Description
This Fresh Grinder Tortellini Salad is a vibrant and satisfying dish that transforms the classic deli grinder sandwich into a delicious pasta salad. Packed with flavors from tender tortellini, robust deli meats, and fresh vegetables, it’s perfect for any occasion!
Ingredients
- Refrigerated Cheese Tortellini
- Assorted Sliced Deli Beef (roast beef, pastrami, beef salami)
- Provolone Cheese
- Crisp Lettuce (iceberg or romaine)
- Fresh Tomatoes (Roma or beefsteak, diced)
- Red Onion (finely sliced or diced)
- Banana Peppers (drained)
- Black Olives (sliced, pitted, and drained)
- Zesty Italian Vinaigrette (olive oil, non-alcoholic red wine vinegar, Dijon mustard, dried oregano, garlic powder, salt, black pepper)
- Dried Oregano
- Red Pepper Flakes
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a rolling boil. Add your refrigerated cheese tortellini and cook according to package directions, typically 3-5 minutes, until al dente. Drain the tortellini thoroughly and rinse with cold water to stop the cooking process. Transfer the cooled tortellini to a very large mixing bowl.
- Prepare the Deli Meats: Cut your assorted sliced deli beef into bite-sized strips or small cubes. Add the prepared meats to the bowl with the tortellini.
- Cut the Cheese: Cut your slices of provolone cheese into small squares, triangles, or strips. Add these to the mixing bowl with the tortellini and meats.
- Chop the Veggies: Finely shred your crisp lettuce, dice your fresh tomatoes, thinly slice or finely dice your red onion, and drain your banana peppers and black olives thoroughly before adding them.
- Make the Vinaigrette: In a small bowl or jar, whisk together olive oil, non-alcoholic red wine vinegar, Dijon mustard, dried oregano, garlic powder, salt, and black pepper. Add a pinch of red pepper flakes if desired.
- Combine Everything: Pour the prepared vinaigrette over the tortellini, meats, cheese, and all the chopped vegetables in the large mixing bowl.
- Toss Gently: Using two large spoons or tongs, gently toss all the ingredients together until everything is well combined and evenly coated with the dressing.
- Chill and Serve: Cover the bowl and refrigerate the salad for at least 1-2 hours before serving.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 40 mg
Keywords: Don't overcook the tortellini to maintain their texture. Chill the salad for at least 1-2 hours for the best flavor. Customize with additional veggies or cheeses as desired.