Italian Grinder Tortellini Pasta Salad
A delightful blend of flavors and textures combining pasta, meats, vegetables, and a creamy dressing, perfect for picnics, potlucks, or quick weeknight dinners.
Ingredients
Dressing
- ¾ cup mayonnaise Base for the dressing
- 2 tablespoons red wine vinegar Adds tanginess
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes Adjust to taste
- ¼ teaspoon kosher salt
Salad Components
- 19 ounces cheese tortellini, cooked and cooled Base of the salad
- ⅓ cup pepperoncini, drained and chopped
- ⅓ cup parmesan cheese, grated For garnish and flavor
- 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
Preparation
- In a large mixing bowl, combine the mayonnaise, red wine vinegar, garlic powder, black pepper, dried oregano, red pepper flakes, and kosher salt. Whisk until the mixture is smooth and creamy.
- Add the cooked and cooled tortellini to the bowl with the dressing. Gently toss to coat.
- Next, add the chopped pepperoncini, grated parmesan cheese, diced red onion, halved cherry tomatoes, chopped pepperoni, salami, and deli ham.
- Using a large spoon or rubber spatula, gently mix everything together until the tortellini is well coated and the ingredients are evenly combined.
- Cover the bowl with plastic wrap or a lid. Refrigerate for at least 1 hour to chill and allow the flavors to blend.
- Before serving, stir the salad again to refresh the dressing. Serve it cold.
Notes
Store leftovers in an airtight container in the refrigerator for 3-5 days. Stir again before serving. For variations, use different tortellini or add diced bell peppers or cucumbers. For a vegetarian option, skip the meats and add more veggies.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 17gFat: 25gSaturated Fat: 5gSodium: 800mgFiber: 2gSugar: 3g
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