Fresh Grinder Tortellini Salad Recipe

Introduction

Fresh Grinder Tortellini Salad is a flavorful and satisfying dish perfect for any occasion. Combining cheesy tortellini, crispy bacon, and a tangy homemade dressing, it’s both easy to make and delicious to eat. This refreshing salad is sure to become a favorite side or light meal.

Ingredients

• 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 recommended)
• 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. Step 1: Cook the bacon in a skillet over medium heat until crispy. Drain excess grease and transfer the bacon to a paper towel-lined plate. Once cooled, chop the bacon into small pieces and set aside.
2. Step 2: Bring a pot of water to a boil. 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 make the dressing.
4. Step 4: Add the cooked tortellini, pepperoncini peppers, Parmesan cheese, red onion, grape tomatoes, and chopped bacon to the bowl with the dressing. Gently toss everything together until evenly coated.
5. Step 5: Cover the bowl and refrigerate the salad for at least one hour to let the flavors meld and chill. Stir before serving and enjoy!

Tips & Variations

• For a creamier dressing, add a spoonful of sour cream or Greek yogurt to the mayo mixture.
• Use fresh herbs like basil or parsley for extra brightness and color.
• Swap bacon for cooked pancetta or omit for a vegetarian version.
• Add chopped cucumbers or bell peppers for added crunch and freshness.

Storage

Store leftover tortellini salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. This salad is best enjoyed chilled but can be served at room temperature if preferred. Avoid freezing as the texture of the dressing and vegetables may change.

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 according to package instructions, which often takes less time than frozen, and proceed with the recipe as usual.

Is this salad suitable for meal prep?

Absolutely! This salad holds up well in the fridge and makes a great make-ahead lunch or side dish. Keep it chilled and enjoy within a few days for best flavor and freshness.

Fresh Grinder Tortellini Salad Recipe

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★★★★★

4.6 from 77 reviews

This Fresh Grinder Tortellini Salad is a flavorful, hearty pasta salad featuring al dente cheese tortellini tossed with a creamy, tangy homemade dressing, crispy bacon, pepperoncini peppers, grape tomatoes, red onion, and Parmesan cheese. Perfectly chilled, it makes a refreshing and satisfying dish ideal for summer gatherings, potlucks, or a delightful side dish.

• Author: Kai
• 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 flakes
• 1 cup mayonnaise (Hellmann’s recommended)
• 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 grease and transfer the bacon to a paper towel-lined plate to soak up excess oil. Once cooled, chop the bacon into small crumbled 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 directions until al dente. Drain the tortellini and rinse with cold water to halt the cooking process. Set aside to cool while preparing other ingredients.
3. Make the Dressing: In a large mixing bowl, combine mayonnaise, red wine vinegar, salt, oregano, dried Italian herbs, garlic powder, and crushed red pepper flakes. Stir thoroughly until the dressing is smooth and well blended.
4. Assemble the Salad: Add the cooled cheese tortellini to the bowl with the dressing. Then add the pepperoncini peppers, Parmesan cheese, chopped red onion, halved grape tomatoes, and crumbled bacon. Gently toss all ingredients together until everything is evenly coated with the dressing.
5. Chill and Serve: Cover the bowl with plastic wrap or a lid. Refrigerate the tortellini salad for at least one hour to allow the flavors to meld and the salad to chill. Before serving, stir once more to redistribute the dressing, plate the salad, and enjoy.

Notes

• Cooking the bacon until crispy adds great texture and flavor to the salad.
• Rinsing the tortellini with cold water after cooking stops the cooking process and prevents it from becoming mushy.
• Chilling the salad for at least an hour enhances the flavor meld and ensures a refreshing cold dish.
• You can use fresh oregano if available for a brighter herb flavor.
• For a milder onion taste, finely chop the red onion or soak it in cold water briefly before adding.

Keywords: tortellini salad, pasta salad, bacon tortellini, cheese tortellini salad, Italian salad, creamy dressing salad, summer salad, potluck salad