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Grinder Tortellini Salad

Italian Grinder Tortellini Salad

This Italian Grinder Tortellini Salad combines the bold, zesty flavors of a classic deli sandwich with the satisfying bite of cheese-filled pasta. It is the ultimate crowd-pleasing dish for potlucks, summer BBQs, or a quick weeknight meal.
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Chill Time 1 hour
Course: Main Dish, Salad, Side Dish
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Creamy Dressing
  • 1 cup mayonnaise Hellmann’s is recommended for best flavor
  • 2 tbsp red wine vinegar
  • 1 tsp dried Italian herbs
  • 1 tsp dried oregano or 1 tbsp fresh, finely chopped
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp crushed red pepper flakes
For the Salad
  • 19 oz frozen cheese tortellini cooked al dente
  • 8 slices cooked crumbled bacon
  • 1 cup grape tomatoes halved
  • 1/3 cup grated Parmesan cheese
  • 1/2 cup red onion finely chopped
  • 1/3 cup pepperoncini peppers drained, thinly sliced or roughly chopped

Equipment

  • Skillet
  • Large Pot
  • Large Mixing Bowl

Method
 

  1. Prepare the Bacon: Cook the bacon in a skillet until it reaches your desired level of crispiness. Once done, drain the grease and place the strips on a paper towel to remove excess oil. Chop the bacon into small pieces and set aside.
    8 slices cooked crumbled bacon
  2. Cook the Tortellini: Bring a large pot of salted water to a boil. Cook the frozen cheese tortellini according to the package directions, ensuring they stay al dente. Drain the pasta and immediately rinse with cold water to stop the cooking process and prevent sticking.
    19 oz frozen cheese tortellini
  3. Whisk the Dressing: In a large mixing bowl, combine the mayonnaise, red wine vinegar, salt, oregano, Italian seasoning, garlic powder, and red pepper flakes. Stir until the dressing is smooth and well-blended.
    1 cup mayonnaise, 2 tbsp red wine vinegar, 1/2 tsp salt, 1 tsp dried oregano, 1 tsp dried Italian herbs, 1 tsp garlic powder, 1/2 tsp crushed red pepper flakes
  4. Assemble the Salad: Add the cooled tortellini, chopped bacon, halved tomatoes, grated Parmesan, red onion, and sliced pepperoncini to the bowl with the dressing. Gently toss the ingredients together until everything is evenly coated.
    19 oz frozen cheese tortellini, 8 slices cooked crumbled bacon, 1 cup grape tomatoes, 1/3 cup grated Parmesan cheese, 1/2 cup red onion, 1/3 cup pepperoncini peppers
  5. Chill and Serve: Cover the bowl and refrigerate for at least one hour (two hours is even better) to allow the flavors to meld. Give the salad a quick stir before serving to redistribute the dressing.

Notes

To ensure your Italian Grinder Tortellini Salad turns out perfectly every time, pay close attention to the texture of the pasta. Overcooking the tortellini is a common mistake; you want it to be al dente (firm to the bite) because it will continue to soften as it absorbs the dressing in the refrigerator. If the pasta is too soft to begin with, the salad may become mushy after chilling.Another professional tip is to reserve a small amount of the dressing—about a quarter cup—to stir in just before serving. Pasta tends to soak up moisture as it sits, and this extra splash ensures the salad remains creamy and flavorful. For the best flavor balance, ensure your red onions are finely diced and your pepperoncini are sliced into small bits so that every forkful has a perfect distribution of zest and crunch.If you need to make substitutions, this recipe is very forgiving. You can use fresh refrigerated tortellini instead of frozen, or swap the red wine vinegar for white wine vinegar if that is what you have on hand. For those who want more heat, try using pickled jalapeños instead of pepperoncini, or add chopped salami for an even more authentic "grinder" meat profile.