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

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Instructions

Cook tortellini according to package directions. Drain and set aside
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
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.