Bacon Ranch Tortellini Salad is a delicious and satisfying meal that is perfect for any occasion. It's an excellent option for potlucks, picnics, or a side dish for your next barbecue.
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Salads are one of my go-to side dishes in the spring and summer because they are great when made ahead and don't take a lot of time to make. If you are like me and enjoy a good salad, try this Corn Tomato Salad, Chicken Caesar Pasta Salad, or Broccoli Cauliflower Salad.
Why you'll love this recipe
- It's quick and easy to prepare, making it perfect for busy weeknights or last-minute gatherings.
- The fresh, vibrant ingredients come together to create a flavorful dish that's both healthy and satisfying.
- It pairs beautifully with various main dishes or stands out wonderfully as a light meal on its own.
Ingredient List
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- mayonnaise
- sour cream
- ranch packet
- dried dill weed
- dried parsley flakes
- salt
- ground black pepper
- three cheese tortellini
- fresh broccoli florets
- cooked bacon
- pepper jack cheese
Equipment
- Large pot
- Large mixing bowl
- Measuring cups and spoons
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- In a bowl, mix the mayo, sour cream, ranch packet, dried dill weed, dried parsley flakes, salt, and ground black pepper.
- Add the cooked and drained tortellini to the bowl with the dressing.
- Add the chopped broccoli, bacon, and cheese, and stir until combined.
- Cover and chill for at least 30 minutes before serving.
Eileen's Tips for Success
- For the best flavor, make this recipe a few hours ahead to allow the ingredients to meld together.
- Don't overcook the tortellini! Follow the package instructions carefully to ensure they’re perfectly tender yet firm.
- Feel free to customize! You can swap out the broccoli for your favorite veggie or use a different type of cheese to fit your taste.
- I recommend cooking the bacon instead of using prepackaged bacon. Freshly cooked bacon adds a nice crunch and flavor to the dish.
Frequently Asked Questions
Yes, this pasta salad can be made up to 8 hours ahead. Keep the pasta salad in the refrigerator until ready to serve.
Absolutely! While traditional pasta is most commonly used, you can substitute ravioli if you’d like a heartier dish. Keep in mind that ravioli is more delicate, so be gentle when mixing to avoid breaking the pasta.
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Add Protein: Boost the heartiness of your salad by mixing in cooked chicken or even some diced ham. These additions make it more filling and perfect for a main course.
- Use Different Vegetables: For a fresh twist, swap out traditional vegetables like peas or carrots with options such as cherry tomatoes, bell peppers, or even roasted zucchini.
- Experiment with Cheese: Pepperjack is a classic choice; try feta, mozzarella pearls, or even a sprinkle of blue cheese for a bold new flavor.
Make-ahead, storage, and freezer tips
Storage - Once prepared, this homemade pasta salad can last in the fridge for up to 2 days. Make sure to store it in an airtight container.
Serving Suggestions
This simple tortellini salad pairs well with just about any of your favorite meals. I like to serve it alongside protein sources like Easy Grilled Pesto Chicken, Foil Wrapped Grilled Pork Ribs with Peach BBQ Sauce, or these Grilled Mexican Pork Chops.
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Eileen xo
If you click on the number of servings in the recipe card, you can adjust the measurements up or down for the exact number of servings you need.
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Bacon Ranch Tortellini Pasta Salad
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
Ingredients
- ½ cup mayonnaise
- 1 ½ cups sour cream
- 1 (1) ounce ranch packet
- ½ teaspoon dried dill weed
- 1 teaspoon dried parsley flakes
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 (12) ounce package three cheese tortellini prepared according to package directions
- 2 cups fresh broccoli florets (chopped small)
- 1 cup cooked bacon (chopped)
- 8 ounces pepper jack cheese (diced)
Instructions
- Whisk and combine ½ cup mayonnaise, 1 ½ cups sour cream, 1 (1) ounce ranch packet, ½ teaspoon dried dill weed, 1 teaspoon dried parsley flakes, ½ teaspoon salt, and ½ teaspoon ground black pepper in a large mixing bowl.
- Add the cooked 1 (12) ounce package three cheese tortellini, 2 cups fresh broccoli florets (chopped small), 1 cup cooked bacon (chopped), and 8 ounces pepper jack cheese (diced) to the mixing bowl and mix gently with a rubber spatula until the dressing evenly coats the ingredients.
- Refrigerate for at least 30 minutes, up to overnight. Taste for seasoning before serving, if needed, adjust seasoning.
NOTES
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