Italian Grinder Tortellini Salad
A colorful and hearty pasta salad featuring creamy tortellini, deli meats, fresh veggies, and a delightful dressing, perfect for summer gatherings.
Ingredients
Pasta and Cheeses
- 12 oz Cheese tortellini Fresh or frozen, follow package instructions for cooking.
- 8 oz Cubed provolone cheese Cut into bite-sized pieces.
Deli Meats
- 1 cup Diced ham Adds sweetness and smokiness.
- 4 oz Sliced salami Adds savory flavor.
- 4 oz Sliced pepperoni For added spice and umami.
Vegetables & Accompaniments
- 2 cups Shredded romaine or iceberg lettuce Provides crunch.
- 1 cup Chopped cherry or grape tomatoes Halved for better mixing.
- 1 cup Black or green olives Adds briny flavor.
- 1 cup Chopped peppers Any colors of bell peppers work.
Dressing
- 1/2 cup Creamy dressing (Italian or ranch) Dress to taste; balsamic vinaigrette is a great alternative.
Instructions
Cooking the Tortellini
- Bring a pot of salted water to a rolling boil. Cook the cheese tortellini according to the package instructions until al dente.
- Drain and rinse the tortellini under cold water to cool.
Mixing the Salad
- In a large mixing bowl, combine the cooled tortellini, diced ham, salami, pepperoni, cubed provolone, shredded lettuce, halved tomatoes, olives, and chopped peppers.
Dressing the Salad
- Drizzle your creamy dressing over the tossed ingredients and gently mix to ensure everything is coated.
Serving
- Serve chilled or at room temperature.
Notes
Best enjoyed chilled; make it in advance for flavors to meld together. Store in an airtight container for up to 3 days.