Italian Grinder Tortellini Salad for Crowd-Pleasing Picnics
A hearty cold pasta salad blending cheese tortellini, tangy pepperoncini, non-pork deli meats, and a creamy herbed dressing. Chill for a refreshing, crowd-pleasing dish.
Ingredients
- Mayonnaise 3/4 cup (174 g)
- Apple cider vinegar 2 tablespoons (substitute for alcohol)
- Garlic powder 1 teaspoon
- Black pepper 1/2 teaspoon
- Dried oregano 1/2 teaspoon
- Red pepper flakes 1/2 teaspoon
- Kosher salt 1/4 teaspoon
- Cooked and cooled cheese tortellini 19 ounces
- Pepperoncini 1/3 cup, drained and chopped (or banana peppers)
- Grated parmesan cheese 1/3 cup (33 g)
- Red onion 1/2 medium, diced
- Non-pork deli cold cuts (e.g., turkey, chopped) 1 cup
Instructions
- Cook tortellini according to package instructions, rinse under cold water, and chill.
- In a bowl, whisk mayonnaise, vinegar, garlic powder, black pepper, oregano, red pepper flakes, and salt.
- Combine cooled tortellini, chopped pepperoncini, red onion, and cold cuts in a large bowl.
- Fold in herbed dressing until evenly coated.
- Chill salad for at least 1 hour before serving.
Notes
Use non-pork deli meats like turkey or ``chicken alternative for halal compliance.
Adjust red pepper flakes to taste.
Parmesan can be substituted with pecorino romano.
Chill 1-2 hours for best flavor melding.
Adjust red pepper flakes to taste.
Parmesan can be substituted with pecorino romano.
Chill 1-2 hours for best flavor melding.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 17gProtein: 9gFat: 10gSaturated Fat: 2gCholesterol: 30mgSodium: 500mgFiber: 1gSugar: 3g
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