Daily Ration

Italian Grinder Tortellina Pasta Salad (A Hearty Summer Dinner)

Looking for a meal that doesn’t heat up the kitchen on a hot summer evening? Salads are great but not always filling enough to be a meal. This recipe fixes that problem with a cold dinner for a hot summer night. It doesn’t take much effort and can be made ahead to chill while you work the day away.

CourseMain Dish, Pasta
CuisineItalian
Keywordin season

Servings	Prep Time
4-6people	10minutes

Cook Time

5minutes

Servings	Prep Time
4-6people	10minutes

Cook Time

5minutes

Ingredients

Creamy Italian Dressing

1cup mayonaisse
2Tablespoons red wine vinegar
1teaspoon salt
1 teaspoon EACH dried oregano, dried basil, garlic powder
1/2teaspoon red pepper flake

For the Salad

1 package fresh or frozen tortellini18-23 oz
1/2-1cup chopped pickled pepperonici
1small red onion, sliced into small chunks
1cup halved grape tomatoes
1cup salami, chopped(a 6-8 oz package)
1 cup chopped provolone cheese(can substitute mozzarella)
extra juice from the pepperoncici jarif you feel the dressing needs a little more zip

Instructions

Cook the tortellini according to package directions and immediately drain and run under cool water to chill.
Meanwhile, combine the dressing ingredients in a small bowl and whisk until combined. Prep the other salad ingredients.
Combine the cooled pasta and the other salad ingredients in a large bowl. Mix the dressing into the salad until evenly coated.
Chill until ready to eat. Eat cold at the end of a hot summer day. Lasts up to a week in the refrigerator.