Creamy Bacon Ranch Tortellini Salad

This creamy pasta salad packs crispy bacon, fresh vegetables, and rich ranch dressing into every bite. Perfect for potlucks, barbecues, or summer gatherings.

Ingredients

• 2 (20 oz) packages refrigerated cheese tortellini

• 4 cups diced cucumber (about 3 small cucumbers)

• 4 cups cherry tomatoes (25–30 oz), halved

• 1½ cups grated Parmesan cheese

• 2 cups buttermilk

• 2 cups mayonnaise

• 2 (1.2 oz) packets Hidden Valley Ranch restaurant‑style dressing mix

• 8 slices bacon, cooked crispy and crumbled

Directions

1. Cook the tortellini
   Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package directions until al dente. Drain and rinse under cold water to cool completely.

2. Make the dressing
   In a large bowl, whisk together the buttermilk, mayonnaise, and ranch dressing mix until smooth.

3. Combine the ingredients
   In a very large mixing bowl, combine the cooled tortellini, diced cucumber, halved cherry tomatoes, grated Parmesan, and crumbled bacon.

4. Add the dressing
   Pour the ranch dressing over the mixture. Toss gently until everything is evenly coated.

5. Chill and serve
   Cover and refrigerate for at least 1 hour to let the flavors meld. Serve chilled.

Nutrition & Timing

• Prep time: 15 minutes

• Chill time: 1 hour

• Total time: 1 hour 15 minutes

• Calories: ~350 per serving

• Quick Tips

• Rinse the pasta well – stopping the cooking process and cooling the tortellini prevents a mushy salad.

• Make ahead – this salad tastes even better after a few hours in the fridge. You can prepare it up to 24 hours in advance.

• Bacon shortcut – use real bacon bits or pre‑cooked bacon to save time, but fresh crispy bacon adds the best flavor.

• Lighter version – substitute Greek yogurt for half the mayonnaise.

Enjoy your creamy, savory, crowd‑pleasing salad!