Italian Grinder Tortellini Salad in Your Pressure Cooker
This hearty Italian Grinder Tortellini Salad packs bold, zesty flavor from a creamy dressing, punchy meats, and tangy pepperoncini — all tossed with tender tortellini and chilled to perfection for a refreshing pasta salad ready in no time.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- ¾ cup mayonnaise that creamy base really holds the dressing together
- 2 tablespoons red wine vinegar for that tang that makes ya wanna eat more
- 1 teaspoon garlic powder garlic is always a good idea
- ½ teaspoon black pepper gives a little depth without overpowering
- ½ teaspoon dried oregano gotta have that Italian touch
- ½ teaspoon red pepper flakes for a tiny kick that wakes up your taste buds
- ¼ teaspoon kosher salt balances it all out
- 19 ounces cheese tortellini cooked and cooled
- ⅓ cup pepperoncini drained and chopped
- ⅓ cup parmesan cheese grated
- ½ medium red onion diced
- 1 cup cherry tomatoes halved
- 1 cup sliced pepperoni chopped
- 1 cup sliced salami chopped
- 1 cup deli ham chopped
Instructions
Instructions
- Cook tortellini according to package instructions. Drain and cool completely.
- In a large bowl, whisk together mayonnaise, vinegar, garlic powder, pepper, oregano, red pepper flakes, and salt until smooth to make dressing.
- Add cooled tortellini to the bowl. Gently toss to coat with dressing without breaking pasta.
- Add chopped pepperoncini and grated parmesan cheese to the bowl and stir gently.
- Add chopped pepperoni, salami, and ham. Toss to mix evenly. Cover and chill for 30 minutes before serving.
Notes
Let the salad chill at least 30 minutes before serving so all the flavors meld beautifully. Add extra parmesan or pepperoncini slices on top if desired.