
Cuisine: Italian-American
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

Italian Grinder Tortellini Salad Ingredients
  • 20 oz Cheese Tortellini Refrigerated or frozen
  • 6 oz Salami Thinly sliced, folded into ribbons
  • 4 oz Pepperoni Sliced rounds
  • 6 oz Provolone Cheese Cubed
  • 1 cup Cherry Tomatoes Halved
  • 0.5 small Red Onion Thinly sliced slivers
  • 0.5 cup Pepperoncini Sliced rings
  • 1 cup Mayonnaise
  • 0.25 cup Sour Cream
  • 2 tbsp Red Wine Vinegar
  • 1 tsp Dried Oregano
  • 0.25 cup Fresh Parsley Finely chopped
  • 1 tsp Red Pepper Flakes

Equipment

  • 1 Large Stockpot For boiling tortellini
  • 1 White Ceramic Serving Bowl For presentation

Method
 

Main Steps
  1. Cook tortellini in salted water until al dente. Drain and rinse thoroughly with cold water to stop cooking.
  2. Fold salami into ribbons, cube the provolone, halve tomatoes, and thinly slice onions and pepperoncini.
  3. Whisk mayonnaise, sour cream, red wine vinegar, and spices until thick and creamy.
  4. Toss all ingredients together until coated. Garnish with parsley and red pepper flakes before serving.

Notes

Rinse the pasta in cold water to ensure the dressing stays thick and creamy.
Fold the salami ribbons carefully to add height and texture to the salad bowl.