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Grinder Tortellini Salad in a white bowl with cheese tortellini, crispy bacon, cherry tomatoes, red onion, parmesan, and fresh parsley in creamy dressing

Grinder Tortellini Salad

A hearty, savory Grinder Tortellini Salad loaded with cheese pasta, cured deli meats, tomatoes, and red onions, all tossed in a creamy, tangy Italian dressing. The perfect make-ahead lunch or potluck side dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 people
Course: lunch, Side Dish
Cuisine: American, Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 20 oz cheese tortellini Fresh or frozen, cooked and cooled
  • 4 oz prosciutto and salami Sliced into ribbons
  • 1 cup cherry tomatoes Halved
  • ½ cup red onion Thinly sliced
  • 2 cups baby spinach Or finely shredded iceberg lettuce
  • ½ cup mayonnaise For the creamy dressing
  • 3 tablespoon red wine vinegar For tangy flavor
  • ¼ cup parmesan cheese Grated
  • 2 cloves garlic Minced
  • 1 teaspoon dried oregano For authentic Italian taste
  • salt and heavy black pepper To taste

Equipment

  • 1 Large boiling pot For cooking the tortellini
  • 1 Colander For draining and rinsing the hot pasta
  • 1 Massive mixing bowl For tossing the entire salad
  • 1 Whisk For emulsifying the dressing

Method
 

  1. Boil the cheese tortellini in heavily salted water until tender to create the base so it is soft and chewy.
  2. Drain and rinse the hot pasta under cold water to stop the cooking process so the noodles do not stick together.
  3. Whisk the mayonnaise, red wine vinegar, parmesan, garlic, and oregano in a bowl to build the dressing so it is completely smooth.
  4. Slice the cherry tomatoes, red onions, and cured meats into bite sized pieces to prepare the deli ingredients so they mix easily.
  5. Add the sliced red onions directly into the dressing for ten minutes to marinate them so they lose their sharp raw bite.
  6. Place the fresh baby spinach into a massive serving bowl to form the green bed so the salad has a crunchy foundation.
  7. Add the cooled pasta, tomatoes, and meats into the bowl to combine the components so the salad is fully assembled.
  8. Pour the dressing over the top and toss gently to coat everything so every bite is incredibly creamy and flavorful.

Notes

Let the sliced red onions sit in the mixed dressing for ten minutes before adding the other ingredients to lightly pickle them and remove their harsh, raw bite.