This tortellini grinder pasta saladis so insanely good and comes together in under 30 minutes! It’s packed with all the classic flavours of the viral Italian sub from salty salami, creamy mozzarella, and tangy pepperoncini, all tossed in my lightened-up creamy Greek yogurt Italian dressing (you won’t miss the mayo!)!  With ~20g protein per serving, it’s a balanced and nourishing meal you’ll crave on repeat! 

Three bowls of pasta salad with mozzarella balls, chickpeas, cherry tomatoes, lettuce, and shredded cheese on a peach tiled surface, next to a cup of water, a small dish of dressing, and a pink napkin.

I took one bite of this grinder pasta salad and I was not exaggerating when I turned to my husband and said “this is the best pasta salad I’ve ever had” (although this protein-packed vegetarian pasta salad with feta and chickpeas is a close contender). 

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If you’ve been swept into the viral grinder sandwich trend on social media, you are going to be obsessed with this pasta salad version (and if you don’t know what I’m talking about, you’re in for a very pleasant surprise). It brings all of the nostalgic, bold, and tangy flavors of a classic Italian sub into a refreshing one-bowl meal that’s as satisfying as it is easy to make. 

A colorful spread of ingredients in bowls on a tiled surface, including olive oil, mozzarella pearls, Greek yogurt, Genoa salami, lettuce, pepperoncini, chickpeas, tortellini, tomatoes, bell peppers, onion, and cheese.

And as your internet dietitian bestie I also made sure it checked my signature PFF combo boxes (protein, fiber and nourishing fats). 

I like to toss in a handful of thinly shredded iceberg lettuce for some extra greens and texture, but if you choose to skip it, you’re still getting your daily dose of veggies with the red pepper, tomatoes, and yes, those vinegary, slightly spicy flavour-explosion-in your mouth pepperoncini count too!

A large oval platter of Italian chopped salad with tortellini, mozzarella balls, cherry tomatoes, lettuce, chickpeas, and peppers—like a vibrant grinder pasta salad—surrounded by bowls of dressing, parmesan, pepper, and a pink napkin on peach tile.

My Dietitian Test Kitchen Secrets to Make This THE BEST Grinder Salad You’ll Ever Eat

My No-Cook Protein Bump: Most pasta salads are lacking in the protein department (we don’t need to go crazy with the protein, but it does help us feel more full and keeps our blood sugars stable), so I bumped it up with canned chickpeas for an easy no-cook protein boost. 

They blend perfectly into the salad’s bold flavours but I did find in testing it that 15oz (about 1.5 cups) is the perfect amount, or they can start to take over. If you can only find a 19oz can, just save the leftovers to toss into another salad, or you can even freeze them! 

How I Make This Kid-Approved: While I personally think the pepperoncini is non-negotiable, my 3 year old is not the biggest spice fan and also prefers this without the lettuce. I’ll either dish hers up before adding these, or sometimes I’ll just make her a deconstructed version. That’s the beauty here, it’s super easy to customize to different preferences in the house, no need to make two separate meals! 

Greek Yogurt for the Ultimate Creamy Dressing Hack: Most traditional sub sauces and grinder pasta salad dressings lean on mayo for that creamy goodness. I love using Greek yogurt for other creamy dressings (like my favorite Greek yogurt caesar salad dressing) and figured it could work well here too. I first tested it with a mix of mayo and Greek yogurt, but found it really doesn’t need the mayo. Combined with the dijon mustard, red wine vinegar, and olive oil, you get creamy bold flavour in every bite. 

Let’s Make This Ridiculously Tasty Pasta Salad Together

A hand holds a large spoon, scooping cooked cheese tortellini from a white pot. In the background, a plate with small mozzarella balls is visible on a light pink tiled surface.
Cook the tortellini (don’t forget that step!)
A hand uses a metal whisk to mix oil and seasonings in a glass bowl on a light tiled surface, with jars of spices, grated cheese, and a bottle of oil nearby.
Whisk your dressing right into your serving bowl to dirty less dishes!
A person tosses a large bowl of pasta salad with tortellini, sliced red onions, bell peppers, salami, chickpeas, mozzarella balls, celery, and carrots, using two serving spoons.
Dump the rest or your ingredients in
A bowl of tortellini pasta salad with mozzarella balls, cherry tomatoes, lettuce, and sliced salami, served with a side of green dressing. Gold forks and other salad bowls are visible on a peach-colored tiled surface.
Toss well to coat every bite in that flavour-packed dressing

This easy pasta salad is perfect for meal prep lunches, quick weeknight dinners, and a total crowd-pleaser making it great for summer picnics and backyard barbecue hangs too!

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Three bowls of pasta salad with mozzarella balls, chickpeas, cherry tomatoes, lettuce, and shredded cheese on a peach tiled surface, next to a cup of water, a small dish of dressing, and a pink napkin.

Grinder Tortellini Pasta Salad (high Protein!) 

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Bea Villanea
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6–10 1x
  • Category: Main DIsh, Meal Prep, salad
  • Method: Boiling
  • Cuisine: American
Print Recipe

Description

This tortellini grinder pasta salad is so insanely good and comes together in under 30 minutes! It’s packed with all the classic flavours of the viral Italian sub from salty salami, creamy mozzarella, and tangy pepperoncini, all tossed in my lightened-up creamy Greek yogurt Italian dressing (you won’t miss the mayo!)!  With ~20g protein per serving, it’s a balanced and nourishing meal you’ll crave on repeat! 

Ingredients

Scale
  • 250g cheese tortelini
  • 1/2 cup pepperoncini, thinly sliced
  • 1 x 15 oz can Chickpeas, drained and rinsed
  • 75g (about 2.5oz) Genoa salami, thinly sliced
  • ⅓ cup thinly sliced red onion
  • 1 cup mini bocconcini or mozzarella pearls, drained 
  • 1 ½ cups cherry tomatoes, halved
  • 1 red bell peppers, thinly sliced and cut into thirds
  • 4 cups iceberg lettuce, shredded (optional)
  • ½ cup parmesan cheese, grated

 

Dressing

  • 3 tbsp olive oil
  • 2 Tbsp plain Greek yogurt
  • 2 Tbsp red wine vinegar
  • 1 tsp dijon mustard
  • 1 tsp italian seasoning
  • 1 tsp salt
  • Pepper to taste

Instructions

  1. Cook tortellini according to package directions. Drain and set aside
  2. To a large bowl or storage container add the dressing ingredients: olive oil, Greek yogurt, red wine vinegar, dijon, Italian seasoning, salt and pepper, whisk to combine
  3. To the same bowl or container add the pepperoncini, chickpeas, salami, red onion, mozzarella pearls, tomatoes, bell peppers, iceberg lettuce if using. Toss to combine and finish with parmesan cheese and more salt and pepper to taste if desired.

Notes

Makes about 6 servings as a main, or 10 as a side.

 

Meal Prep Tip: if prepping this ahead of time, store the iceberg lettuce separately and add right before serving. 

 

Serve hot or cold: I enjoy this pasta salad both hot and cold. If reheating, as noted above, store the iceberg lettuce separately, reheat, then toss the lettuce in right before eating.