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Grinder Tortellini Salad

Grinder Tortellini Salad is a chilled pasta-style salad featuring tender cheese tortellini, crisp bacon, tangy pepperoncini, grape tomatoes, Parmesan, red onion, and a creamy Italian-inspired dressing with a gentle kick of crushed red pepper.
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Course: Salad
Cuisine: American, Italian
Keyword: Grinder Tortellini Salad
Chill Time: 1 hour
Total Time: 1 hour

Ingredients

For the Dressing

  • 1 cup mayonnaise preferably Hellmann’s for a fuller flavor
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano or 1 tablespoon finely minced fresh oregano
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon dried Italian herb blend
  • 1/2 teaspoon salt

For the Salad

  • 19 ounces frozen cheese tortellini cooked until al dente
  • 1/3 cup pepperoncini peppers drained and thinly sliced or roughly chopped
  • 1 cup grape tomatoes cut in half
  • 8 slices bacon cooked until crisp and crumbled
  • 1/2 cup red onion chopped finely for a gentler bite
  • 1/3 cup grated Parmesan cheese

Instructions

  • Cook the bacon in a skillet until crisp. Drain away the rendered grease, then transfer the bacon to a paper towel-lined plate to remove excess oil.
  • Chop or crumble the cooked bacon into small pieces, then reserve it for assembling the salad.
  • Bring a pot of water to a boil and prepare the frozen cheese tortellini according to the package instructions, cooking only until al dente.
  • Drain the tortellini, then rinse it under cold water to halt the cooking process. Set it aside while the remaining components are prepared.
  • In a large mixing bowl, combine the mayonnaise, red wine vinegar, salt, oregano, Italian herbs, garlic powder, and crushed red pepper flakes.
  • Stir the dressing thoroughly until the mixture is smooth, evenly seasoned, and fully blended.
  • Add the cooled cheese tortellini, pepperoncini, grated Parmesan, chopped red onion, halved grape tomatoes, and crumbled bacon to the bowl with the dressing.
  • Fold the ingredients together gently until the tortellini and salad additions are evenly coated in the creamy dressing.
  • Cover the bowl and refrigerate the salad for at least 1 hour so the flavors can blend and the salad can become properly chilled.
  • Before serving, stir the salad well to redistribute the dressing, then transfer it to a serving dish and serve cold.
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