Italian Grinder Tortellini Salad
A bold and creamy pasta salad featuring cheese tortellini, deli meats, pepperoncini, and a tangy seasoned mayonnaise dressing. Perfect for gatherings, potlucks, or easy meal prep.
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 spoon or rubber spatula
Ingredients
- 3/4 cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon kosher salt
- 19 ounces cheese tortellini cooked and cooled
- 1/3 cup pepperoncini drained and chopped
- 1/3 cup grated parmesan cheese
- 1/2 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
- Whisk together mayonnaise, red wine vinegar, garlic powder, black pepper, dried oregano, red pepper flakes, and kosher salt until smooth and creamy.
- Add cooked and cooled cheese tortellini to the dressing and gently toss to coat.
- Fold in pepperoncini, parmesan cheese, red onion, cherry tomatoes, pepperoni, salami, and ham.
- Use a spoon or rubber spatula to gently toss all ingredients until well coated.
- Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Stir gently before serving and enjoy chilled.
Notes
- Chill for at least 1 hour for best flavor.
- Ensure tortellini is fully cooled before mixing to prevent dressing thinning.
- Store leftovers airtight in the refrigerator up to 3 days.
- Adjust red pepper flakes to control heat level.
- For extra crunch, add shredded lettuce just before serving.