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BLT Tortellini Pasta Salad is your favorite sandwich turned into a delicious, refreshing salad you can share with others. This salad is so easy to make and perfect for serving at any gathering. With loads of bacon, crisp Romaine lettuce, juicy tomatoes, and cheese-filled tortellini, it’s sure to be a hit!
Spring is finally here! Outdoor barbecue potlucks will be in full swing before you know it, and this BLT Tortellini Pasta Salad needs to be present. Don’t forget The World’s Best Baked Beans, Classic Potato Salad, and Ambrosia Salad too!
BLT Tortellini Pasta Salad
A BLT is hands down one of my favorite sandwiches! Just imagine the warm, crispy bacon paired with refreshing, crisp lettuce and a perfectly ripe, juicy tomato—all sandwiched between toasted bread… mmmm! In this recipe, we switch things up by using pasta instead of bread—specifically, cheese-filled tortellini! Trust me, this combination is too delicious not to share!
Ingredients for BLT Tortellini Salad
The flavors from this list of ingredients, combine so nicely that it’s sure to be a hit at your next get-together. For exact measurements, scroll to the recipe card below.
Salad
- Cheese tortellini:
- Cooked Bacon:
- Chopped Romaine Lettuce:
- Cherry Tomatoes:
- Shallots:
Dressing Ingredients
- Mayonaise:
- Sour Cream:
- Milk:
- Ranch Seasoning Mix
How to Make BLT Tortellini Pasta Salad?
With just a few fresh ingredients, this amazing salad comes together quickly and easily. What I love most is its hearty goodness, making it a go-to for busy weeknights or a standout side dish at any gathering.
- Pasta: Bring a large pot of salted water to a rolling boil, then cook the tortellini according to the package instructions. Drain the pasta and then rinse with cold water to cool it. Once cooled, shake off the excess water and toss it with a bit of olive oil. Set aside.
- Dressing: Prepare the dressing by whisking the mayonnaise, sour cream, milk, and ranch together in a small bowl.
- Combine: Add all the ingredients to a large bowl and then top with the dressing. Toss until evenly coated. Cover and refrigerate until you are ready to serve.
Tip For Baking the Best Bacon
Follow the simple steps below to cook your bacon for this BLT tortellini pasta without getting grease all over.
- Prep: Line a baking sheet with parchment paper. Lay the bacon slices in one layer, and bake for 12-15 minutes at 425 degrees Fahrenheit until desired crispiness.
- Bake: Cooking time will depend on the thickness of the bacon. There’s no need to flip the bacon. Just place the pan in the middle of the oven for about 15 minutes, or until its crispy!
Can I Make BLT Pasta Salad in Advance?
If you need to make this recipe for a gathering and want to save time, follow the steps below.
- Separate: Follow the BLT pasta salad recipe, but place the bacon in a separate airtight container to prevent it from getting soft.
- Dressing: Salad dressing makes lettuce go limp, so it’s always best to wait to add it until right before serving. Keep the dressing in a jar, pour it over the salad just before serving, and then toss the salad together.
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BLT Tortellini Pasta Salad
Ingredients
- 1 pound cheese tortellini
- ½ pound bacon, cooked crisp
- 2-3 cups romaine lettuce, chopped
- 1 pint cherry tomatoes , halved
- 1 small shallot, sliced thin
Dressing
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup milk
- 1 packet Ranch seasoning mix, about 1 ½ tablespoons
Instructions
- Bring a large pot of salted water to a rolling boil and cook the tortellini according to the package instructions. Drain the pasta and rinse with cold water to cool it. Once cooled, shake off the excess water and toss it with a little olive oil. Set aside.
- Prepare the dressing by whisking the mayonnaise, sour cream, milk, and ranch together in a small bowl.
- Add all the ingredients to a large bowl and top with the dressing. Toss until evenly coated. Cover and refrigerate until you are ready to serve.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This salad was amazing! I followed the instructions, minus the parsley, I made roumalade dressing (Originally I was going to make a different salad and already made the dressing in the morning). So good, thank you for sharing the recipe and inspiring us home chefs 😁 I will definitely make this again.
Added some chopped up leftover grilled chicken and made it a one dish dinner for a hot July day. Absolutely perfect, thank you!
This salad was a HIT! Office potluck went great and many wanted the recipe to make at home.
great recipe, thank you, I’ve just about run out of salad inspiration so this really helps. much appreciated