Tortellini Grinder Salad

Total Time Prep: 35 min. + chilling Cook: 10 min. + cooling
Yield 6 servings
Test Kitchen Approved
The tortellini grinder salad takes one of New England's favorite sandwiches and reimagines it as a hearty pasta salad.

Ingredients

  • 3/4 cup extra virgin olive oil
  • 3/4 cup red wine vinegar
  • 1-1/2 teaspoons Italian seasoning
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • SALAD:
  • 20 ounces refrigerated cheese tortellini
  • 2 ounces hard salami, cut into thin strips
  • 2 ounces deli ham, cut into thin strips
  • 2 ounces prosciutto, cut into thin strips
  • 2 ounces capicola, cut into thin strips
  • 2 ounces slices provolone cheese, cut into thin strips
  • 1-1/2 teaspoons cherry pepper spread
  • 1/4 cup sliced ripe olives
  • 1 cup thinly sliced red onion
  • 2 Roma tomatoes, seeded and sliced into 1-inch pieces
  • 2 cups spring mix salad greens

Directions

  1. In a small bowl, whisk together olive oil, vinegar, Italian seasoning, sugar, salt and pepper; set aside.
  2. Bring a large pot of salted water to a boil. Add the tortellini; cook according to package directions. Transfer to a large bowl. Add half the prepared dressing; toss to coat. Cool to room temperature, 20-30 minutes. Reserve remaining dressing.
  3. To the cooled tortellini mixture, add salami, ham, prosciutto, capicola, provolone, cherry pepper spread, olives, onion, tomatoes and 1/4 cup of the remaining dressing; toss to coat. Cover; refrigerate at least 1 hour. Just before serving, stir in the spring mix. Toss with remaining dressing and salt & pepper to taste as needed.

Nutrition Facts

1 serving: 674 calories, 43g fat (10g saturated fat), 72mg cholesterol, 1402mg sodium, 50g carbohydrate (6g sugars, 4g fiber), 25g protein.

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