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Italian Grinder Tortellini Salad

Italian grinder tortellini salad with cheese tortellini, Italian meats, provolone, and banana peppers—tossed in zesty Italian dressing for a deli-style sub salad. Cooked tortellini is rinsed cold, chilled for 2 hours, then finished with crunchy iceberg lettuce for a fresh bite.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 2 hours
Total Time 2 hours 30 minutes
Servings: 10 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Method Notes

Ingredients
  

Salad base
  • 1 lb cheese tortellini Use cheese tortellini for the classic grinder flavor.
  • 8 oz salami Quarter into bite-size pieces.
  • 8 oz pepperoni Quarter into bite-size pieces.
  • 8 oz ham Dice for even mixing.
  • 8 oz provolone cheese Cube so it melts lightly when chilled.
  • 1 cup cherry tomatoes Halve for juicy bursts.
  • 1 cup banana peppers Slice for tangy heat.
  • 0.5 cup red onion Dice small for mellow bite.
  • 2 cups shredded iceberg lettuce Add just before serving to keep it crisp.
Dressing
  • 1 cup Italian dressing Seasoned for easy sub-style flavor.
  • 1 tsp Italian seasoning Adds oregano-forward Italian flavor.
  • 1 tsp garlic powder Boosts savory depth.

Method
 

Cook and cool the tortellini
  1. Cook the cheese tortellini according to the package directions, then drain it and rinse with cold water to stop cooking and cool the pasta.
Build the salad
  1. Add the tortellini, salami, pepperoni, ham, provolone cheese, cherry tomatoes, banana peppers, and red onion to a large bowl and mix to combine evenly.
Season with Italian dressing
  1. In a small bowl, mix the Italian dressing with Italian seasoning and garlic powder until the seasoning is evenly distributed.
  2. Pour the dressing over the salad and toss thoroughly so everything is coated.
Chill
  1. Refrigerate the salad for at least 2 hours so the flavors meld and the tortellini becomes fully chilled.
Finish and serve
  1. Just before serving, add the shredded iceberg lettuce and toss again for a crisp, grinder-inspired finish.

Notes

Pro tip: rinse the tortellini in cold water and chill before adding lettuce so it stays crunchy. Refrigerate leftovers in a sealed container for up to 3 days; the lettuce may soften slightly over time. Freezing isn’t recommended because the tortellini and cured meats change texture. For a lighter option, use low-sodium deli meats and reduced-sugar Italian dressing (or a vinaigrette-style dressing) while keeping the same proportions.