This bacon ranch tortellini salad is my go-to for potlucks and weeknight dinners when I need something quick and tasty. It’s creamy, delicious, and even though it’s a summer classic, I find myself making it all year long.
Bacon Ranch Tortellini Salad
Whenever I’m in the mood for a good pasta salad, I know it’s just a matter of boiling some water and mixing in my favorite ingredients. This creamy tortellini salad, with crispy bacon and zesty ranch, has become a go-to when I need something quick and satisfying.
The combination of cheesy, pillowy tortellini, bacon, and ranch is always a hit. I like to make a double batch so I have no-cook lunches ready to go for the week.
Why I Love This Recipe
- I love how the tangy ranch dressing balances out the richness of the bacon and tortellini.
- It’s so versatile—I can pair it with almost any main course and it just works.
- The leftovers taste even better the next day, so I always make extra for meal prep.
Ingredients
There’s a very good chance you have most of these ingredients in your kitchen already.
- tortellini – For the tortellini, feel free to use frozen or refrigerated, but dry tortellini works just fine if that’s what you’ve got on hand.
- bacon – Stick with regular bacon for this recipe—flavored varieties like maple or pepper bacon can overpower the other flavors.
- cherry tomatoes – If you don’t have cherry tomatoes, grape tomatoes are a great substitute.
- frozen peas – Frozen peas are my go-to since they work best and have a better texture than canned.
- ranch dressing – While you can definitely make your own ranch dressing with mayo and ranch powder, I usually grab my favorite bottled version for a quick meal.
- cheddar cheese – When it comes to cheddar cheese, go with whatever you like—sharp, medium, or regular all work well.
- green onions – Don’t forget the green onions—they add a nice bite to the salad.
How To Make Bacon Ranch Tortellini Salad
Find the complete recipe with measurements in the recipe card at the bottom of the post.
- Step One: Bring a salted pot of water to a boil and cook the tortellini according to the package directions. Drain and toss it into a large mixing bowl.
- Step Two: In a large skillet over medium heat, cook the bacon until it’s crispy. Let it cool on a paper towel-lined plate, then crumble it into bite-size pieces and add it to the tortellini.
- Step Three: Toss in the tomatoes, peas, ranch dressing, cheese, and green onions, and give it a good stir to combine.
- Step Four: Pop the salad into an airtight container and refrigerate until you’re ready to serve.
Recipe Tips
Here are some extra tips to make sure your pasta salad turns out just right:
- Stick with classic-cut bacon instead of thick-cut for the best texture.
- Frozen peas work best for texture, but canned peas are fine if that’s what you’ve got. If you’re using fresh peas, just make sure to cook them first.
- Use the whole green onion, both the white and green parts, for maximum flavor.
- I like to chill the salad for a bit before serving, but it’s totally optional. Just know that chilling can make the pasta soak up some of the dressing, so feel free to add more if needed—especially if you’re making it the day before.
- If you want an extra crunch, try adding some chopped nuts or croutons just before serving.
- For a little extra zing, toss in a splash of lemon juice or a sprinkle of red pepper flakes.
- Make sure to taste and adjust the seasoning before serving—sometimes a pinch of salt or a dash of pepper can make all the difference.
Storage
To make sure your salad stays delicious even after a few days, here’s how to handle leftovers:
- Store leftovers in an airtight container in the fridge to keep it fresh.
- The salad will keep well for up to 3 days, but be prepared for the pasta to absorb some of the dressing.
- If it seems a bit dry after a few days, just stir in a bit more ranch dressing or a splash of milk.
- For best results, avoid freezing as the texture of the pasta and veggies will change.
MORE PASTA SALAD RECIPES
If you’re looking to mix things up with more pasta salad options, check out these recipes:
- Italian Pasta Salad
- Antipasto Pasta Salad
- Sweet Potato Pasta Salad
- Pepperoni Pasta Salad
- Greek Pasta Salad
- Rainbow Macaroni Salad
- Chicken Pesto Pasta Salad
- Horseradish Macaroni Salad
- Chicken Ranch Pasta Salad
- Deviled Egg Pasta Salad
This post may contain affiliate links. Please read my disclosure policy.
Bacon Ranch Tortellini Salad
This bacon ranch tortellini salad is the go-to for potlucks and weeknight dinners when something quick and tasty is needed. It’s creamy, delicious, and while it’s a summer classic, it’s perfect for enjoying all year long.
Servings: 8 servings
Calories: 440kcal
Ingredients
- 20 oz frozen or refrigerated tortellini, cooked and drained
- 10 strips bacon
- 1 cup cherry or grape tomatoes, sliced in half
- 1 cup frozen peas thawed
- 3/4 cup ranch dressing
- 4 oz shredded cheddar cheese
- 2 green onions, sliced
Instructions
- Bring a salted pot of water to a boil and cook tortellini according to the packaging directions. Drain pasta and place it in a large mixing bowl.20 oz frozen or refrigerated tortellini, cooked and drained
- In a large skillet over medium heat, cook bacon until crispy. Transfer bacon to a paper towel-lined plate and allow to cool. Once cooled, crumble into bite-size pieces and add to tortellini.10 strips bacon
- Add tomatoes, peas, ranch dressing, cheese, green onions to the tortellini and stir to combine.1 cup cherry or grape tomatoes, sliced in half, 1 cup frozen peas, 3/4 cup ranch dressing, 4 oz shredded cheddar cheese, 2 green onions, sliced
- Place in an airtight container and refrigerate until ready to serve.
Notes
For optimal outcomes when making this bacon ranch tortellini salad, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.
Nutrition
Nutrition Facts
Bacon Ranch Tortellini Salad
Amount Per Serving (160 g)
Calories 440
Calories from Fat 218
% Daily Value*
Fat 24.2g37%
Saturated Fat 7.7g48%
Polyunsaturated Fat 5.8g
Monounsaturated Fat 8.8g
Cholesterol 58mg19%
Sodium 767mg33%
Potassium 214mg6%
Carbohydrates 39g13%
Fiber 2.4g10%
Sugar 3g3%
Protein 18g36%
Vitamin A 110IU2%
Vitamin C 7mg8%
Calcium 223mg22%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Ana says
The ultimate summertime salad! Love this one so much!
Heather Rose says
Seriously I knew I had to make this, it has all of my favorites. And it’s THAT good! LOVE it!
Toni says
I seriously loved this salad! Packed full of flavors!
wilhelmina says
This salad! It’s like you hand picked all of my husband’s favorite things to put into this recipe.