Fresh Grinder Tortellini Salad Recipe

Introduction

This Fresh Grinder Tortellini Salad is a vibrant and hearty dish perfect for a light lunch or a potluck favorite. Creamy, tangy, and packed with crunchy bacon and zesty pepperoncini, it offers a delightful mix of textures and flavors that everyone will love.

Ingredients

• 1 tsp garlic powder
• 1/2 tsp salt
• 1 tsp dried Italian herbs
• 2 tbsp red wine vinegar
• 1/2 tsp crushed red pepper
• 1 cup mayonnaise (I use Hellmann’s for best flavor)
• 1 tsp dried oregano (or 1 tbsp fresh, finely chopped)
• 1/3 cup drained pepperoncini peppers (thinly sliced or roughly chopped)
• 8 slices cooked crumbled bacon
• 1 cup halved grape tomatoes
• 1/3 cup grated Parmesan cheese
• 1/2 cup chopped red onion (finely chopped for milder flavor)
• 19 oz frozen cheese tortellini (cooked al dente)

Instructions

1. Step 1: Cook the bacon in a skillet over medium heat until crispy. Drain the grease and place bacon on paper towels to absorb excess oil. Chop into small pieces and set aside.
2. Step 2: Bring a large pot of water to a boil. Cook the cheese tortellini according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
3. Step 3: In a large bowl, whisk together mayonnaise, red wine vinegar, salt, oregano, Italian seasoning, garlic powder, and crushed red pepper until well combined to make the dressing.
4. Step 4: Add the cooled tortellini, pepperoncini peppers, Parmesan cheese, red onion, grape tomatoes, and chopped bacon to the dressing. Toss gently to coat everything evenly.
5. Step 5: Cover the bowl and refrigerate the salad for at least one hour to allow flavors to meld. Stir again before serving.

Tips & Variations

• For a fresher herb taste, substitute dried oregano with fresh finely chopped oregano or basil.
• Use turkey bacon for a leaner option or add cooked chicken for extra protein.
• If you prefer a spicier kick, increase the crushed red pepper or add a dash of hot sauce to the dressing.
• Make sure to rinse the cooked tortellini with cold water to prevent it from sticking and to keep it from overcooking.

Storage

Store the tortellini salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a good stir to refresh the flavors. This salad is best served chilled but can be served at room temperature if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad actually benefits from resting in the fridge for at least an hour so the flavors can meld. You can prepare it up to a day in advance for best results.

Can I use fresh tortellini instead of frozen?

Absolutely. Fresh tortellini can be used; just adjust the cooking time accordingly as fresh tortellini cooks faster than frozen. Be sure to cook until al dente and then rinse with cold water.

Fresh Grinder Tortellini Salad Recipe

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★★★★★

4.7 from 57 reviews

A refreshing and flavorful Fresh Grinder Tortellini Salad combining cheesy tortellini, crispy bacon, tangy pepperoncini, and a creamy Italian herb dressing, perfect for a light lunch or side dish.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

For the Dressing:

• 1 tsp garlic powder
• 1/2 tsp salt
• 1 tsp dried Italian herbs
• 2 tbsp red wine vinegar
• 1/2 tsp crushed red pepper
• 1 cup mayonnaise (preferably Hellmann’s)
• 1 tsp dried oregano (or 1 tbsp fresh, finely chopped)

For the Salad:

• 1/3 cup drained pepperoncini peppers (thinly sliced or roughly chopped)
• 8 slices cooked crumbled bacon
• 1 cup halved grape tomatoes
• 1/3 cup grated Parmesan cheese
• 1/2 cup chopped red onion (finely chopped for milder flavor)
• 19 oz frozen cheese tortellini (cooked al dente)

Instructions

1. Prepare the Bacon: Cook the bacon in a skillet over medium heat until crispy. Drain the excess grease and place the bacon on paper towels to soak up any remaining oil. Once cooled, chop into small pieces and set aside.
2. Cook the Cheese Tortellini: Bring a pot of water to a boil on the stovetop. Add the frozen cheese tortellini and cook according to package instructions until al dente. Drain and rinse under cold water to stop further cooking, then set aside.
3. Make the Dressing: In a large bowl, combine mayonnaise, red wine vinegar, salt, oregano, Italian seasoning, garlic powder, and crushed red pepper flakes. Stir thoroughly until the dressing is well blended and smooth.
4. Assemble the Salad: Add the cooled cheese tortellini, pepperoncini peppers, Parmesan cheese, chopped red onion, halved grape tomatoes, and chopped bacon to the bowl with the dressing. Toss gently until all ingredients are evenly coated.
5. Chill and Serve: Cover the bowl with plastic wrap and refrigerate the salad for at least one hour to let the flavors meld and to chill the dish. Before serving, stir the salad again and enjoy.

Notes

• For milder onion flavor, finely chop the red onion or soak it in cold water before adding.
• Ensure bacon is cooked crispy for a nice texture contrast.
• Rinsing tortellini with cold water helps prevent sticking and stops it from overcooking.
• This salad can be prepared a day ahead for even better flavor development.
• Use fresh herbs if possible for a brighter flavor, but dried herbs work well too.

Keywords: tortellini salad, bacon salad, Italian dressing, pepperoncini salad, easy pasta salad, cheese tortellini, cold pasta salad