Description
Cheesy refrigerated tortellini tossed with ribbons of dry salami, cubed provolone, pickled banana pepper rings, and finely shredded iceberg lettuce in a bold, creamy dressing made with mayonnaise, red wine vinegar, Dijon mustard, oregano, and cracked black pepper. A hearty, crowd-pleasing pasta salad inspired by the viral Italian grinder sandwich.
Ingredients
For the Salad:
- 20 oz cheese tortellini, refrigerated
- 6 oz dry salami, thinly sliced into ribbons
- 6 oz provolone cheese, cubed
- ½ cup pickled banana pepper rings, drained
- 3 cups iceberg lettuce, finely shredded
For the Creamy Herb Dressing:
- 1 cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon dried oregano, divided
- 1 teaspoon cracked black pepper
Instructions
- Cook the tortellini according to package directions. Drain, rinse under cold water to stop cooking, and spread on a baking sheet to cool completely.
- In a small bowl, whisk together the mayonnaise, red wine vinegar, Dijon mustard, half the dried oregano, and cracked black pepper until completely smooth. Taste and adjust seasoning as needed.
- In a large mixing bowl, combine the cooled tortellini, salami ribbons, cubed provolone, and drained banana pepper rings. Toss gently.
- Pour the dressing over the salad and toss until everything is evenly and thoroughly coated.
- Add the shredded iceberg lettuce and remaining dried oregano and toss once more just before serving to keep the lettuce crisp.
- Serve immediately or refrigerate for up to 1 hour before serving for the best flavor and texture.
Notes
- Rinse the tortellini with cold water immediately after draining — this stops the cooking process and prevents the pasta from becoming gummy and clumping together in the salad.
- Add the shredded iceberg lettuce right before serving rather than mixing it in early — it wilts quickly once dressed and loses its satisfying crunch.
- Slice the salami into thin ribbons rather than leaving it in rounds — ribbons distribute more evenly through the salad and coat better in the dressing.
- Prep Time: 15 minutes
- Cook Time: 8 minutes