Description
This Easy Fresh Grinder Tortellini Salad combines tender cheese tortellini with a flavorful assortment of deli beef, provolone cheese, fresh vegetables, and a zesty Italian vinaigrette. Perfect for a quick and satisfying meal, this salad is easy to prepare, packed with vibrant colors and textures, and ideal for a light lunch or dinner. Chill before serving to let the flavors meld beautifully.
Ingredients
Scale
Main Ingredients
- 12 ounces refrigerated cheese tortellini
- 8 ounces assorted sliced deli beef (roast beef, pastrami, beef salami)
- 6 ounces provolone cheese, sliced
- 2 cups crisp lettuce (iceberg or romaine), finely shredded
- 1 cup fresh tomatoes (Roma or beefsteak), diced
- 1/4 cup red onion, finely sliced or diced
- 1/4 cup banana peppers, drained
- 1/4 cup black olives, sliced, pitted, and drained
Zesty Italian Vinaigrette
- 1/3 cup olive oil
- 3 tablespoons non-alcoholic red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes (optional)
- Additional dried oregano for garnish (optional)
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a rolling boil. Add the refrigerated cheese tortellini and cook according to package directions, typically 3-5 minutes, until al dente. Drain thoroughly and rinse under cold water to stop the cooking process. Transfer the cooled tortellini to a very large mixing bowl.
- Prepare the Deli Meats: Cut the assorted sliced deli beef into bite-sized strips or small cubes. Add the prepared meats to the bowl with the tortellini.
- Cut the Cheese: Slice the provolone cheese into small squares, triangles, or strips. Add the cheese to the mixing bowl with the tortellini and meats.
- Chop the Veggies: Finely shred the crisp lettuce, dice the fresh tomatoes, thinly slice or finely dice the red onion, and thoroughly drain the banana peppers and black olives before adding them to the bowl.
- Make the Vinaigrette: In a small bowl or jar, whisk together olive oil, non-alcoholic red wine vinegar, Dijon mustard, dried oregano, garlic powder, salt, and black pepper. Add a pinch of red pepper flakes if desired for some heat.
- Combine Everything: Pour the prepared vinaigrette over the tortellini, deli meats, cheese, and all chopped vegetables in the large mixing bowl.
- Toss Gently: Using two large spoons or tongs, gently toss all the ingredients together until well combined and evenly coated with the dressing.
- Chill and Serve: Cover the bowl and refrigerate the salad for at least 1 to 2 hours before serving to allow the flavors to meld.
Notes
- Use refrigerated cheese tortellini for ease and authentic texture.
- Feel free to substitute or add other deli meats as preferred.
- The salad can be stored covered in the refrigerator for up to 2 days.
- Adjust the amount of vinaigrette based on your preference for dressing coverage.
- To make it spicier, increase red pepper flakes to taste.
- Rinsing the tortellini in cold water stops cooking and prevents them from sticking together.
- This salad is best served chilled for fresh and vibrant flavors.
