Begin by bringing a large pot of salted water to a rolling boil over medium-high heat. Once boiling, add the cheese tortellini and cook according to package instructions, usually about 4-5 minutes, until they are tender and float to the surface. Drain the tortellini in a colander and rinse them under cold water to stop the cooking process. Set aside to cool completely.

In a medium mixing bowl, combine mayonnaise, red wine vinegar, olive oil, Dijon mustard, minced garlic, Italian seasoning, salt, and black pepper. Whisk the mixture vigorously until it reaches a smooth and creamy consistency.

In a large mixing bowl, add the cooled tortellini, diced salami, sliced pepperoni, deli turkey or ham, halved cherry tomatoes, thinly sliced red onion, chopped pepperoncini, mozzarella pearls, and grated Parmesan cheese. Gently mix these ingredients together.

Pour the prepared dressing over the mixed tortellini and meat ingredients in the bowl. Using a gentle tossing motion, combine everything so that the tortellini and toppings are evenly coated in the creamy dressing.

Just before serving, fold in the chopped romaine lettuce into the salad mixture. This addition will provide a fresh crunch that contrasts beautifully with the creamy components.

For optimal flavor melding, consider chilling your Italian Grinder Tortellini Salad in the refrigerator for 15-30 minutes before serving.