Grinder Salad Tortellini Pasta Salad

Ingredients

• 1 cup mayonnaise
• 2 tbsp red wine vinegar
• 0.5 tsp salt
• 1 tsp dried oregano
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 0.5 tsp red pepper flakes
• 0.333 cup pepperoncini peppers (drained)
• 0.333 cup Parmesan cheese (shredded)
• 0.5 red onion (chopped)
• 19 oz frozen cheese tortellini
• 8 slices bacon (cooked and chopped)
• 1 cup grape tomatoes (sliced; heaping cup)

Steps

1. 1

   Boil the 19 oz of frozen cheese tortellini on the stove following the specific directions on the package for al dente texture.

2. 2

   Drain the cooked tortellini and rinse immediately with cold water to stop the cooking process; set aside.

3. 3

   In a large mixing bowl, combine 1 cup of mayo, 2 tbsp of red wine vinegar, 1/2 tsp of salt, 1 tsp of dried oregano, 1 tsp of Italian seasoning, 1 tsp of garlic powder, and 1/2 tsp of red pepper flakes.

4. 4

   Stir the dressing ingredients well until smooth and fully combined.

5. 5

   Add the cooked and cooled cheese tortellini, 1/3 cup of drained pepperoncini peppers, 1/3 cup of shredded Parmesan cheese, 1/2 of a chopped red onion, 1 heaping cup of sliced grape tomatoes, and 8 slices of chopped bacon to the bowl.

6. 6

   Toss all ingredients together until the tortellini and vegetables are evenly coated in the dressing.

7. 7

   Serve the pasta salad immediately, or for best results, chill in the refrigerator for about an hour to allow the flavors to meld.

Notes

This recipe works great as a side dish for a BBQ or as a standalone meal. You can use leftover bacon from breakfast to save time.

Nutrition per serving

• appetizer
• side dish
• pasta salad
• tortellini
• summer
• potluck
• no-bake