Italian Grinder Pasta Salad
Serves 1
Directions
- 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.
- Don't double dip in the main serving bowl.
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