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Fresh Grinder Tortellini Salad

Fresh grinder tortellini salad with salami, pepperoni, provolone, cherry tomatoes, and zesty Italian dressing in a large white bowl
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This Fresh Grinder Tortellini Salad is packed with classic grinder sandwich flavors like salami, pepperoni, and provolone, tossed with cheesy tortellini, crisp veggies, and a bold zesty Italian dressing. Ready in 25 minutes of active prep and perfect for meal prep, potlucks, and picnics.

Ingredients

Scale
  • 1 lb (16 oz) cheese tortellini, uncooked
  • 4 oz salami, chopped
  • 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
  • 1/2 cup extra virgin olive oil
  • 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

Instructions

  1. Bring a large pot of salted water to a boil. Cook cheese tortellini according to package directions until al dente. Drain and rinse under cold running water until completely cooled.
  2. While tortellini cooks, chop salami and pepperoni into bite-sized pieces, cube provolone, halve cherry tomatoes, and dice red onion and green bell pepper.
  3. Combine olive oil, red wine vinegar, Italian seasoning, garlic powder, onion powder, salt, black pepper, and optional sugar in a small bowl or mason jar. Whisk or shake until fully blended. Taste and adjust seasoning as needed.
  4. In a large mixing bowl, combine cooled tortellini, salami, pepperoni, provolone, red onion, cherry tomatoes, green bell pepper, black olives, and banana peppers.
  5. Pour dressing over the salad and toss gently until everything is evenly coated.
  6. Cover and refrigerate for at least 30 minutes before serving for best flavor. Toss again before serving and drizzle with reserved dressing if the salad looks dry.

Notes

  • Cook tortellini al dente only – it softens further as it absorbs the dressing during chilling.
  • Always reserve a small amount of extra dressing on the side to refresh leftovers before serving the next day.
  • Substitution options: swap banana peppers for pepperoncini or pickled giardiniera. For a vegetarian version, skip the meats and add artichoke hearts, roasted red peppers, or chickpeas.
  • Add red pepper flakes to the dressing for a kick of heat.

Nutrition

Find it online: https://www.benefitiany.com/fresh-grinder-tortellini-salad/