What the heck is this?
Remember that amazing Italian sub you had at that deli that one time? The one with all the meats and cheese and that perfect tangy dressing? Well, we took all those incredible flavors and turned them into a pasta salad that’s basically summer in a bowl. This Italian Grinder Tortellini Salad is loaded with cheese-stuffed tortellini, layers of deli meats, fresh mozzarella, and all the classic Italian sub fixings, then tossed in a zesty Italian dressing that’ll make you forget regular pasta salad exists. It’s like your favorite sandwich decided to become a crowd-pleasing side dish — and honestly, it might just steal the show at your next barbecue. My brother-in-law, who claims he doesn’t like pasta salad, went back for thirds. I’m not even kidding.
Why You’ll Love This Recipe
- All the Italian sub vibes without the bread mess
- Perfect for meal prep — gets better as it sits
- Crowd-pleaser supreme — feeds a bunch and looks fancy
- No cooking required (besides boiling pasta) — perfect for hot days
- Customizable — add whatever Italian meats you love
- Portable perfection — ideal for potlucks and picnics
The Good Stuff You’ll Need
For the Salad Base:
- 1 lb cheese tortellini (fresh or frozen works)
- 1/4 lb salami, diced
- 1/4 lb pepperoni, diced
- 1/4 lb ham or prosciutto, chopped
- 8 oz fresh mozzarella, cubed
- 1/2 cup provolone cheese, cubed
- 1/4 cup parmesan cheese, grated
For the Veggie Goodness:
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup banana peppers, sliced
- 1/4 cup kalamata olives, pitted and halved
- 1/4 cup green olives, sliced
- 1 bell pepper (red or yellow), diced
- 1/4 cup sun-dried tomatoes, chopped
For the Magic Dressing:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp red pepper flakes
- Salt and black pepper to taste
For the Finishing Touch:
- 1/4 cup fresh basil, chopped
- 2 tbsp fresh parsley, chopped
- Extra parmesan for serving
- Crusty bread (because why not?)
Let’s Do This
Step 1: Cook the Tortellini
Bring a large pot of salted water to boil.
Cook tortellini according to package directions until al dente. Drain and rinse with cold water to stop cooking.
Let it cool completely while you prep everything else.
Step 2: Prep the Meats and Cheese
Dice all your meats into bite-sized pieces — you want them chunky enough to get in every bite.
Cube the mozzarella and provolone. Don’t go too small — you want to actually taste the cheese.
Step 3: Veggie Prep Party
Halve those cherry tomatoes, slice the onion thin, and get all your peppers and olives ready.
Pro tip: Pat the sun-dried tomatoes dry if they’re oil-packed so they don’t make everything soggy.
Step 4: Make That Dressing
Whisk together olive oil, red wine vinegar, mayo, Dijon, minced garlic, oregano, basil, and red pepper flakes.
Season with salt and pepper. Taste and adjust — want it tangier? More vinegar. Want it richer? A touch more mayo.
Step 5: Assemble the Magic
In a huge bowl, combine cooled tortellini, all the meats, cheeses, and veggies.
Pour the dressing over everything and toss gently but thoroughly.
Step 6: Let It Marinate
Cover and refrigerate for at least 2 hours, but overnight is even better.
Before serving, toss again and add fresh herbs. Taste and adjust seasoning.
Serving Suggestions
Serve alongside grilled chicken or Italian sausages for the ultimate Italian feast.
Perfect with garlic bread and a crisp white wine or cold beer.
Set up a build-your-own-salad bar with extra toppings for customization.
Switch It Up
Go Caprese: Add more fresh mozzarella, basil, and balsamic glaze.
Spicy Kick: Add hot capicola or pepperoncini for heat.
Veggie Version: Skip the meats and double up on olives, artichokes, and roasted peppers.
Protein Boost: Toss in some grilled chicken or shrimp.
Different Pasta: Try it with rotini or penne if you can’t find tortellini.
Make-Ahead Tips
This salad is literally better the next day — all those flavors meld together beautifully.
You can prep everything except the herbs up to 2 days ahead.
Store covered in the fridge and add fresh herbs right before serving.
Questions People Actually Ask
Q: Can I use different deli meats? A: Absolutely! Mortadella, capicola, turkey — whatever floats your Italian boat.
Q: What if I can’t find fresh tortellini? A: Frozen works great, and dried is fine too. Just follow the package cooking times.
Q: Can I make this dairy-free? A: Skip the cheese or use dairy-free alternatives. The meats and dressing will still be delicious.
Q: How long does this keep? A: 3-4 days in the fridge, but it’s best within the first 2 days.
Q: Can I add lettuce? A: You could, but add it right before serving so it doesn’t get soggy.
Q: What’s the best tortellini to use? A: Cheese-filled is classic, but spinach and ricotta or three-cheese work great too.
Print
Italian Grinder Tortellini Salad
- Total Time: 45 minutes
- Yield: 6–8 servings 1x
Description
Remember that amazing Italian sub you had at that deli that one time? The one with all the meats and cheese and that perfect tangy dressing? Well, we took all those incredible flavors and turned them into a pasta salad that’s basically summer in a bowl. This Italian Grinder Tortellini Salad is loaded with cheese-stuffed tortellini, layers of deli meats, fresh mozzarella, and all the classic Italian sub fixings, then tossed in a zesty Italian dressing that’ll make you forget regular pasta salad exists. It’s like your favorite sandwich decided to become a crowd-pleasing side dish — and honestly, it might just steal the show at your next barbecue. My brother-in-law, who claims he doesn’t like pasta salad, went back for thirds. I’m not even kidding.
Ingredients
For the Salad Base:
- 1 lb cheese tortellini (fresh or frozen works)
- 1/4 lb salami, diced
- 1/4 lb pepperoni, diced
- 1/4 lb ham or prosciutto, chopped
- 8 oz fresh mozzarella, cubed
- 1/2 cup provolone cheese, cubed
- 1/4 cup parmesan cheese, grated
For the Veggie Goodness:
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup banana peppers, sliced
- 1/4 cup kalamata olives, pitted and halved
- 1/4 cup green olives, sliced
- 1 bell pepper (red or yellow), diced
- 1/4 cup sun-dried tomatoes, chopped
For the Magic Dressing:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp red pepper flakes
- Salt and black pepper to taste
For the Finishing Touch:
- 1/4 cup fresh basil, chopped
- 2 tbsp fresh parsley, chopped
- Extra parmesan for serving
- Crusty bread (because why not?)
Instructions
Bring a large pot of salted water to boil.
Cook tortellini according to package directions until al dente. Drain and rinse with cold water to stop cooking.
Let it cool completely while you prep everything else.
Dice all your meats into bite-sized pieces — you want them chunky enough to get in every bite.
Cube the mozzarella and provolone. Don’t go too small — you want to actually taste the cheese.
Halve those cherry tomatoes, slice the onion thin, and get all your peppers and olives ready.
Pro tip: Pat the sun-dried tomatoes dry if they’re oil-packed so they don’t make everything soggy.
Whisk together olive oil, red wine vinegar, mayo, Dijon, minced garlic, oregano, basil, and red pepper flakes.
Season with salt and pepper. Taste and adjust — want it tangier? More vinegar. Want it richer? A touch more mayo.
In a huge bowl, combine cooled tortellini, all the meats, cheeses, and veggies.
Pour the dressing over everything and toss gently but thoroughly.
Cover and refrigerate for at least 2 hours, but overnight is even better.
Before serving, toss again and add fresh herbs. Taste and adjust seasoning.
Notes
Serve alongside grilled chicken or Italian sausages for the ultimate Italian feast.
Perfect with garlic bread and a crisp white wine or cold beer.
Set up a build-your-own-salad bar with extra toppings for customization.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~420 kcal
- Carbohydrates: ~26g
- Protein: ~18g