Introduction

This Fresh Grinder Tortellini Salad is a delightful combination of creamy dressing, tender cheese tortellini, crispy bacon, and tangy pepperoncini peppers. It’s a perfect dish for picnics, potlucks, or a satisfying lunch that’s quick to prepare and full of flavor.

A white bowl filled with creamy pasta salad sits on a white marbled surface, showing layers of folded pasta coated in a white sauce. Scattered throughout are round slices of red and yellow cherry tomatoes and small pieces of crispy reddish-brown bacon. Thin slices of purple-red onion add texture, and the dish is topped with grated white cheese and small sprinkles of green herbs. A gray cloth napkin with frayed edges is placed to the side of the bowl. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Cook the bacon in a skillet over medium heat until crispy. Drain the grease, place the bacon on paper towels to absorb excess oil, then chop into small pieces and set aside.
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.
Step 3: In a large bowl, whisk together mayonnaise, red wine vinegar, salt, oregano, Italian herbs, garlic powder, and crushed red pepper until well blended to make the dressing.
Step 4: Add the cooked tortellini, pepperoncini peppers, Parmesan cheese, chopped red onion, grape tomatoes, and bacon to the bowl with the dressing. Gently toss to coat everything evenly.
Step 5: Cover the bowl and refrigerate for at least one hour to allow flavors to meld. Before serving, stir the salad well and enjoy.

Tips & Variations

For extra freshness, add chopped fresh basil or parsley just before serving.

Storage

Store the tortellini salad in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving. It tastes best when served chilled and can be eaten cold or at room temperature.

How to Serve

A white bowl filled with a creamy tortellini pasta salad featuring three layers: the bottom layer is yellow tortellini with a smooth texture, mixed evenly with pieces of red onion and green olives. The middle layer has bright red cherry tomato halves and crispy bacon strips scattered throughout, adding color and crunch. The top layer is coated in white creamy dressing, sprinkled with freshly grated white cheese and small green parsley leaves on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tortellini instead of frozen?

Yes, fresh tortellini works well. Just adjust the cooking time according to package instructions and rinse with cold water to cool before mixing into the salad.

Is it possible to make this salad vegetarian?

Absolutely. Simply omit the bacon or replace it with a vegetarian bacon alternative or toasted nuts for added crunch.

Fresh Grinder Tortellini Salad Recipe

Print Recipe

★★★★★

4.6 from 64 reviews

This Fresh Grinder Tortellini Salad is a flavorful and hearty pasta salad combining tender cheese tortellini, crispy bacon, tangy pepperoncini, grape tomatoes, and a zesty homemade dressing. Perfectly chilled, it makes an ideal dish for potlucks, picnics, or a satisfying light lunch.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 1 hour 27 minutes
Yield: 6 servings 1x
Category: Salad
Method: Stovetop
Cuisine: Italian-American
Diet: Low Fat

Ingredients

Scale

Dressing

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 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

Prepare the Bacon: Cook the bacon slices 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 the bacon into small pieces and set aside.
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 tender. Drain the tortellini and rinse under cold water to stop further cooking. Set aside to cool.
Make the Dressing: In a large mixing bowl, combine mayonnaise, red wine vinegar, salt, oregano, Italian herbs, garlic powder, and crushed red pepper flakes. Stir thoroughly until the ingredients are well blended.
Assemble the Salad: To the bowl with the dressing, add the cooled tortellini, drained pepperoncini peppers, grated Parmesan cheese, chopped red onion, halved grape tomatoes, and chopped crispy bacon. Gently toss all ingredients until evenly coated with the dressing.
Chill and Serve: Cover the bowl and refrigerate the salad for at least one hour to allow the flavors to meld. Before serving, give the salad a good stir and enjoy chilled for best taste.

Notes

Use quality frozen cheese tortellini for best results.
Adjust the amount of crushed red pepper flakes for desired heat level.
For a lighter version, substitute mayonnaise with a low-fat Greek yogurt blend.
The salad is best served chilled but can be served at room temperature if needed.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: tortellini salad, bacon pasta salad, cheese tortellini recipe, easy pasta salad, make-ahead salad, Italian salad