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Tasty Grinder Tortellini Salad - Deli Style Pasta Salad Recipe

This delicious tortellini salad captures all the bold flavors of your favorite deli sandwich in a refreshing pasta salad format. Packed with cheese-filled tortellini, savory beef salami, fresh mozzarella, and crisp vegetables, this crowd-pleasing dish brings the classic grinder sandwich experience to your next potluck or family gathering.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 pound cheese tortellini (fresh or frozen)
  • 8 ounces beef salami, diced
  • 8 ounces fresh mozzarella pearls or cubed mozzarella
  • 1 cup cherry tomatoes, halved
  • 1/2 cup sliced black olives
  • 1/2 cup sliced pepperoncini peppers
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup Italian dressing (store-bought or homemade)
  • 2 tablespoons red wine vinegar (or apple cider vinegar)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Method
 

Instructions
  1. Cook the tortellini according to package directions. Drain well and rinse with cold water to stop the cooking process. Transfer to a large mixing bowl.
  2. While the tortellini is cooling, prepare your other ingredients. Dice the beef salami into bite-sized pieces, halve the cherry tomatoes, and slice the black olives and pepperoncini peppers.
  3. Add the diced salami, mozzarella pearls, cherry tomatoes, black olives, pepperoncini, red onion, basil, and parsley to the bowl with the cooled tortellini.
  4. In a small bowl, whisk together the Italian dressing, vinegar, dried oregano, and garlic powder. Season with salt and pepper to taste.
  5. Pour the dressing over the tortellini mixture and toss gently to combine, making sure all ingredients are evenly coated.
  6. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together. Give it a final toss before serving.

Notes

For best flavor, make this salad a day ahead - ingredients absorb dressing beautifully overnight. Let sit at room temperature for 30 minutes if serving immediately. Customize with roasted red peppers, artichoke hearts, or cucumber slices.