Dinner

Fresh Grinder Tortellini Salad Recipe

ByHarper Ellington November 19, 2025November 19, 2025

Introduction

Fresh Grinder Tortellini Salad combines the beloved flavors of an Italian sub with tender cheese tortellini for a unique and satisfying pasta salad. It’s perfect for summer gatherings and makes a hearty main dish or a crowd-pleasing side. The tangy dressing and crispy bacon bring everything together in a delicious, easy-to-make recipe.

This image shows a close-up of a white bowl filled with creamy tortellini pasta. There are about three layers visible: the bottom layer has green leafy bits and some red slices of tomato or pepper, the main layer has yellow tortellini pasta pieces covered in a thick white cream sauce with small green herbs mixed in, and the top layer is decorated with crispy red bacon bits, thin slices of purple onion, grated white cheese, and a sprinkle of black pepper. A fork is lifting one tortellini piece, showing its soft texture and creamy filling. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tsp garlic powder
1/2 tsp salt
1 tsp dried Italian herbs
2 tbsp red wine vinegar
1/2 tsp crushed red pepper flakes
1 cup mayonnaise
1 tsp dried oregano (or 1 tbsp fresh, finely chopped)
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 finely chopped red onion
19 oz frozen cheese tortellini, cooked al dente

Instructions

Step 1: Cook the bacon in a skillet until crispy. Drain the grease, place the bacon on paper towels to remove excess oil, then chop into small pieces. Set aside.
Step 2: Bring a pot of water to a boil. Cook the cheese tortellini according to package directions until al dente. 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 flakes until fully combined.
Step 4: Add the cooked tortellini, pepperoncini peppers, Parmesan cheese, chopped red onion, grape tomatoes, and chopped bacon to the dressing. Toss gently to coat all ingredients evenly.
Step 5: Cover and refrigerate the salad for at least 1 hour to allow flavors to meld. Stir before serving and enjoy.

Tips & Variations

Substitute Greek yogurt for mayonnaise for a lighter dressing or mix both for creaminess with tang.
Use white wine vinegar or apple cider vinegar if red wine vinegar isn’t available; reduce balsamic vinegar by half if using.
Try different tortellini fillings like spinach, mushroom, or meat for variety.
Replace pepperoncini with banana peppers or pickled jalapeños for more heat; roasted red peppers work well for a milder flavor.
Use turkey bacon or chopped salami or pepperoni as an alternative to bacon, or add chickpeas for a vegetarian option.
Swap grape tomatoes with cherry tomatoes or diced regular tomatoes—remove seeds to avoid excess moisture.

Storage

Store in an airtight container in the refrigerator for up to 3 days. The flavors improve as the salad sits, but stir well before serving to redistribute the dressing. For best texture, keep bacon and dressing separate if making ahead and combine just before serving. This salad is best served cold or at room temperature and should not be left out for more than 2 hours.

How to Serve

A white bowl filled with creamy tortellini pasta, each piece pale yellow with their folded shapes clearly visible. Mixed in are bright red cherry tomato halves, translucent purple rings of sliced red onion, and small pieces of crispy brown bacon scattered throughout. Thin slices of yellow pepper add a splash of color, and everything is coated with a creamy white sauce speckled with green herbs and black pepper. The bowl sits on a white marbled surface with a light-colored cloth partially showing 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 wonderfully and will give a tender, fresh texture. Just be sure to cook it al dente and rinse with cold water to prevent sticking.

How do I prevent the salad from becoming soggy?

Cook tortellini just until al dente, rinse with cold water, and avoid overmixing. Letting the salad chill allows flavors to meld, but reserve some dressing to add before serving to restore moisture.