Description
A flavorful and comforting salad combining cheese tortellini, crispy bacon, and creamy ranch dressing, perfect for potlucks and family gatherings.
Ingredients
Scale
- 20 ounces cheese tortellini (fresh or refrigerated)
- 8 slices bacon, cooked and crumbled
- 1 cup ranch dressing (bottled or homemade)
- 1 cup grape tomatoes, halved
- 3/4 cup shredded cheddar cheese
- 1/4 cup red onion, finely chopped
- 2 tablespoons chopped fresh parsley or dill (optional garnish)
- 1/2 cup frozen peas, thawed
- 1/2 cup diced bell pepper
- 1/2 cup black olives
Instructions
- Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to the package instructions until al dente (about 3-5 minutes). Drain and rinse under cold water.
- In a skillet over medium heat, cook the bacon until crispy (about 7-10 minutes). Remove from the skillet, let it drain on paper towels, then crumble.
- If making homemade ranch dressing, mix mayonnaise, sour cream, buttermilk, garlic powder, onion powder, dill, and salt in a bowl, or use store-bought ranch dressing.
- In a large bowl, mix together the cooled tortellini, crumbled bacon, halved grape tomatoes, shredded cheddar cheese, finely chopped red onion, thawed peas, diced bell pepper, and black olives.
- Pour ranch dressing over the pasta mixture, gently tossing to combine. Cover and refrigerate for at least 30 minutes before serving.
- Just before serving, sprinkle with fresh parsley or dill if desired, and give it a good stir.
Notes
This salad can be made a day ahead and is best enjoyed fresh, but it can stay in the fridge for up to 3 days. For a vegetarian option, omit the bacon and consider adding roasted chickpeas.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg