Description
This Italian Grinder Tortellini Salad is a flavor-packed variation on the classic sub sandwich, transformed into a hearty pasta salad. It delivers all the flavors of an Italian grinder in a chilled, satisfying pasta salad without the hoagie bun.
Ingredients
- ¾ cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes
- ¼ teaspoon kosher salt
- 19 ounces cheese tortellini, cooked according to package instructions, then cooled
- â…“ cup pepperoncini, drained and chopped
- â…“ cup parmesan cheese, grated
- ½ medium red onion, diced
- 1 cup cherry tomatoes, halved
- 1 cup sliced pepperoni, chopped
- 1 cup sliced salami, chopped
- 1 cup deli ham, chopped
Instructions
1. To a large mixing bowl, add mayonnaise, red wine vinegar, garlic powder, black pepper, oregano, red pepper flakes, and salt. Whisk until the mixture is smooth and creamy.
2. Add the cooked and cooled tortellini to the bowl with the dressing. Gently toss to coat.
3. Add pepperoncini, parmesan cheese, red onion, cherry tomatoes, pepperoni, salami, and ham.
4. Using a large spoon or rubber spatula, gently toss everything together until the tortellini is well coated and all the ingredients are evenly mixed.
5. Cover the bowl with plastic wrap or a lid. Refrigerate for at least 1 hour to chill and let the flavors blend.
6. Before serving, give the salad one more stir to refresh the dressing. Serve cold.
Notes
For best flavor, chill the salad for at least 1 hour before serving.
You can substitute provolone cheese cubes for parmesan if desired.
Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 1180mg
- Fat: 33g
- Saturated Fat: 11g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg