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A vibrant Grinder Tortellini Salad filled with colorful ingredients.

Classic Grinder Tortellini Salad

This classic grinder tortellini salad combines cheesy tortellini with fresh vegetables, savory deli meats, and provolone cheese, all tossed in a tangy homemade dressing. It's a perfect dish for a picnic, potluck, or a light meal.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 package refrigerated cheese tortellini (19-ounce)
  • 1 cup chopped romaine lettuce
  • 0.5 cup chopped red onion
  • 0.5 cup sliced cherry tomatoes, halved
  • 0.25 cup sliced pepperoncini rings
  • 4 ounces sliced deli pepperoni, quartered
  • 4 ounces sliced deli salami, quartered
  • 4 ounces sliced provolone cheese, cut into small cubes or triangles
For the Dressing
  • 0.5 cup mayonnaise
  • 0.25 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon black pepper
  • Pinch red pepper flakes (optional)

Equipment

  • large pot
  • small bowl
  • large mixing bowl
  • whisk
  • spatula or large spoon

Method
 

Cooking
  1. Cook tortellini in salted boiling water according to package directions, then drain and rinse with cold water.
  2. While tortellini cooks, chop romaine, red onion, halve cherry tomatoes, and slice pepperoncini.
  3. Quarter pepperoni and salami, and cut provolone into small cubes or triangles.
Dressing
  1. Whisk together mayonnaise, olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, black pepper, and optional red pepper flakes until smooth.
Assembly and Serving
  1. Combine cooled tortellini, chopped vegetables, deli meats, and provolone in a large mixing bowl.
  2. Pour the dressing over the salad ingredients.
  3. Gently toss to coat all ingredients evenly.
  4. Refrigerate for at least 30 minutes for best flavor, then give a final toss before serving.

Notes

For an extra kick, add a pinch more red pepper flakes to the dressing. This salad is best served chilled, allowing the flavors to fully meld. You can customize the vegetables based on your preference, adding bell peppers or cucumbers. If making ahead, store the dressing separately and toss just before serving to prevent the lettuce from wilting.