Grinder Tortellini Pasta Salad
A bold and creamy pasta salad inspired by the classic Italian grinder sandwich, featuring tender cheese tortellini, savory meats, crisp vegetables, and a zesty pepperoncini dressing.
Equipment
- large pasta pot
- Large mixing bowl
- Whisk
- Chef’s Knife
Ingredients
- 20 oz refrigerated cheese tortellini
- 1/2 cup pepperoni or salami, diced
- 1/2 cup provolone cheese, cubed
- 1/2 red onion, slivered
- 1 cup cherry tomatoes, halved
- 2 cups iceberg lettuce, shredded
- 1/4 cup sliced pepperoncini
- 1/2 cup mayonnaise
- 2 tbsp red wine vinegar
- 1 tbsp pepperoncini brine
- 1 clove garlic, minced
- 1 tsp oregano
- salt and black pepper to taste
Instructions
- Boil tortellini in salted water until al dente. Rinse with cold water and drain well.
- In a large bowl, whisk together mayonnaise, red wine vinegar, pepperoncini brine, garlic, oregano, salt, and pepper.
- Add diced meats, provolone cheese, red onion, and tomatoes to the dressing. Let sit for 10 minutes to marinate.
- Add the chilled tortellini to the bowl and toss until evenly coated.
- Just before serving, gently fold in shredded lettuce and sliced pepperoncini.
- Serve garnished with extra black pepper and grated parmesan if desired.
Notes
Alice-Approved: Serve this in a large wooden bowl to emphasize the "bistro-style" garden freshness.
Pro Tip: If the red onion is too sharp, soak the slivers in ice water for 5 minutes before adding to the salad.