Dinner

Fresh Grinder Tortellini Salad Recipe

ByJeannette Jaeger January 14, 2026January 14, 2026

Introduction

This Fresh Grinder Tortellini Salad is a flavorful and hearty dish perfect for warm days or as a satisfying side. Combining cheesy tortellini with crisp bacon, tangy pepperoncini, and a zesty dressing, it’s a crowd-pleaser that’s quick to prepare and full of vibrant textures.

A white bowl filled with creamy tortellini pasta salad, showing about four layers of folded pasta in pale yellow color mixed with bright red cherry tomato halves and thin red onion rings. Scattered on top are crispy, dark reddish-brown bacon pieces and slices of yellow-green pepper rings. The salad is coated in a thick white creamy dressing with green herb specks and a light sprinkle of black pepper. The bowl sits on a light gray cloth against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the 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
1 cup mayonnaise (Hellmann’s recommended)
1 tsp dried oregano (or 1 tbsp fresh, finely chopped)

For the salad:

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 chopped red onion (finely chopped for milder flavor)
19 oz frozen cheese tortellini (cooked al dente)

Instructions

Step 1: Start by cooking the bacon in a skillet until crispy. Drain the grease and place the bacon on a paper towel to soak up excess oil. Chop into small pieces and set aside.
Step 2: Bring a pot of water to a boil and cook the cheese tortellini according to package instructions. Drain and rinse with cold water to stop cooking, then set aside.
Step 3: In a large bowl, combine mayonnaise, red wine vinegar, salt, oregano, Italian herbs, garlic powder, and crushed red pepper. Stir well until the dressing is smooth and evenly mixed.
Step 4: Add the cooked tortellini, pepperoncini peppers, grated Parmesan, chopped red onion, halved tomatoes, and chopped bacon to the bowl with the dressing. Gently toss to coat everything evenly.
Step 5: Cover the salad and refrigerate for at least one hour to let flavors meld. Stir well before serving and enjoy your fresh tortellini salad.

Tips & Variations

For a vegetarian version, omit the bacon and add roasted chickpeas or toasted nuts for crunch.
Use fresh herbs instead of dried for a brighter flavor—try fresh basil or parsley.
If you prefer a creamier dressing, add a splash of olive oil or a spoonful of Greek yogurt.
Serve the salad chilled but remove it from the fridge 15 minutes before serving for the best flavor.

Storage

Store the tortellini salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. This salad is best enjoyed chilled, but you can let it come to room temperature if you prefer a milder flavor. Avoid freezing, as the mayonnaise-based dressing may separate.

How to Serve

A close-up view of a white bowl filled with creamy tortellini pasta showing about two layers of pasta stuffed in yellow dough folded into ring shapes at the bottom and top. The tortellini is covered with a thick white cream sauce that coats each piece, sprinkled generously with small pieces of crispy red-brown bacon and finely grated white cheese. Green herbs are scattered throughout, adding small green dots, and thin slices of purple onion peek through the pasta. The pasta is seasoned with black pepper visible as small black specks, and a fork is lifting a piece of tortellini with bacon resting on it. The bowl is sitting on a white marbled surface. 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 in this recipe. Just cook it al dente according to package instructions and cool before adding to the salad.

How can I make this salad vegan?

To make it vegan, replace mayonnaise with a vegan alternative, omit the bacon, and use vegan cheese or nutritional yeast instead of Parmesan. Add extra veggies or beans for texture and protein.