Fresh Grinder Tortellini Salad Recipe

Introduction

This fresh grinder tortellini salad is a flavorful blend of tender cheese tortellini, crispy bacon, and zesty vegetables tossed in a creamy Italian dressing. It’s perfect as a side dish or a light main course that shines at picnics and casual gatherings.

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 oregano, 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 until crispy. Drain excess grease and place bacon on a paper towel to absorb 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 directions. Drain and rinse with cold water to stop cooking. Set aside.
3. Step 3: In a large bowl, combine mayonnaise, red wine vinegar, salt, oregano, Italian herbs, garlic powder, and crushed red pepper. Stir until fully blended.
4. Step 4: Add the cooked tortellini, pepperoncini peppers, Parmesan cheese, red onion, grape tomatoes, and chopped bacon to the dressing. Gently toss to coat evenly.
5. Step 5: Cover and refrigerate the salad for at least one hour to allow flavors to meld. Stir well before serving and enjoy.

Tips & Variations

• For a lighter dressing, substitute half the mayonnaise with Greek yogurt.
• Add fresh basil or parsley for extra herbaceous notes.
• Use turkey bacon for a leaner option without sacrificing flavor.
• Include chopped cucumbers or bell peppers for added crunch.

Storage

Store the salad covered in the refrigerator for up to 3 days. Stir well before serving again. It tastes best chilled and is not recommended for freezing due to the mayonnaise-based dressing.

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 adjust the cooking time according to package instructions, usually a shorter boil to avoid overcooking.

Is this salad suitable for meal prep?

Absolutely. This salad holds up well in the fridge and can be prepared a day in advance, making it convenient for lunches or dinner.

Fresh Grinder Tortellini Salad Recipe

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★★★★★

4.8 from 90 reviews

This Fresh Grinder Tortellini Salad is a flavorful, creamy pasta salad featuring cheese tortellini, crispy bacon, tangy pepperoncini, and a zesty homemade dressing made with mayonnaise, Italian herbs, and red wine vinegar. Perfectly chilled and tossed with fresh grape tomatoes, Parmesan, and red onion, it’s a delightful and satisfying dish ideal for potlucks, picnics, or a hearty side.

• Author: Marco
• 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 it becomes crispy. Drain the grease carefully and place the bacon on paper towels to absorb any 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 rolling boil on the stovetop. Add the frozen cheese tortellini and cook according to the package instructions until al dente. Drain the tortellini and rinse thoroughly with cold water to stop the cooking process and cool it down. Set aside.
3. Make the Dressing: In a large mixing bowl, combine mayonnaise, red wine vinegar, salt, dried oregano, dried Italian herbs, garlic powder, and crushed red pepper flakes. Stir well until all ingredients are evenly incorporated into a smooth, flavorful dressing.
4. Assemble the Salad: Into the bowl with the dressing, add the cooked and cooled tortellini, sliced pepperoncini peppers, grated Parmesan cheese, chopped red onion, halved grape tomatoes, and chopped bacon. Gently toss all ingredients together ensuring that everything is well coated with the creamy dressing.
5. Chill and Serve: Cover the salad bowl tightly and refrigerate for at least one hour to allow flavors to meld and the salad to chill. Before serving, give it a good stir and plate the salad for a delicious, fresh, and savory dish.

Notes

• For milder onion flavor, finely chop the red onion; for stronger flavor, use larger pieces.
• Adjust the amount of crushed red pepper in the dressing to control the level of spiciness.
• Ensure tortellini is thoroughly cooled before mixing to prevent dressing from thinning.
• Can be stored covered in the refrigerator for up to 2 days; stir well before serving.
• For a vegetarian version, omit bacon or replace with a vegetarian bacon alternative.

Keywords: tortellini salad, bacon pasta salad, Italian pasta salad, creamy tortellini salad, fresh tortellini dish