Ingredients

• 1 tsp garlic powder
• 1/2 tsp salt
• 1 tsp dried Italian herbs
• 2 tbsp lemon juice
• 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)

• 1/3 cup drained pepperoncini peppers (thinly sliced or roughly chopped)
• 8 slices cooked crumbled turkey 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)

Instructions

• Cook the turkey bacon in a skillet until it becomes crisp.
• Transfer it to paper towels to drain off excess grease.
• Once cooled slightly, chop into small pieces and set aside.

• Bring a pot of water to a boil and cook the tortellini according to the package instructions.
• Drain and rinse under cold water to stop further cooking.
• Set aside to cool while you work on the rest.

• In a large mixing bowl, combine the mayonnaise, lemon juice, salt, oregano, Italian seasoning, garlic powder, and red pepper flakes.
• Mix until the dressing is smooth and evenly blended.

• Add the cooled tortellini, pepperoncini peppers, Parmesan cheese, red onion, tomatoes, and turkey bacon into the bowl with the dressing.
• Toss gently until everything is evenly coated.

• Cover and refrigerate the salad for at least an hour to let the flavors come together.
• Before serving, stir well, then portion and enjoy.