Fresh Grinder Tortellini Salad (Printable Version)
Cheesy tortellini meets classic grinder sub flavors with crisp vegetables, provolone, and tangy dressing in this vibrant Italian-American salad.
# What You Need:
→ Pasta
01 - 18 oz fresh cheese tortellini
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup iceberg or romaine lettuce, shredded
04 - 1 small red onion, thinly sliced
05 - 1/2 cup pepperoncini, sliced
06 - 1/2 cup roasted red peppers, sliced
07 - 1/2 English cucumber, quartered and sliced
→ Protein and Cheeses
08 - 3.5 oz provolone cheese, cubed
→ Dressing
09 - 1/4 cup olive oil
10 - 2 tbsp red wine vinegar
11 - 1 clove garlic, minced
12 - 1 tsp dried oregano
13 - 1/2 tsp dried basil
14 - 1 tsp Dijon mustard
15 - Salt and pepper to taste
→ Toppings
16 - 2 tbsp grated Parmesan
17 - Freshly ground black pepper
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the tortellini according to package directions until tender. Drain in a colander and rinse under cold running water to halt cooking and cool completely. Set aside.
02 - In a large mixing bowl, combine the cooled tortellini, halved cherry tomatoes, shredded lettuce, thinly sliced red onion, sliced pepperoncini, roasted red peppers, sliced cucumber, and cubed provolone cheese. Toss gently to distribute evenly.
03 - In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, Dijon mustard, salt, and pepper until the mixture is fully emulsified and slightly thickened.
04 - Pour the prepared dressing over the salad mixture and toss gently, ensuring all ingredients are evenly coated without crushing the tortellini or vegetables.
05 - Transfer the dressed salad to a serving platter or bowl. Sprinkle grated Parmesan over the top and finish with several generous twists of freshly ground black pepper.
06 - Refrigerate for 15 minutes to allow the flavors to meld before serving, or serve immediately if preferred.
# Expert Advice:
01 -
- It combines the satisfaction of a loaded Italian grinder with the freshness of a pasta salad, which means you get two cravings handled at once.
- The dressing doubles as a marinade for the vegetables, so every single bite carries punchy flavor instead of settling for bland lettuce.
02 -
- Rinsing the tortellini under cold water is not optional here because warm pasta will melt the provolone into clumps and wilt the lettuce before you even serve it.
- If you are making this more than two hours ahead, keep the dressing separate and toss everything together right before eating so the vegetables stay snappy.
03 -
- Cut all your vegetables and cheese to roughly the same size as the tortellini so every forkful feels balanced instead of lopsided.
- Let the dressing sit for five minutes before pouring it over the salad so the dried herbs have time to rehydrate and release their full flavor into the oil.