A flavorful and creamy Fresh Grinder Tortellini Salad featuring cheese tortellini, crispy bacon, fresh vegetables, and a zesty homemade Italian-style dressing. Perfect for potlucks, picnics, or a refreshing side dish.
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
Prepare the Bacon: Cook the bacon in a skillet over medium heat until crispy. Drain the grease and place the bacon on paper towels to soak up excess oil. Once cooled, chop into small pieces and set aside.
Cook the Cheese Tortellini: Bring a pot of water to a boil on the stove. Add the frozen cheese tortellini and cook according to the package directions until al dente. Drain and rinse with cold water to stop cooking. Set aside.
Make the Dressing: In a large bowl, combine mayonnaise, red wine vinegar, salt, oregano, dried Italian herbs, garlic powder, and crushed red pepper. Stir well until thoroughly mixed to create a flavorful dressing.
Assemble the Salad: Add the cooked and cooled tortellini, pepperoncini peppers, Parmesan cheese, chopped red onion, halved grape tomatoes, and chopped bacon into the bowl with the dressing. Gently toss to coat all ingredients evenly.
Chill and Serve: Cover the bowl and refrigerate the salad for at least one hour to let the flavors meld and to chill. Before serving, stir gently and plate the salad.
Notes
For milder onion flavor, finely chop the red onion or soak briefly in cold water before adding.
If fresh oregano is unavailable, dried oregano works well as a substitute.
Make sure to rinse cooked tortellini under cold water to prevent them from sticking and to cool them for the salad.
This salad can be made a day ahead for enhanced flavor.
Use Hellmann’s mayonnaise or a good quality brand for best taste.
