1To make the dressing, combine 1 cup of Duke's Mayo, 2 tablespoons of red wine vinegar, 1 teaspoon of zesty Italian dressing mix (or Italian seasoning), garlic powder, crushed red pepper flakes, salt, fresh pepper, and some pepperoncini juice in a jar.
2Shake the jar to mix the dressing thoroughly and stick it in the fridge.
3Boil water in a pot and salt it generously.
4Cook crispy bacon.
5Chop red onions.
6Cut up cherry tomatoes.
7Slice Genoa salami.
8Add the tri color cheese tortellini to the boiling salted water and cook according to package directions, about 5-6 minutes for frozen ones.
9Drain the pepperoncinis and add them to a mixing bowl.
10Once the pasta is done, drain it and let it cool off for a little bit.
11Chop up the crispy bacon.
12In a large bowl, add the slightly warm tortellini.
13Add the chopped red onion, pepperoncinis, sliced salami, and cut cherry tomatoes to the bowl with the tortellini.
14Add most of the crushed bacon, saving some for topping.
15Stir in 1/3 cup of freshly grated parmesan cheese.
16Pour the prepared dressing over the pasta salad.
17Mix everything together well.
Ingredients
1 cup Duke's Mayo
2 tbsp red wine vinegar
1 tsp zesty Italian dressing mix
garlic powder
crushed red pepper flakes
salt
fresh Pep
pepperoncini juice
tri color cheese tortellini
crispy bacon
red onions chopped
cherry tomatoes cut up
Genoa salami sliced
drained pepperoncinis
0.33 cup freshly grated parmesan cheese
Equipment
jarpotbowl
Tips
Shake the dressing in a jar for easy mixing.
Cook frozen tortellini according to package directions, about 5-6 minutes.
Measure ingredients like red onion and cheese with your heart.