Description
A vibrant and tangy Fresh Grinder Tortellini Salad featuring cheese tortellini, pepperoncini peppers, grape tomatoes, and a zesty herb-infused mayo dressing. This hearty pasta salad is perfect for a refreshing lunch or a side dish at gatherings, combining creamy, tangy, and spicy flavors with a satisfying texture.
Ingredients
Dressing
- 1 cup mayonnaise
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon italian herbs
- 1 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper
Salad
- 1/3 cup drained pepperoncini peppers
- 1/3 cup grated parmesan cheese
- 1/2 cup chopped red onion
- 19 oz frozen cheese tortellini
- 1 cup halved grape tomatoes
Instructions
- Cook Tortellini: Bring a large pot of salted water to a boil. Add the frozen cheese tortellini and cook according to package instructions until tender, about 7-9 minutes. Drain well and rinse under cold water to stop the cooking process. Set aside to cool completely.
- Prepare Dressing: In a large mixing bowl, combine mayonnaise, red wine vinegar, salt, oregano, Italian herbs, garlic powder, and crushed red pepper. Whisk the ingredients together until smooth and well blended.
- Assemble Salad: Add the cooled tortellini to the bowl with the dressing. Mix in drained pepperoncini peppers, grated Parmesan cheese, chopped red onion, and halved grape tomatoes. Toss everything gently to ensure the tortellini and veggies are evenly coated with the dressing.
- Chill: Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
- Serve: Once chilled, give the salad a final stir and adjust seasoning if needed. Serve cold as a refreshing main dish or a flavorful side salad.
Notes
- Use frozen tortellini for convenience, but fresh tortellini can be used if available.
- You can substitute mayonnaise with a lighter dressing or Greek yogurt for a healthier twist.
- Add fresh basil or parsley for enhanced herbal notes.
- For a spicier salad, increase the amount of crushed red pepper or add a dash of hot sauce.
- This salad keeps well in the refrigerator for up to 2 days, but best consumed fresh.
