This Italian Tortellini Pasta Salad is bold, hearty, and loaded with flavor in every bite. Cheese-filled tortellini is tossed in a creamy, tangy dressing and mixed with pepperoni, salami, ham, fresh vegetables, and a pop of pepperoncini. It has all the flavors of an Italian sub, but in pasta salad form. It’s the kind of dish that works just as well for weeknight dinners as it does for potlucks and gatherings, and it only gets better as it chills. Make sure to check out our BLT Pasta salad for another delicious cold pasta option!
Why This Pasta Salad Works
Using tortellini instead of traditional pasta adds extra flavor and texture right from the start. The creamy dressing balances the tang from the vinegar and pepperoncini, while the mix of meats adds richness and makes the salad more filling. The fresh vegetables bring just enough brightness to keep everything balanced.
Tips for the Best Tortellini Pasta Salad
- Let the tortellini cool completely before adding it to the dressing so it doesn’t absorb too much moisture or become soft.
- Chop all ingredients into similar-sized pieces so you get a little bit of everything in each bite.
- Don’t skip the chill time. Letting the salad sit helps the flavors blend and gives the dressing time to fully coat the tortellini.
Storage Tips
Store the pasta salad in an airtight container in the refrigerator for up to 3-4 days. Stir before serving, as the dressing may settle or thicken as it chills.
Italian Grinder Tortellini Salad
Ingredients
Dressing
- ¾ cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes
Salad
- 19 ounces cheese tortellini, cooked and cooled
- â…“ cup pepperoncini, drained and chopped
- â…“ cup Parmesan cheese, grated
- ½ medium red onion, diced
- 1 cup cherry tomatoes, halved
- 1 cup pepperoni, chopped
- 1 cup salami, chopped
- 1 cup deli ham, chopped
Instructions
- In a large mixing bowl, whisk together the mayonnaise, red wine vinegar, garlic salt, black pepper, oregano, and red pepper flakes until smooth and creamy.
- Add the cooked and cooled tortellini to the bowl and gently toss to coat.
- Add the pepperoncini, Parmesan cheese, red onion, cherry tomatoes, pepperoni, salami, and ham.
- Using a large spoon or spatula, gently toss until everything is evenly combined and well coated.
- Cover and refrigerate for at least 1 hour to allow the flavors to blend.
- Before serving, give the salad a quick stir and serve cold.
This recipe was inspired by the Italian Grinder Tortellini Salad on iamhomesteader.com.
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