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.

Course Side Dish

Cuisine American

Keyword Bacon Ranch Tortellini Salad

Prep Time 30

Cook Time 10

Total Time 40

Servings servings

Calories 440kcal

Author Cathy Pollak

Equipment

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