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Italian Grinder Tortellini Salad

Italian grinder tortellini salad with cheese tortellini, Italian meats, provolone, and banana peppers tossed in zesty Italian dressing. This sub-inspired deli salad is chilled for flavor and finished with crunchy iceberg lettuce right before serving.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 10 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 710
Ingredients Equipment Method Notes

Ingredients
  

Cheese Tortellini Salad Base
  • 1 lb cheese tortellini Use refrigerated or shelf-stable dried tortellini; rinse after boiling to stop cooking.
  • 8 oz salami Quarter for bite-size pieces.
  • 8 oz pepperoni Quarter for bite-size pieces.
  • 8 oz ham Dice into small cubes.
  • 8 oz provolone cheese Cube for even melty-cheese bites.
  • 1 cup cherry tomatoes Halve to release juices.
  • 1 cup banana peppers Slice for tang and crunch.
  • 0.5 cup red onion Dice finely for balanced flavor.
  • 2 cup shredded iceberg lettuce Add at the end so it stays crisp.
Italian Dressing
  • 1 cup Italian dressing Use a classic bottled Italian dressing for the sub-style taste.
  • 1 tsp Italian seasoning Adds herby, deli-salad flavor.
  • 1 tsp garlic powder Rounds out the seasoning blend.

Equipment

  • 1 sheet pan

Method
 

Cook and rinse the tortellini
  1. Bring a pot of water to a boil and cook the cheese tortellini according to package directions, then drain.
  2. Rinse the drained tortellini with cold water until cool to the touch, then drain well so the salad doesn’t get watery.
Build the salad
  1. Add the tortellini, salami, pepperoni, ham, provolone cheese, cherry tomatoes, banana peppers, and red onion to a large bowl and toss to distribute evenly.
  2. In a separate bowl, mix the Italian dressing, Italian seasoning, and garlic powder until fully combined.
  3. Pour the dressing over the salad and toss until everything is coated with visible seasoning.
Chill and finish
  1. Refrigerate the salad for at least 2 hours so the flavors meld.
  2. Just before serving, add the shredded iceberg lettuce and toss again until the lettuce is evenly mixed and stays crisp.

Notes

Pro tip: rinse the tortellini in cold water right after draining to prevent it from getting gummy. Refrigerate in an airtight container up to 3 days; add lettuce only when serving for best crunch. Freezing isn’t recommended because deli meats, cheese, and lettuce textures degrade. For a lighter option, use low-sodium deli meats and a reduced-sodium Italian dressing.