Description
Cheese tortellini tossed with salami ribbons, provolone, pickled banana peppers, and crisp shredded lettuce, all coated in a tangy, creamy herb dressing inspired by the classic Italian grinder sandwich.
Ingredients
- 20 oz refrigerated cheese tortellini
- 6 oz dry salami, thinly sliced into ribbons
- 6 oz provolone cheese, cubed
- 1/2 cup pickled banana pepper rings, drained
- 3 cups iceberg lettuce, finely shredded
- 1 cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon dried oregano, divided
- 1 teaspoon cracked black pepper
Instructions
- Cook the tortellini according to package directions, then drain and rinse under cold water to cool completely.
- In a small bowl, whisk together the mayonnaise, red wine vinegar, Dijon mustard, half the oregano, and cracked black pepper until smooth.
- In a large bowl, combine the cooled tortellini, salami ribbons, provolone cubes, banana pepper rings, and shredded iceberg lettuce.
- Pour the creamy herb dressing over the salad and toss until everything is evenly coated.
- Sprinkle the remaining oregano over the top and toss once more.
- Serve immediately or refrigerate for 30 minutes to let the flavors meld together.
Notes
- Rinse the tortellini under cold water immediately after cooking to stop it from getting mushy.
- Chill before serving for the best flavor payoff.
- Prep Time: 15 minutes
- Cook Time: 10 minutes