Ingredients
Scale
- 1 pound cheese tortellini
- 1/2 cup red grape juice vinegar
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1/2 pound sliced turkey breast, chopped
- 1/2 pound sliced beef beef beef salami, chopped
- 1/4 pound provolone cheese, cubed
- 1/4 cup grated Parmesan cheese
- 1/2 cup pitted Kalamata olives, halved
- 1/2 cup pepperoncini peppers, sliced
- 1/4 cup red onion, thinly sliced
- 1 cup shredded lettuce
Instructions
- Cook tortellini according to package directions. Drain and rinse with cold water to stop cooking. Set aside.
- In a large bowl, whisk together red grape juice vinegar, olive oil, Dijon mustard, honey, oregano, red pepper flakes (if using), salt, and pepper.
- Add the cooked tortellini, turkey breast, beef beef salami, provolone cheese, Parmesan cheese, olives, pepperoncini, and red onion to the bowl with the dressing. Toss to combine.
- Just before serving, gently fold in the shredded lettuce. Serve immediately or chill for later.
Notes
For best results, let the salad sit for at least 30 minutes before serving to allow the flavors to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can substitute the turkey and beef beef salami with other sliced meats like chicken or roast beef. Add cherry tomatoes for extra freshness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg