Everything you love about a classic Italian grinder—savory cured meats, creamy cheeses, crisp vegetables, and tangy peppers—is tossed with tender cheese tortellini in a bright, creamy grinder dressing. Finished with fresh basil, shaved Parmigiano-Reggiano, and a drizzle of extra-virgin olive oil, this hearty pasta salad is perfect for cookouts, potlucks, family dinners, or easy make-ahead lunches.

Yield: 8–10 servings

Prep Time: 25 minutes

Cook Time: 5 minutes

Total Time: 30 minutes (plus 2–4 hours chilling)

Ingredients

Salad

• 20 Ounces refrigerated Three-Cheese Tortellini
• 6 Ounces Genoa salami, cut into bite-sized strips
• 4 Ounces mini pepperoni
• 8 Ounces fresh mozzarella, torn into bite-sized pieces
• 4 Ounces provolone cheese, cut into thin strips
• 1 Pint cherry tomatoes, halved
• 1 Cup shredded iceberg lettuce
• 1 stalk celery, finely diced
• 1/2 Cup thinly sliced red onion
• 1/3 Cup sliced pepperoncini
• 1/3 Cup chopped mild giardiniera, well drained
• 1/4 Cup freshly grated Parmigiano-Reggiano
• 1 Tablespoon chopped fresh oregano
• 1/4 Cup chopped fresh basil
• 2 Tablespoons chopped Italian parsley

Creamy Grinder Dressing

• 1/2 Cup mayonnaise
• 1/4 Cup sour cream
• 3 Tablespoons red wine vinegar
• 2 Tablespoons pepperoncini brine
• 2 teaspoons fresh lemon juice
• 1 Tablespoon extra-virgin olive oil
• 2 Tablespoons freshly grated Parmigiano-Reggiano
• 2 cloves garlic, finely minced
• 1 teaspoon Dijon mustard
• 1 teaspoon Italian seasoning
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)

Garnish

• Shaved Parmigiano-Reggiano
• Fresh basil ribbons
• Thinly sliced pepperoncini
• Freshly cracked black pepper
• Light drizzle of extra-virgin olive oil

Preparation

1. Cook the tortellini according to the package directions until just tender. Drain and rinse briefly under cold water. Drain thoroughly.
2. Whisk together all of the dressing ingredients until smooth and well combined.
3. While the tortellini is still slightly warm, toss it with half of the dressing. Allow it to cool for about 10 minutes so the pasta absorbs the dressing.
4. Add the salami, pepperoni, mozzarella, provolone, tomatoes, celery, red onion, pepperoncini, giardiniera, oregano, parsley, and grated Parmigiano-Reggiano. Toss gently until evenly combined.
5. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.
6. Just before serving, gently fold in the shredded lettuce, basil, and the remaining dressing.
7. Transfer to a serving bowl and finish with shaved Parmigiano-Reggiano, basil ribbons, pepperoncini slices, several grinds of black pepper, and a light drizzle of extra-virgin olive oil.

Cook’s Notes

• Refrigerated tortellini provides the best texture for pasta salads.
• Tossing the warm tortellini with part of the dressing seasons the pasta for deeper flavor.
• Reserve the lettuce, basil, and remaining dressing until serving to keep the salad crisp and vibrant.
• Mild giardiniera adds authentic Italian deli flavor with just the right amount of tang and crunch.
• Preparing the salad a day ahead develops an even richer flavor. Add the reserved dressing and lettuce just before serving.
• Tear the fresh mozzarella by hand for a rustic appearance and better dressing coverage.

Serving Suggestions

• Serve with grilled Italian sausage, chicken, steaks, or burgers.
• Pair with warm garlic bread or toasted focaccia.
• Add fresh seasonal fruit or a melon salad for a complete summer meal.
• Ideal for cookouts, holiday gatherings, picnics, potlucks, and meal-prep lunches.

Beverage Suggestions

Non-Alcoholic

• Sparkling Italian Lemonade
• Fresh Lemon Iced Tea
• Sparkling Water with Lemon and Basil
• Blood Orange Italian Soda

Adult Beverages

• Pinot Grigio
• Sauvignon Blanc
• Dry Rosé
• Italian Pilsner
• Aperol Spritz

Cook’s Reward

Every forkful delivers the unmistakable flavors of an authentic Italian grinder—savory cured meats, creamy cheeses, crisp vegetables, tangy peppers, and tender cheese tortellini wrapped in a bright, creamy dressing. It’s a colorful, crowd-pleasing salad that’s every bit as satisfying as the sandwich that inspired it.