Description
Fresh Grinder Tortellini Salad is a delightful twist on a classic Italian sub, combining cheesy tortellini with zesty pepperoncini, crispy bacon, fresh tomatoes, and a tangy herb-infused dressing. Perfect for make-ahead meals and summer gatherings, this hearty pasta salad offers all the flavors of an Italian grinder in an easy-to-serve, crowd-pleasing dish.
Ingredients
Scale
Dressing
- 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 (Hellmann’s recommended)
- 1 tsp dried oregano or 1 tbsp fresh oregano, finely chopped
Salad
- 1/3 cup drained pepperoncini peppers, thinly sliced or roughly chopped
- 8 slices cooked bacon, crumbled
- 1 cup grape tomatoes, halved
- 1/3 cup grated Parmesan cheese
- 1/2 cup red onion, finely chopped
- 19 oz frozen cheese tortellini, cooked al dente
Instructions
- Prepare the Bacon: Cook the bacon in a skillet over medium heat until crispy. Drain excess grease and transfer the bacon to a paper towel-lined plate to remove residual oil. Once cooled, chop the bacon into small pieces and set aside.
- Cook the Cheese Tortellini: Bring a large pot of water to a boil on the stovetop. Cook the frozen cheese tortellini according to package instructions until al dente. Drain and rinse immediately with cold water to halt cooking and prevent sticking. Set aside to cool.
- Make the Dressing: In a large mixing bowl, combine mayonnaise, red wine vinegar, salt, dried oregano, dried Italian herbs, garlic powder, and crushed red pepper flakes. Whisk the ingredients until smooth and thoroughly blended, creating a creamy and flavorful dressing.
- Assemble the Salad: To the bowl with the dressing, add the cooked and cooled tortellini, chopped pepperoncini peppers, grated Parmesan cheese, finely chopped red onion, halved grape tomatoes, and crumbled bacon. Gently toss all ingredients together until evenly coated with the dressing and well combined.
- Chill and Serve: Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour to allow flavors to meld and the salad to chill. Before serving, stir gently to redistribute dressing and ensure even flavor. Serve cold or at room temperature for best taste.
Notes
- Cook tortellini until just al dente to avoid mushy texture after dressing absorption.
- Letting the salad chill for at least 2 hours enhances flavor blending.
- Reserve about 1/4 cup of dressing to add before serving if salad seems dry after refrigeration.
- Finely chop onions and slice pepperoncini to balance flavors without overwhelming any bite.
- Make ahead tip: Cook bacon and tortellini up to one day in advance; store separately and combine with dressing when ready to serve.
- Store in airtight container in the refrigerator for up to 3 days.
- Substitutions include Greek yogurt for mayo, white or apple cider vinegar for red wine vinegar, banana peppers for pepperoncini, turkey bacon or salami for bacon, and cherry tomatoes for grape tomatoes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian-American
Keywords: tortellini salad, Italian grinder salad, pasta salad, bacon pasta salad, summer salad, make-ahead pasta, Italian sub pasta salad
