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Extreme macro of Italian Grinder Tortellini Salad highlighting the glossy sheen of pepperoni and creamy dressing. (Italian Grinder Tortellini Salad)

Italian Grinder Tortellini Salad: The Ultimate Creamy Deli-Style Mashup

This Italian Grinder Tortellini Salad features cheese-filled pasta tossed with salty salami, pepperoni, and a zesty cream dressing. A viral-inspired dish that is perfect for meal prep, picnics, or a quick, flavor-packed weeknight lunch.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 cups
Course: Lunch, Side Dish
Cuisine: American, Italian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 20 oz refrigerated cheese tortellini 567g
  • 4 oz Genoa salami 113g, sliced into strips
  • 4 oz sliced pepperoni 113g, sliced into strips
  • 1/2 cup mild banana peppers 65g, sliced
  • 1/4 cup red onion 40g, sliced into thin rings
  • 1/2 cup mayonnaise 120ml
  • 2 tbsp red wine vinegar 30ml
  • 1 tsp dried oregano 5ml
  • 1/2 tsp garlic powder 2.5ml

Equipment

  • 1 Large pot For boiling pasta
  • 1 Mixing Bowl Large enough to toss salad

Method
 

Prepare the Salad
  1. Boil tortellini in salted water for 1 minute less than package directions. Drain and rinse with cold water.
  2. Slice salami, pepperoni, and red onion into thin strips or rings.
  3. Whisk mayonnaise, red wine vinegar, oregano, and garlic powder in a small bowl until smooth.
  4. Toss tortellini, meats, and vegetables with the dressing until everything has a glossy oily sheen.

Notes

Chill for 30 minutes before serving for best flavor.
If the salad looks dry after refrigeration, add a splash of olive oil.