Fresh Grinder Tortellini Salad Recipe

Introduction

This Fresh Grinder Tortellini Salad is a flavorful and satisfying dish perfect for lunch or a light dinner. Combining creamy dressing, tender tortellini, and crispy bacon, it offers a delightful mix of textures and tastes. It’s easy to prepare and sure to become a favorite.

Ingredients

• 1 cup mayonnaise
• 2 tablespoons red wine vinegar
• 1/2 teaspoon salt
• 1 teaspoon oregano
• 1 teaspoon Italian herbs
• 1 teaspoon garlic powder
• 1/2 teaspoon crushed red pepper
• 1/3 cup drained pepperoncini peppers
• 1/3 cup grated parmesan cheese
• 1/2 cup chopped red onion
• 19 oz frozen cheese tortellini
• 8 slices cooked and crumbled bacon
• 1 cup halved grape tomatoes

Instructions

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

Tips & Variations

• For a vegetarian version, omit the bacon and add toasted pine nuts or roasted chickpeas for crunch.
• Use fresh herbs like basil or parsley for a brighter flavor twist.
• Make ahead and store in the refrigerator overnight for even more flavorful results.

Storage

Store the tortellini salad in an airtight container in the refrigerator for up to 3 days. Before serving, stir gently and add a splash of vinegar or mayonnaise if the dressing has thickened. This salad is best served chilled and does not reheat well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tortellini instead of frozen?

Yes, fresh tortellini can be used. Cook it according to package instructions, but be careful not to overcook as fresh pasta cooks faster than frozen.

What can I substitute for pepperoncini peppers?

If you don’t have pepperoncini, banana peppers or mild pickled jalapeños can work well to add a similar tangy and slightly spicy flavor.

Fresh Grinder Tortellini Salad Recipe

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★★★★★

4.7 from 61 reviews

This Fresh Grinder Tortellini Salad is a flavorful, hearty pasta salad loaded with cheese tortellini, crispy bacon, pepperoncini peppers, grape tomatoes, and a creamy, tangy Italian-inspired dressing. Perfectly chilled and tossed for a satisfying dish ideal for potlucks, picnics, or a delicious side.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Dressing

• 1 cup mayonnaise
• 2 tablespoons red wine vinegar
• 1/2 teaspoon salt
• 1 teaspoon oregano
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon crushed red pepper flakes

Salad

• 1/3 cup drained pepperoncini peppers
• 1/3 cup grated Parmesan cheese
• 1/2 cup chopped red onion
• 19 oz frozen cheese tortellini
• 8 slices cooked and crumbled bacon
• 1 cup halved grape tomatoes

Instructions

1. Prepare the Bacon: Cook the bacon in a skillet over medium heat until crispy. Drain the grease and transfer the bacon to a paper towel-lined plate to remove excess oil. Once cooled, chop the bacon into small pieces and set aside.
2. Cook the Cheese Tortellini: Bring a large pot of water to a boil. Add the frozen cheese tortellini and cook according to package instructions, usually around 3-5 minutes until tender. Drain and rinse with cold water to stop cooking. Set aside to cool.
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 well until all ingredients are fully incorporated into a smooth dressing.
4. Assemble the Salad: To the bowl with the dressing, add the cooled tortellini, pepperoncini peppers, grated Parmesan cheese, chopped red onion, halved grape tomatoes, and chopped bacon. Gently toss everything together until well coated with the dressing.
5. Chill and Serve: Cover the salad and refrigerate for at least one hour to allow flavors to meld and the salad to chill thoroughly. Before serving, stir the salad again and enjoy.

Notes

• Make sure to rinse the tortellini with cold water after boiling to prevent it from becoming mushy.
• You can adjust the amount of crushed red pepper flakes depending on your preference for spice.
• This salad can be made a day ahead and stored covered in the refrigerator to enhance flavors.
• For a lighter version, substitute mayonnaise with Greek yogurt.
• Feel free to add fresh herbs like basil or parsley for added freshness.

Keywords: tortellini salad, cheese tortellini, bacon salad, pasta salad, pepperoncini, Italian dressing, picnic salad, potluck recipe