Introduction

This Fresh Grinder Tortellini Salad is a vibrant and satisfying dish, perfect for a quick lunch or a picnic. Packed with flavorful ingredients like pepperoncini peppers, bacon, and parmesan cheese, it offers a delightful blend of textures and tastes.

A white bowl filled with a creamy tortellini pasta dish sits on a white marbled surface. The bowl holds several plump yellow tortellini pockets coated with a rich white sauce. Scattered among the pasta are halved bright red cherry tomatoes, thin rings of translucent purple onions, and small pieces of crispy reddish-brown bacon. The dish is sprinkled with grated white cheese, freshly ground black pepper, and finely chopped green herbs, adding contrast and texture to the creamy and colorful mix. The photo has soft natural light and a shallow depth of field that highlights the texture and colors of the dish. 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 the package instructions. Drain and rinse under cold water to cool.
Step 2: In a large mixing bowl, combine mayonnaise, red wine vinegar, salt, oregano, Italian herbs, garlic powder, and crushed red pepper. Stir well to create the dressing.
Step 3: Add the cooled tortellini, pepperoncini peppers, grated parmesan cheese, chopped red onion, crumbled bacon, and halved grape tomatoes to the dressing.
Step 4: Gently toss all ingredients together until evenly coated with the dressing.
Step 5: Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Tips & Variations

For a lighter version, substitute half the mayonnaise with Greek yogurt.
Add fresh basil or parsley for extra freshness and color.
Use turkey bacon or omit bacon altogether for a vegetarian option.
Allowing the salad to sit overnight enhances flavor absorption.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. It’s best enjoyed chilled but can be eaten at room temperature if preferred.

How to Serve

A close-up view of a white bowl filled with creamy tortellini pasta layered with folded pale yellow pasta filled with cheese, coated in a rich white sauce. Mixed in are halved bright red cherry tomatoes, thin rings of light purple onion, and crispy brown bits of bacon scattered on top. The dish is sprinkled with small green parsley pieces and a light dusting of black pepper. The bowl sits on a white marbled surface with part of a gray cloth visible beneath it. 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 great. Just cook it according to package instructions and cool before mixing into the salad.

Will the salad get soggy if made ahead?

If stored properly in an airtight container and chilled, the salad holds up well. To avoid sogginess, add tomatoes just before serving or keep them separate until ready to eat.

Fresh Tortellini Salad with Bacon, Pepperoncini, and Parmesan Recipe

Print Recipe

★★★★★

4.5 from 53 reviews

A vibrant and flavorful Fresh Grinder Tortellini Salad featuring cheese tortellini, a zesty mayo-based dressing with Italian herbs, crunchy bacon, pepperoncini peppers, and fresh grape tomatoes for a perfect quick-to-prepare pasta salad.

Author: Bella
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 1 hour 25 minutes
Yield: 6 servings 1x
Category: Salad
Method: Stovetop
Cuisine: Italian-American

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
1/3 cup drained pepperoncini peppers
1/3 cup grated parmesan cheese

Salad

1/2 cup chopped red onion
19 oz frozen cheese tortellini
8 slices cooked and crumbled bacon
1 cup halved grape tomatoes

Instructions

Cook Tortellini: Bring a large pot of salted water to a boil and cook the frozen cheese tortellini according to package instructions, typically 7-9 minutes until tender. Drain well and rinse under cold water to cool.
Prepare Dressing: In a large bowl, combine mayonnaise, red wine vinegar, salt, oregano, Italian herbs, garlic powder, crushed red pepper, and grated parmesan. Whisk together to create a smooth, flavorful dressing.
Add Ingredients: To the dressing, add drained pepperoncini peppers, chopped red onion, halved grape tomatoes, and crumbled cooked bacon. Stir to evenly distribute all ingredients.
Combine Tortellini and Dressing: Add the cooled tortellini to the bowl and gently toss to coat the pasta fully with the dressing and mix in the veggies and bacon.
Chill and Serve: Cover the salad and refrigerate for at least 1 hour to let flavors meld. Serve cold or at room temperature for a refreshing pasta salad.

Notes

For best flavor, prepare the salad a few hours ahead to let it chill and develop.
Use freshly cooked tortellini and cool completely before mixing to avoid sogginess.
This salad can be customized with additional veggies like bell peppers or olives.
For a lighter version, substitute reduced-fat mayonnaise or Greek yogurt.

Keywords: Tortellini salad, Italian pasta salad, bacon pasta salad, cheese tortellini recipe, easy pasta salad