Ingredients
Method
Cook and chill the base
- Cook cheese tortellini according to package directions, then drain and rinse with cold water until no longer hot. Visual cue: the tortellini should be separated and cool to the touch.
Build the grinder-style salad
- Combine tortellini, salami, pepperoni, ham, provolone cheese, cherry tomatoes, banana peppers, and red onion in a large bowl. Visual cue: the mix should look evenly speckled with meats and peppers.
- Mix Italian dressing with Italian seasoning and garlic powder until the seasonings are fully blended. Visual cue: the dressing should look uniformly speckled.
- Pour the dressing over the salad and toss to coat all pieces. Visual cue: everything should have a glossy, lightly coated surface.
- Refrigerate the salad for at least 2 hours. Visual cue: the flavors will deepen and the dressing will cling more to the tortellini.
Finish and serve
- Just before serving, add shredded iceberg lettuce and toss again. Visual cue: the lettuce should stay bright and crisp, not wilted.
Notes
Pro tip: rinse the tortellini with cold water right after draining so it doesn’t clump, then chill uncovered briefly if your kitchen is warm. Refrigerate leftovers in an airtight container for up to 3 days; for best texture, add lettuce only when serving. Freezing is not recommended for salads with lettuce. For a lighter option, swap to part-skim provolone and use reduced-fat Italian dressing.