Introduction

This Fresh Grinder Tortellini Salad is a flavorful and satisfying dish perfect for picnics, potlucks, or a quick lunch. Combining creamy dressing, tender tortellini, and fresh vegetables, it’s sure to become a favorite in your recipe collection.

A white bowl is filled with creamy tortellini pasta, each piece yellow and plump with a smooth texture. Mixed in are bright red cherry tomato halves and thin slices of purple onion, adding pops of color. Crispy brown bacon pieces are scattered throughout the dish. A creamy white sauce coats the pasta, sprinkled with finely chopped green herbs and black pepper for texture and detail. The bowl sits on a soft gray cloth, all placed on a white marbled surface. 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 frozen cheese tortellini according to package instructions. Drain and rinse under cold water to cool.
Step 2: In a large bowl, whisk together mayonnaise, red wine vinegar, salt, oregano, Italian herbs, garlic powder, and crushed red pepper until smooth.
Step 3: Add the cooled tortellini, pepperoncini peppers, grated Parmesan, chopped red onion, crumbled bacon, and halved grape tomatoes to the bowl with the dressing. Toss gently to combine.
Step 4: Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Tips & Variations

Substitute Greek yogurt for some of the mayonnaise for a lighter dressing.
Add fresh basil or parsley for an extra burst of herbal flavor.
For a vegetarian version, omit the bacon and add toasted pine nuts or chickpeas for crunch.
Use fresh tortellini instead of frozen for a tender texture.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving again. This salad is best enjoyed cold and is not recommended for freezing.

How to Serve

A white bowl filled with creamy tortellini pasta as the base layer, showing smooth, yellow pasta rings coated in a thick white sauce. Mixed throughout are bright red cherry tomato halves, small pieces of crispy brown bacon, and thin slices of light purple onion creating texture and color contrast. The dish is topped with a sprinkle of finely chopped green herbs and a light dusting of black pepper flakes, all set against 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 prepare this salad in advance?

Yes, preparing it a few hours ahead or the night before enhances the flavors. Just keep it refrigerated until ready to serve.

What can I use if I don’t have pepperoncini peppers?

You can substitute banana peppers or mild pickled jalapeños for a similar tangy kick.

Fresh Grinder Tortellini Salad Recipe

Print Recipe

★★★★★

4.6 from 715 reviews

This Fresh Grinder Tortellini Salad is a vibrant and flavorful pasta salad featuring cheese tortellini tossed with a tangy, herb-infused mayo dressing, crispy bacon, pepperoncini peppers, fresh grape tomatoes, and grated parmesan. It’s a perfect dish for gatherings, potlucks, or a refreshing meal on its own.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 1 hour 20 minutes
Yield: 6 servings 1x
Category: Salad
Method: Boiling
Cuisine: Italian-American

Ingredients

Scale

Dressing 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

Salad Ingredients

1/3 cup drained pepperoncini peppers, sliced
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

Cook the Tortellini: Bring a large pot of salted water to a boil. Add the frozen cheese tortellini and cook according to package instructions, usually about 3-5 minutes, until tender but firm. Drain and rinse under cold water to stop cooking, then set aside to cool.
Prepare the Dressing: In a large mixing bowl, combine the mayonnaise, red wine vinegar, salt, oregano, Italian herbs, garlic powder, and crushed red pepper. Whisk together until smooth and well blended.
Combine Salad Ingredients: Add the cooled tortellini to the bowl with the dressing. Then fold in the sliced pepperoncini peppers, grated parmesan cheese, chopped red onion, crumbled bacon, and halved grape tomatoes. Toss gently to ensure everything is evenly coated with the dressing.
Chill the Salad: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together. This step enhances the taste and texture of the salad.
Serve: Before serving, give the salad a gentle toss. Adjust seasoning if needed with a pinch of salt or extra pepper. Serve chilled as a delicious side dish or a light main course.

Notes

You can substitute Italian herbs with a mix of basil, thyme, and rosemary if desired.
For a healthier twist, use light mayonnaise or substitute with Greek yogurt.
To make it vegetarian, omit the bacon or replace it with a plant-based bacon alternative.
Add some fresh basil or parsley for extra freshness and color.
If you prefer a spicier salad, increase the crushed red pepper slightly.

Keywords: tortellini salad, pasta salad, cheese tortellini, bacon salad, pepperoncini, Italian herb salad, easy summer salad, picnic salad