Grinder Tortellini Salad
This Tasty Grinder Tortellini Salad brings together tender pasta, crisp vegetables, savory deli-style flavors, and a creamy dressing in one hearty bowl. It is the kind of recipe that feels casual enough for a weekday lunch, but special enough to share at a potluck or family dinner.
Ingredients
- 12 oz cheese tortellini cooked and cooled
- 2 cups romaine lettuce chopped
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- ¼ cup red onion thinly sliced
- ½ cup pepperoncini peppers sliced
- ½ cup turkey pepperoni sliced
- 1 cup provolone cheese cubed or sliced into strips
- ½ cup black olives sliced
- ½ cup mayonnaise
- ½ cup plain Greek yogurt
- 1 tbsp red wine vinegar
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Bring a pot of salted water to a boil and cook the tortellini according to the package directions. Drain well, then rinse briefly under cool water so the pasta stops cooking and cools faster.
- Chop the romaine, halve the tomatoes, dice the cucumber, slice the onion, and cut the pepperoncini. Prepare the turkey pepperoni, cheese, and olives so everything is ready to toss together.
- In a small bowl, whisk together the mayonnaise, Greek yogurt, vinegar, olive oil, oregano, garlic powder, salt, and black pepper until smooth and creamy.
- Add the tortellini, lettuce, vegetables, turkey pepperoni, cheese, and olives to a large serving bowl. Pour the dressing over the top and gently toss until everything is evenly coated.
- Let the salad rest in the refrigerator for 15 to 30 minutes if you have time. This gives the flavors a chance to blend, then serve cold and enjoy.
Notes
This salad is best served cold. For make-ahead, keep the lettuce and dressing separate until serving time for the freshest texture.