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High-angle close-up of Italian Grinder Tortellini Salad showing the thick herb-flecked creamy dressing and cracked black pepper.

Italian Grinder Tortellini Salad

This viral Italian Grinder Tortellini Salad combines plump cheese pasta with savory salami, pepperoni, and a zesty creamy herb dressing. It is the ultimate deli-inspired pasta salad featuring the signature crunch of finely shredded iceberg lettuce.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 cups
Course: Dinner, Lunch, Salad
Cuisine: Italian-American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb cheese tortellini refrigerated preferred (450g)
  • 4 oz dry salami thinly sliced and folded (115g)
  • 4 oz pepperoni thinly sliced and folded (115g)
  • 2 cups iceberg lettuce finely shredded (150g)
  • 1/2 cup banana peppers sliced yellow rings (75g)
  • 1/4 cup red onion finely diced (40g)
  • 1/2 cup mayonnaise (120ml)
  • 1/4 cup sour cream (60ml)
  • 1 tbsp red wine vinegar (15ml)
  • 1 tsp dried oregano visible flakes (2g)
  • 1/2 tsp black pepper freshly cracked (1g)

Equipment

  • 1 Large white ceramic bowl For serving and mixing
  • 1 Chef's Knife For fine shredding
  • 1 Colander To drain pasta

Method
 

Cook the Pasta
  1. Cook the cheese tortellini in a large pot of salted boiling water until they float and appear plump (approx 3-5 mins). Drain and rinse with cold water.
Prepare the Deli Components
  1. Fold the sliced salami and pepperoni into thin ribbons. Finely shred the iceberg lettuce until it is translucent and wispy.
Mix and Serve
  1. Whisk dressing ingredients. Combine tortellini, meats, onions, and peppers in a bowl. Toss with dressing, then fold in lettuce last.

Notes

Tip 1. Rinse pasta in cold water to prevent it from becoming gummy.
Tip 2. Fold meat slices rather than chopping them for a better texture and visual appeal.