Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add the refrigerated cheese tortellini and cook according to package directions, typically 7-9 minutes, until al dente. Be careful not to overcook, as the tortellini will continue to soften slightly in the salad.1 (16 ounce) package refrigerated cheese tortellini
- Once cooked, drain the tortellini thoroughly in a colander. Rinse the tortellini under cool running water for a few seconds to stop the cooking process and prevent them from sticking together. Set aside to drain completely.1 (16 ounce) package refrigerated cheese tortellini
- While the tortellini is cooking or draining, prepare your other ingredients. Chop the deli ham, salami, and pepperoni into bite-sized pieces. Finely chop the red onion, green bell pepper, and black olives.1/2 pound thinly sliced deli ham, 1/2 pound thinly sliced salami, 1/2 pound thinly sliced pepperoni, 1/2 cup chopped red onion, 1/2 cup chopped green bell pepper, 1/4 cup chopped black olives
- In a large mixing bowl, combine the drained tortellini, chopped ham, salami, pepperoni, and the chopped red onion, green bell pepper, and black olives. Add the shredded mozzarella cheese to the bowl.1 (16 ounce) package refrigerated cheese tortellini, 1/2 pound thinly sliced deli ham, 1/2 pound thinly sliced salami, 1/2 pound thinly sliced pepperoni, 1 cup chopped pepperoni, 1/2 cup chopped red onion, 1/2 cup chopped green bell pepper, 1/4 cup chopped black olives, 1 cup shredded mozzarella cheese
- In a small bowl or a jar with a tight-fitting lid, whisk together the mayonnaise, red wine vinegar, olive oil, and dried Italian seasoning. Season with salt and freshly ground black pepper to your personal taste. Whisk or shake until the dressing is well combined and emulsified.1/4 cup mayonnaise, 2 tablespoons red wine vinegar, 1 tablespoon olive oil, 1 teaspoon dried Italian seasoning, to taste salt and freshly ground black pepper
- Pour the prepared dressing over the tortellini and meat mixture in the large bowl. Gently toss all the ingredients together until everything is evenly coated with the dressing. Ensure the tortellini and all the chopped ingredients are well mingled.1/4 cup mayonnaise, 2 tablespoons red wine vinegar, 1 tablespoon olive oil, 1 teaspoon dried Italian seasoning, to taste salt and freshly ground black pepper, 1 (16 ounce) package refrigerated cheese tortellini, 1/2 pound thinly sliced deli ham, 1/2 pound thinly sliced salami, 1/2 pound thinly sliced pepperoni, 1 cup chopped pepperoni, 1/2 cup chopped red onion, 1/2 cup chopped green bell pepper, 1/4 cup chopped black olives, 1 cup shredded mozzarella cheese
- Cover the bowl tightly with plastic wrap or a lid. For the best flavor, refrigerate the Grinder Tortellini Salad for at least 30 minutes, or preferably 1-2 hours, to allow the flavors to meld and the salad to chill thoroughly. This chilling period is crucial for the dressing to penetrate the ingredients.
- Before serving, give the Grinder Tortellini Salad another gentle toss. Serve chilled as a main course, side dish, or at your next gathering.
Notes
Leftover Grinder Tortellini Salad should be stored in an airtight container in the refrigerator and will stay fresh for 3 to 4 days. Freezing is not recommended, but if frozen, thaw in refrigerator overnight. Reheating is not advised.