Grinder Sub Tortellini Salad
This easy-to-make Italian Grinder Pasta Salad has all the mouthwatering flavors and textures from the classic sandwich, and is perfect for weekday meals or serving to a crowd. I always make it in advance so the flavors are even richer when it's time to dig in.
Servings 6 servings
Ingredients
- 20 oz cheese tortellini
- 1 cup salami
- 1 cup pepperoni
- 1 cup ham
- 1 cup mozzarella pearls
- 1 cup cherry tomatoes
- 1 cup shredded iceberg lettuce
- ½ cup red onion
- ½ cup banana peppers
- ½ cup cucumber optional
Dressing:
- ½ cup mayonnaise
- 2 tbsp red wine vinegar
- 2 –3 tbsp pepperoncini juice
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- Salt + pepper
- Parmesan optional
Instructions
Cook the tortellini
- Bring a large pot of salted water to a boil and cook the cheese tortellini according to package directions until tender. Drain and immediately rinse with cold water to stop the cooking process and cool the pasta completely. Set aside.
Prep the meats and vegetables
- While the tortellini cools, chop the salami, pepperoni, and ham into bite-sized pieces. Slice the cherry tomatoes in half, thinly slice the red onion, and chop the banana peppers. If using cucumber, dice it into small pieces for even texture.
Make the creamy grinder dressing
- In a medium bowl, whisk together the mayonnaise, red wine vinegar, pepperoncini juice, Dijon mustard, olive oil, Italian seasoning, garlic powder, salt, and pepper until smooth and fully combined. Taste and adjust seasoning if needed.
Assemble the salad
- In a large mixing bowl, add the cooled tortellini, chopped meats, mozzarella pearls, tomatoes, onion, banana peppers, and cucumber (if using). Pour the dressing over the top.
Toss until fully coated
- Gently toss everything together until all ingredients are evenly coated in the dressing and well combined. Make sure the dressing gets into all the folds of the tortellini.
Chill for best flavor
- Cover and refrigerate the salad for at least 30 minutes before serving. This allows the flavors to blend together and the dressing to soak into the pasta.
Add lettuce and serve
- Right before serving, gently fold in the shredded iceberg lettuce for fresh crunch. Taste and adjust with additional salt, pepper, or a splash of vinegar if needed.
Notes
Storage:
- Store leftovers in an airtight container in the fridge for up to 3 days. Serve chilled straight from the fridge when you're ready to enjoy again. You can add a drizzle of extra dressing or a splash of vinegar to refresh, as needed.
- Chill Time Matters - This salad tastes best after chilling for at least 30 minutes because the tortellini absorbs the creamy grinder dressing, making the flavors more bold and balanced.
- If the salad seems dry after sitting in the fridge, simply add a splash of red wine vinegar or a spoonful of mayo to refresh the texture.