Grinder tortellini pasta
Ingredients
Dressing
¾ cup (174 g) mayonnaise
2 tablespoons red wine vinegar
1 teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon dried oregano
½ teaspoon red pepper flakes
¼ teaspoon kosher salt
Salad
19 ounces cheese tortellini, cooked according to package instructions, then cooled
⅓ cup pepperoncini, drained and chopped
⅓ cup (33 g) parmesan cheese, grated
½ medium red onion, diced
1 cup (180 g) cherry tomatoes, halved
1 cup (237 g) sliced pepperoni, chopped
1 cup (237 g) sliced salami, chopped
1 cup (135 g) deli ham, chopped
Instructions
1. To a large mixing bowl, add mayonnaise, red wine vinegar, garlic powder, black pepper, oregano, red pepper flakes, and salt. Whisk until the mixture is smooth and creamy.
2. Add the cooked and cooled tortellini to the bowl with the dressing. Gently toss to coat.
Add pepperoncini, parmesan cheese, red onion, cherry tomatoes, pepperoni, salami, and ham.
3. Using a large spoon or rubber spatula, gently toss everything together until the tortellini is well coated and all the ingredients are evenly mixed.
4. Cover the bowl with plastic wrap or a lid. Refrigerate for at least 1 hour to chill and let the flavors blend.
Before serving, give the salad one more stir to refresh the dressing. Serve cold.
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If you're looking for a refreshing and hearty pasta salad to elevate your dinner or potluck menu, this grinder tortellini pasta salad is a fantastic choice. What I love most about this recipe is the combination of rich flavors and textures—from the creamy mayo-based dressing spiced with garlic powder and red pepper flakes to the zesty brightness of chopped pepperoncini and red wine vinegar. One tip I found helpful when preparing this salad is to cook the tortellini just until al dente and then cool it completely before mixing. This prevents the pasta from becoming mushy and helps it soak up the flavors better during chilling. Also, letting the salad refrigerate for at least an hour allows all the spices, cheese, and meats like pepperoni, salami, and ham to meld beautifully with the tangy dressing. Adding fresh ingredients like diced red onion and halved cherry tomatoes boosts freshness and adds a nice crunch, balancing the richness. The parmesan cheese sprinkled in not only complements the Italian cold cuts but also adds a subtle nuttiness. For those who enjoy a little heat, the red pepper flakes and pepperoncini provide a mild kick without overpowering the dish. This pasta salad shines as a versatile option: serve it cold as a side dish, a lunchbox favorite, or even a main course for a casual dinner. Plus, the ingredient list is flexible—you can swap meats or veggies based on your preferences or what you have on hand. Overall, it’s a comforting and crowd-pleasing recipe I recommend trying for easy weeknight meals or gatherings.
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