Fresh Grinder Tortellini Salad Recipe

Introduction

Fresh Grinder Tortellini Salad is a deliciously creamy and tangy dish perfect for gatherings or a satisfying meal at home. Combining cheesy tortellini, crispy bacon, and a zesty dressing, it’s both easy to make and full of flavor.

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 (Hellmann’s recommended)
• 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 the bacon on paper towels to absorb excess oil. Once cooled, 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 the package instructions until al dente. Drain and rinse with cold water to stop the cooking process. 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 well combined to form the dressing.
4. Step 4: Add the cooked tortellini, pepperoncini peppers, Parmesan cheese, chopped red onion, grape tomatoes, and chopped bacon to the bowl with the dressing. Gently toss everything until evenly coated.
5. Step 5: Cover the bowl and refrigerate the salad for at least one hour to allow flavors to meld and chill. Stir well before serving and enjoy.

Tips & Variations

• For a milder onion flavor, use finely chopped red onion or soak it briefly in cold water before adding.
• Add fresh basil or spinach for extra color and freshness.
• Substitute turkey bacon for a leaner option, or use pancetta for a different flavor profile.
• If you prefer less heat, reduce or omit the crushed red pepper.

Storage

Store the tortellini salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. The flavors may deepen over time, but it’s best enjoyed within a couple of days for optimal freshness. No reheating needed—serve chilled or at room temperature.

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. Just cook them according to package instructions, usually for a shorter time, and rinse with cold water before adding to the salad.

Is this salad suitable for meal prep?

Absolutely. It holds up well in the fridge and can be portioned out for easy lunches. Just keep it chilled and toss before eating to freshen up the flavors.

Fresh Grinder Tortellini Salad Recipe

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★★★★★

4.8 from 79 reviews

This Fresh Grinder Tortellini Salad is a flavorful and hearty dish featuring al dente cheese tortellini tossed with crispy bacon, tangy pepperoncini, fresh tomatoes, red onion, and a creamy Italian herb dressing. Perfect for a chilled pasta salad, it blends savory, tangy, and slightly spicy notes for a delightful and satisfying meal or side.

• Author: Sienna
• 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 (Hellmann’s preferred)
• 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 it becomes crispy. Drain the grease and place the bacon on paper towels to absorb excess oil. Chop into small pieces and set aside.
2. Cook the Cheese Tortellini: Bring a large pot of water to a boil on the stove. Add the frozen cheese tortellini and cook according to package instructions until al dente. 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. Stir vigorously until the dressing is smooth and well blended.
4. Assemble the Salad: Add the cooked and cooled tortellini, chopped pepperoncini peppers, Parmesan cheese, chopped red onion, halved grape tomatoes, and chopped bacon into the bowl with the dressing. Gently toss to evenly coat all ingredients with the dressing.
5. Chill and Serve: Cover the salad bowl and refrigerate for at least one hour to allow flavors to meld and the salad to chill. Before serving, stir the salad well and serve chilled.

Notes

• For a milder onion flavor, finely chop the red onion; for more bite, chop coarsely.
• Ensure the tortellini is cooked al dente to prevent over-softness in the salad.
• Mayonnaise brands vary; Hellmann’s is recommended for best flavor balance.
• Refrigerating the salad enhances flavor melding and texture.
• Adjust crushed red pepper to taste for spice level.
• Can be prepared a day in advance and kept refrigerated.

Keywords: tortellini salad, bacon tortellini salad, cheese tortellini salad, Italian pasta salad, pepperoncini salad, cold pasta salad, creamy pasta salad, fresh tortellini recipe