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Cheddar Bacon Ranch Tortellini Salad

Cheddar bacon ranch tortellini salad is a creamy, cold potluck side made by tossing cooked tortellini with crispy bacon, cubed sharp cheddar, and ranch dressing. The chill time helps everything meld into a thick, flavorful salad texture with bursts of tomato and onion.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill time 2 hours
Total Time 2 hours 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Cheese tortellini, cooked
  • 1 lb cheese tortellini Cook until tender, then drain and rinse cold.
Bacon
  • 10 bacon Cook until crispy, drain, and crumble.
Sharp cheddar
  • 2 cup sharp cheddar cheese Cube for even melting and scooping.
Cherry tomatoes
  • 1 cup cherry tomatoes Halve so they distribute throughout the salad.
Red onion
  • 0.5 cup red onion Dice for a balanced bite.
Ranch dressing
  • 1 cup ranch dressing Use your favorite store-bought ranch.
Sour cream
  • 0.5 cup sour cream Adds creaminess and thickens the coating.
Fresh chives
  • 2 tbsp fresh chives Chopped; fold in for a mild onion-herb flavor.
Salt and pepper
  • salt and pepper Add to taste after combining and tossing.

Equipment

  • 1 sheet pan

Method
 

Cook the tortellini and bacon
  1. Cook the cheese tortellini according to package directions, then drain and rinse with cold water until cool to the touch. This prevents sticking and keeps the salad firm.
  2. Cook the bacon until crispy, then drain and crumble. Use the rendered fat-free crumbs so the salad stays creamy, not greasy.
Build the salad
  1. Combine the tortellini, crumbled bacon, cubed sharp cheddar, halved cherry tomatoes, and diced red onion in a large bowl. Toss briefly to distribute the mix evenly.
  2. Mix the ranch dressing and sour cream with the chopped fresh chives, plus salt and pepper to taste, until smooth and thick. The coating should cling so every bite looks creamy.
  3. Pour the ranch mixture over the tortellini mixture and toss well until the pasta is evenly coated. Scrape the bottom and sides of the bowl for full coverage.
Chill
  1. Refrigerate the tortellini salad for at least 2 hours before serving. It will thicken as the cheddar and dressing set, giving a spoonable, creamy texture.

Notes

For best texture, rinse the tortellini very thoroughly with cold water and let it drain well so the dressing doesn’t get watery. Store in the refrigerator up to 3 days; it does not freeze well due to dairy texture. If you want a lighter version, swap in reduced-fat ranch and reduced-fat sour cream to cut calories while keeping the creamy coating.