Fresh Grinder Tortellini Salad

Growing up, I always thought Italian subs and tortellini lived in totally different worlds – one was sandwich shop fare, the other strictly pasta night material. My mom never mixed the two, and honestly, I followed suit for years.

Then one day at a potluck, I tried this grinder tortellini salad that completely changed my mind. It takes everything you love about a classic Italian sub – the meats, the cheese, those tangy pepperoncini – and tosses them with cheesy tortellini instead of stuffing them in bread. Now it’s my go-to for summer gatherings, and even my sandwich-obsessed kids ask for it by name.

What Kind of Tortellini Should I Use?

While this recipe calls for frozen cheese tortellini, you’ve actually got several options that’ll work great here. Fresh tortellini from the refrigerated section will give you the best texture, but frozen is totally fine and usually more budget-friendly. If you’re going with cheese-filled, look for varieties stuffed with ricotta, parmesan, or a cheese blend – they all work well in cold salads. Just be sure to cook your tortellini until it’s al dente (still slightly firm when you bite into it), since overcooked pasta can get mushy when tossed with dressing. And here’s a helpful tip: after cooking, give your tortellini a quick rinse with cold water to stop the cooking process and prevent the pieces from sticking together.

Options for Substitutions

This pasta salad is pretty flexible and you can make several swaps while keeping the tasty grinder flavors intact:

• Mayonnaise: Not a mayo fan? Try using Greek yogurt (full-fat works best) or a mix of mayo and Greek yogurt. You could also use olive oil-based mayo for a different twist.
• Red wine vinegar: White wine vinegar or apple cider vinegar work just fine here. If using balsamic vinegar, start with half the amount as it’s stronger.
• Cheese tortellini: Feel free to use any tortellini variety – meat, spinach, or mushroom filled ones all work great. In a pinch, regular cheese ravioli can work too.
• Pepperoncini peppers: Banana peppers make a good substitute, or you could use pickled jalapeños if you like more heat. If you’re not into spicy stuff, try chopped roasted red peppers instead.
• Bacon: Turkey bacon works well, or try chopped salami or pepperoni for that similar salty meat flavor. For a vegetarian version, use extra cheese or throw in some chickpeas.
• Grape tomatoes: Cherry tomatoes are a perfect swap, or dice up regular tomatoes. Just make sure to remove the seeds to keep the salad from getting too watery.

Watch Out for These Mistakes While Cooking

The biggest mistake when preparing tortellini salad is overcooking the pasta – cook it just until al dente, as the tortellini will continue to absorb the dressing and can become mushy if cooked too long. A common error is serving the salad immediately after mixing, but letting it chill for at least 2 hours allows the flavors to blend properly and helps the tortellini absorb the delicious dressing. To keep your salad from becoming dry, reserve about 1/4 cup of the dressing to add just before serving, as the pasta tends to soak up the initial dressing during refrigeration. For the best texture, make sure to chop your onions finely and slice your pepperoncini into smaller pieces – this ensures you get a perfect balance of flavors in every bite without any overwhelming chunks.

What to Serve With Grinder Tortellini Salad?

This hearty pasta salad works great as a main dish, but you can also serve it alongside some simple accompaniments to round out the meal. A basket of warm, crusty Italian bread makes perfect sense since this salad has all those tasty Italian sub flavors going on. For some green veggies, try serving it with a simple arugula salad dressed with just olive oil and lemon juice, or some roasted broccoli with garlic. If you’re bringing this to a cookout or picnic, it pairs really well with grilled chicken or Italian sausages for an extra protein boost.

Storage Instructions

Keep Fresh: This grinder tortellini salad stays good in an airtight container in the fridge for up to 3 days. The flavors actually get better as they mingle together! Just give it a quick stir before serving since the dressing tends to settle at the bottom.

Make Ahead: Want to prep this in advance? Cook the tortellini and bacon up to a day ahead, and mix the dressing separately. Store everything in different containers in the fridge, then combine when you’re ready to serve. This keeps the pasta from soaking up too much dressing and the bacon stays crispy.

Pack: Taking this to a potluck or picnic? Pack it in a container with a tight-fitting lid and keep it cool with ice packs. It’s best served cold or at room temperature, but try not to leave it out for more than 2 hours, especially on warm days, since it contains mayonnaise.

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	85-95 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2600
• Protein: 70-80 g
• Fat: 180-200 g
• Carbohydrates: 200-220 g

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 (I use Hellmann’s for best flavor)
• 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)

Step 1: Prepare the Bacon

Start by cooking the bacon in a skillet until it’s crispy.

Once cooked, drain the grease and place the bacon on a paper towel to soak up any excess oil.

Chop the bacon into small pieces and set aside for later use.

Step 2: Cook the Cheese Tortellini

Bring a pot of water to a boil on the stove and cook the cheese tortellini according to the package directions.

Once done, drain the tortellini and rinse it with cold water to stop the cooking process.

Set the tortellini aside while you prepare the other ingredients.

Step 3: Make the Dressing

In a large bowl, combine the following ingredients: mayonnaise, red wine vinegar, a pinch of salt, oregano, Italian seasoning, garlic powder, and red pepper flakes.

Stir everything together until fully mixed, creating a well-blended dressing.

Step 4: Assemble the Salad

Add the cooked and cooled cheese tortellini, pepperoncini peppers, 1/3 cup Parmesan cheese, chopped red onion, sliced tomatoes, and the chopped bacon to the bowl with the dressing.

Gently toss everything together until all components are evenly coated with the dressing.

Step 5: Chill and Serve

Cover the bowl and refrigerate the tortellini salad for at least an hour.

This will allow the flavors to meld and the salad to cool.

When ready to serve, give it a good stir, plate it up, and enjoy your delicious bacon tortellini salad!