Bacon Ranch Pasta Salad Recipe with Tortellini + Video
Bacon Ranch Pasta Salad is the ultimate summer side! Combine cheesy tortellini with crispy bacon, veggies, and tangy ranch dressing.
Ingredients
- 15 ounces cheese-filled tortellini pasta
- 16 ounces grape tomatoes halved
- 2 bell peppers 1 orange and 1 yellow, cut into bite-size pieces
- 1 English cucumber cut into spears and then sliced
- 1/2 medium red onion rough dice
- 4.25 ounce can sliced black olives
- 4 ounces sharp cheddar cheese cubed
- 1 cup bacon crumbles 1 pound cooked, cooled and crumbled
Easy Ranch Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup milk
- 3 tablespoons dry ranch salad dressing mix
- 2 tablespoons fresh lemon juice
- 2 cloves minced garlic or 1 teaspoon garlic paste
- 1 teaspoon course ground black pepper
Instructions
- Bring a large pot of water to a boil. Cook tortellini according to directions on the package (do not add salt to the water). Drain and set aside.
- Meanwhile, prepare the salad dressing: In a medium bowl whisk together mayonnaise, sour cream, and milk. Add remaining dressing ingredients. Place in refrigerator until ready to dress the salad.
- Combine tortellini 1/2 of salad dressing and toss to combine.
- Add remaining salad ingredients in a large bowl, toss until combined. Reserve the remaining dressing. Refrigerate until ready to serve.
- When ready to serve, pour the dressing over the salad and gently toss with salad tongs until well coated.
Video
Notes
The salad is excellent the next day. When making ahead, use 1/2 of the dressing when preparing the salad and reserve the remaining dressing to pour over the salad before you serve.
It is important to not overcook your tortellini otherwise it will fall apart when tossed.
After pasta is rinsed and drained, immediately add it to a large bowl then toss it with half of the dressing to keep it from sticking.
If you prefer your salad more vegetable heavy, add 1 more orange pepper, 1 yellow pepper, 1 cucumber. Follow the instructions for the remaining steps.
For the cheese, I prefer to use sharp cheddar, cut into bite-size pieces. If prefer you can substitute any sliceable cheese.
Nutrition
Serving: 1 | Calories: 526cal | Carbohydrates: 43g | Protein: 19g | Fat: 32g | Saturated Fat: 11g | Cholesterol: 84mg | Sodium: 1752mg | Sugar: 7g | Fiber: 5g | Calcium: 236mg | Iron: 1mg