Fresh Grinder Tortellini Salad

If you love a classic grinder sandwich, this Fresh Grinder Tortellini Salad is about to earn a permanent spot in your recipe rotation. It brings together salty salami, zesty pepperoni, and creamy provolone with tender cheese tortellini and a tangy homemade Italian dressing. I brought this to a summer potluck last year and came home with an empty bowl and three requests for the recipe.

I still remember standing at my kitchen counter, slicing up deli meats and thinking, why not turn my favorite sub into a pasta salad? That question led to this recipe. It is hearty enough to serve as a main dish but simple enough to pull together on a busy weeknight. This cold pasta salad actually gets better as it sits, which makes it a dream for meal prep or feeding a crowd without the last-minute stress.

What You Need to Make This Bold Tortellini Salad

I always use freshly cooked cheese tortellini for the best texture, but dried works fine if that is what you have on hand. Pro tip: grab your salami and pepperoni from the deli counter rather than pre-packaged slices for noticeably better flavor in this Fresh Grinder Tortellini Salad.

• 1 lb (16 oz) cheese tortellini, uncooked
• 4 oz salami, chopped (Genoa salami is my go-to for bold flavor)
• 4 oz pepperoni, chopped
• 4 oz provolone cheese, cubed
• 1/2 red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1 green bell pepper, chopped
• 1/2 cup black olives, sliced
• 1/2 cup banana peppers, sliced

For the Dressing:

• 1/2 cup extra virgin olive oil (the quality here matters – use a good one)
• 1/4 cup red wine vinegar
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon sugar, optional (helps cut through the vinegar sharpness)

Pro tip: Make a double batch of the dressing and keep it in a jar in the fridge all week. It works on green salads, grain bowls, and grilled vegetables without any extra effort.

How to Put This Grinder Tortellini Salad Together

I recommend having all your vegetables chopped and meats prepped before the tortellini hits the water. This Italian pasta salad moves fast once the pasta is done and you will want everything ready to go.

Step 1: Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package directions, aiming for al dente. Soft tortellini will fall apart once it absorbs the dressing. Drain and rinse immediately under cold running water until the pasta feels completely cool to the touch.

Step 2: While the tortellini cooks, chop your salami and pepperoni into small bite-sized pieces, cube the provolone into roughly half-inch pieces, halve the cherry tomatoes, and dice the red onion and green bell pepper.

Step 3: Combine all dressing ingredients in a small bowl or mason jar. Whisk or shake well until fully blended. Taste it on a spoon – it should be bright, tangy, and herby. Add a pinch more salt or a small splash more vinegar if it needs a lift.

Step 4: In a large mixing bowl, combine the cooled tortellini, salami, pepperoni, provolone, red onion, cherry tomatoes, green bell pepper, black olives, and banana peppers.

Step 5: Pour the dressing over the salad and toss gently until every piece is coated. Work slowly so the tortellini does not break apart.

Step 6: For best results, cover the bowl and refrigerate for at least 30 minutes before serving. This rest time lets the flavors of the Fresh Grinder Tortellini Salad fully meld together. If you are short on time, it can be served right away. Before serving, toss once more and drizzle with a little reserved dressing if it looks like it has been absorbed.

Best Ways to Serve Your Fresh Grinder Tortellini Salad

This Italian pasta salad pairs well with simple proteins and classic cookout sides. Here are some of the best sides for Fresh Grinder Tortellini Salad at any gathering:

Grilled Chicken: Simple grilled chicken lets the bold, salty meats in the salad take center stage without competing flavors getting in the way.

Crusty Italian Bread: A thick slice of focaccia or a toasted hoagie roll echoes the grinder sandwich inspiration and is great for soaking up extra dressing at the bottom of the bowl.

Watermelon Wedges: Cool, sweet watermelon is a refreshing contrast to the tangy, savory salad. This pairing is particularly good for summer cookouts and picnics.

Potato Chips: Crunchy chips add textural contrast and make this feel like a proper outdoor spread.

Simple Green Salad: A lightly dressed arugula or romaine salad keeps the overall meal feeling balanced alongside this protein-rich pasta salad.

More Easy Salad and Pasta Recipes Worth Trying

This Fresh Grinder Tortellini Salad fits right in alongside other bold, satisfying recipes built for sharing. If you love the cold pasta salad format, the Club Sandwich Pasta Salad and Mexican Street Corn Pasta Salad follow the same crowd-pleasing approach with completely different flavor profiles worth exploring.

For main dish pairings that complement the bold Italian flavors here, consider serving this alongside Crispy Parmesan Chicken with Rich Garlic Sauce for a full Italian-inspired spread. If you are planning a picnic or potluck menu, the Fall Pasta Salad makes a great seasonal companion dish that rounds out the table without duplicating flavors.

Storing and Keeping Your Tortellini Salad Fresh

Store leftover Fresh Grinder Tortellini Salad in an airtight container in the refrigerator for up to 3 to 4 days. I recommend setting aside a small amount of extra dressing before tossing the full batch so you have something to revive it with later in the week.

This salad is meant to be served cold. No reheating needed. Pull it from the fridge, toss it well, and drizzle on your reserved dressing or a little fresh olive oil to loosen it back up. The flavors are genuinely deeper and bolder on day two.

Pro tip: Freezing is not recommended. The tortellini and vegetables will turn mushy and watery once thawed and the texture will not recover.

Frequently Asked Questions About Fresh Grinder Tortellini Salad

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