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Close-up handheld photo of Italian Grinder Tortellini Salad showing pale yellow tortellini, shredded iceberg lettuce, and ribbons of genoa salami in a glass bowl.
FL Recipes

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

This Italian Grinder Tortellini Salad features plump cheese tortellini, ribbons of genoa salami, and crunchy 'shredduce' tossed in a thick, glossy white herb dressing. A vibrant, protein-packed deli-inspired side or main dish perfect for any occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 cups
Course: Lunch, Salad, Side Dish
Cuisine: Italian-American
Calories: 415
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 20 oz Cheese Tortellini Refrigerated or frozen preferred
  • 4 cups Iceberg Lettuce Finely shredded
  • 6 oz Genoa Salami Thinly sliced and folded into ribbons
  • 4 oz Pepperoni Sliced into halves or strips
  • 6 oz Provolone Cheese Cut into small cubes
  • 1.5 cups Cherry Tomatoes Halved
  • 0.5 cup Banana Peppers Pickled yellow rings
  • 1.5 cups Creamy White Italian Dressing Thick herb-based
  • 1 tsp Dried Oregano
  • 0.5 tsp Cracked Black Pepper
  • 0.25 cup Fresh Parsley Finely chopped for heavy garnish

Equipment

  • 1 Large Clear Glass Bowl Perfect for showcasing layers
  • 1 Silicone Tongs To toss gently without breaking pasta
  • 1 Chef's Knife For fine shredding of lettuce

Method
 

Prepare the Tortellini
  1. Cook the cheese tortellini in salted boiling water until al dente. Drain and rinse immediately under cold water for 60 seconds until completely chilled.
Chop and Prep
  1. Finely shred the iceberg lettuce into thin ribbons. Halve the cherry tomatoes and drain the pickled banana pepper rings.
  2. Fold the salami slices into ribbons. Slice the pepperoni and cube the provolone into small 1/4-inch pieces.
Assembly
  1. In a large glass bowl, combine the cold pasta, shredded lettuce, meats, cheese, and vegetables. Pour the thick creamy white dressing over the top and toss gently with tongs to coat.
  2. Sprinkle the salad with dried oregano, cracked black pepper, and a heavy dusting of finely chopped fresh parsley. Serve immediately or chill for 30 minutes.

Nutrition

Calories: 415kcalProtein: 18gFat: 28gFiber: 3g

Notes

Shock the pasta in cold water to prevent it from wilting the lettuce.
For make-ahead meals, store the lettuce separately and mix in just before serving.
Keyword Grinder Salad,Italian Grinder Tortellini Salad,pasta salad

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