Fresh Grinder Tortellini Salad (Print Version)
Chilled tortellini salad with crisp bacon, tangy pepperoncini, grape tomatoes, and creamy Italian dressing.
# Ingredients:
Dressing
01 -
1 teaspoon garlic powder
02 -
1/2 teaspoon salt
03 -
1 teaspoon dried Italian herbs
04 -
2 tablespoons red wine vinegar
05 -
1/2 teaspoon crushed red pepper flakes
06 -
1 cup mayonnaise (Hellmann's recommended)
07 -
1 teaspoon dried oregano or 1 tablespoon fresh oregano, finely chopped
Salad
08 -
1/3 cup drained pepperoncini peppers, thinly sliced or roughly chopped
09 -
8 slices cooked bacon, crumbled
10 -
1 cup halved grape tomatoes
11 -
1/3 cup grated Parmesan cheese
12 -
1/2 cup finely chopped red onion
13 -
19 ounces frozen cheese tortellini, cooked al dente and cooled
# Instructions:
01 -
Cook bacon slices in a skillet until crisp. Drain excess grease and transfer to paper towels to absorb oil. Chop into small pieces and set aside.
02 -
Boil water and cook cheese tortellini following package instructions until al dente. Drain and rinse under cold water to halt cooking. Set aside.
03 -
In a large bowl, mix mayonnaise, red wine vinegar, salt, oregano, dried Italian herbs, garlic powder, and crushed red pepper flakes until thoroughly blended.
04 -
Add cooked tortellini, pepperoncini peppers, Parmesan cheese, chopped red onion, grape tomatoes, and crumbled bacon to the dressing. Gently toss to coat evenly.
05 -
Cover the bowl and refrigerate the salad for at least 60 minutes to allow flavors to meld and ensure a cool serving temperature.
# Notes:
01 -
Chilling the salad enhances flavor integration and texture.