Italian Grinder Tortellini Salad with Creamy Herb Dressing

Instructions

1. 1

   Bring a large pot of water to a rolling boil and add the kosher salt.

2. 2

   Add the cheese tortellini and cook according to package directions until al dente.

3. 3

   Immediately drain the pasta and rinse under cold water to stop the cooking process and remove excess starch.

4. 4

   In a small mixing bowl, combine mayonnaise, red wine vinegar, and Dijon mustard. Whisk vigorously until smooth and emulsified.

5. 5

   Stir in half of the dried oregano and a pinch of cracked black pepper.

6. 6

   In a large clear glass bowl, combine the cooled tortellini, salami ribbons, provolone cubes, and banana pepper rings.

7. 7

   Pour the dressing over the mixture and toss gently to coat.

8. 8

   Fold in the shredded iceberg lettuce last to maintain its crispness.

9. 9

   Finish by sprinkling remaining dried oregano and cracked black pepper on top.