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bacon ranch pasta salad in a glass bowl
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5 stars from 1 review

Bacon Ranch Tortellini Pasta Salad

Bacon ranch pasta salad made with cheese tortellini, homemade ranch, and real bacon crumbles. 20 minutes to the summer side that disappears first.
Author: Donna Elick
Servings: 8
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes

Ingredients

  • 15 ounces refrigerated cheese-filled tortellini, about 4 cups cooked
  • 1 pound thick-cut bacon, cooked, cooled, and crumbled (about 1 cup)
  • 16 ounces grape tomatoes, halved (about 3 cups)
  • 1 medium orange bell pepper, cut into bite-size pieces (about 1 cup)
  • 1 medium yellow bell pepper, cut into bite-size pieces (about 1 cup)
  • 1 English cucumber, halved lengthwise and sliced (about 2 cups)
  • 1 medium red onion, diced (about 1 cup, use half, reserve the rest for serving)
  • 4 ounces sharp cheddar cheese, cubed (about 1 cup)
  • 4.25 ounces canned sliced black olives, drained (about 1/2 cup)
  • Easy Ranch Dressing recipe below

EASY RANCH DRESSING

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 3 tablespoons dry ranch dressing mix
  • 2 tablespoons fresh lemon juice, about 1 medium lemon, juiced
  • 2 cloves garlic, minced (about 2 teaspoons) or 1 teaspoon garlic paste
  • 1 teaspoon coarse-ground black pepper

Instructions

  • BOIL WATER AND COOK TORTELLINI: Bring a large pot of unsalted water to a rolling boil over high heat (about 8 minutes). Add 15 ounces refrigerated cheese-filled tortellini, about 4 cups cooked and cook for 1 minute LESS than the package directs, usually 5 to 6 minutes. The pasta should be al dente, firm in the center, so it holds its shape when tossed. Drain in a colander and rinse with cold water until the tortellini feels cool to the touch.
  • MAKE THE RANCH DRESSING: In a medium bowl, whisk together 1/2 cup mayonnaise, 1/2 cup sour cream, and 1/2 cup whole milk until smooth and pourable, about 1 minute. Whisk in 3 tablespoons dry ranch dressing mix, 2 tablespoons fresh lemon juice, about 1 medium lemon, juiced, 2 cloves garlic, minced (about 2 teaspoons) or 1 teaspoon garlic paste, and 1 teaspoon coarse-ground black pepper. The dressing should be thick enough to coat the back of a spoon but loose enough to pour. Cover and refrigerate while you prep the rest.
  • DRESS THE TORTELLINI FIRST: Transfer the cooled tortellini to a large mixing bowl. Pour about HALF of the ranch dressing (about 3/4 cup) over the pasta and toss with salad tongs for about 1 minute until every piece glistens. Dressing the pasta first keeps it from clumping and lets it absorb the flavor while the rest of the salad comes together.
  • PREP THE VEGETABLES AND CHEESE: Halve 3 cups grape tomatoes, dice 1 medium orange bell pepper, cut into bite-size pieces (about 1 cup) and 1 medium yellow bell pepper, cut into bite-size pieces (about 1 cup), slice 2 cups English cucumber, dice 1/2 cup red onion, drain 1/2 cup sliced black olives, and cube 1 cup sharp cheddar cheese. You want everything in roughly bite-size pieces so a single forkful catches a little of every ingredient.
  • ADD THE BACON AND VEGETABLES: Add 1 pound thick-cut bacon, cooked, cooled, and crumbled (about 1 cup), 16 ounces grape tomatoes, halved (about 3 cups), 1 medium orange bell pepper, cut into bite-size pieces (about 1 cup),1 medium yellow bell pepper, cut into bite-size pieces (about 1 cup), 1 English cucumber, halved lengthwise and sliced (about 2 cups), 1 medium red onion, diced (about 1 cup, use half, reserve the rest for serving), 4.25 ounces canned sliced black olives, drained (about 1/2 cup), and 4 ounces sharp cheddar cheese, cubed (about 1 cup) to the tortellini. Gently toss with salad tongs until the vegetables and bacon spread evenly through the pasta. Hear the bacon crunch as you turn the salad, that texture is what you want preserved.
  • CHILL TO MELD THE FLAVORS: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. The pasta keeps absorbing the ranch flavor, the vegetables crisp up against the cold, and the bacon stays toothy because it has not yet met the second pour of dressing.
  • DRESS AGAIN AND SERVE: Just before serving, pour the remaining ranch dressing (about 3/4 cup) over the chilled salad. Toss gently with tongs until everything looks evenly coated and the dressing pools just slightly at the bottom of the bowl. Taste a forkful, a good salad has cool ranch flavor on the first bite, then the salty bite of bacon, then the bright crunch of cucumber. Adjust salt or fresh ground black pepper if needed.

Video

Notes

MAKE-AHEAD: Build the salad up to 24 hours ahead through the first dressing pour, cover tightly, and refrigerate. Save the second dressing pour for right before serving, that fresh pour is what makes day-two pasta salad taste like it was just made.
STORAGE: Store leftovers in an airtight container in the refrigerator for up to 3 days at peak quality, safe to 4 days. The pasta softens a bit and the cucumbers release some water, drain the bowl and toss with a splash of fresh ranch before serving the next day.
CHEESE TIP: Sharp cheddar is the move here, its tang stands up to the ranch. If you want to swap, any firm sliceable cheese works: Colby Jack, Monterey Jack, or sharp white cheddar. Skip the soft cheeses, they break apart when tossed.
BACON TIP: Thick-cut bacon holds its crunch best. Pre-cooked bacon crumbles from the store work in a pinch, but freshly cooked thick-cut adds the biggest flavor pop. Cook a full pound, crumble what you need, and stash the rest for breakfast.

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