BLT Tortellini Salad is loaded with bacon, fresh juicy summer tomatoes, crisp Romaine lettuce, cheese filled tortellini and creamy avocado. It’s your favorite sandwich deconstructed and made into an amazing pasta salad. This is a great side for your next summer barbecue! (I first shared this recipe on The Recipe Critic where I am a contributor.)
‘Tis the season for pasta salads and this BLT Tortellini Salad is always a hit. This pasta is loaded, creamy, and can be served as a main course or as a side at a potluck. Looking for more sides at your potluck? Try Slow Cooker Baked Beans with Bacon, Frog Eye Fruit Salad, or Crunchy Asian Broccoli Slaw.
BLT Pasta Salad
Have you ever had tortellini pasta salad? It’s amazing! You won’t want to go back once you try it. But it’s not just the type of pasta that makes this salad so good, it’s also loaded with BACON… And creamy avocado, juicy tomatoes, and crisp romaine lettuce.
How to Make BLT Tortellini Pasta Salad?
- In a large pot, boil salted water and cook the tortellini according to the directions on the package. Drain and then place in a bowl of ice water to chill. Once the ice melts and the pasta is cold, drain again.
- Cook the bacon over medium heat in a skillet or bake in the oven. Drain the bacon on a paper towel lined plate. Chop up when cooled.
- For the dressing, whisk together the Greek yogurt (or mayonnaise), milk, and ranch seasoning.
- In a large bowl, add tortellini, bacon, lettuce, tomatoes, avocado, red onion, and parsley. Pour on desired amount of dressing and toss until evenly coated.
Can I make BLT Pasta Salad in advance?
Yes! Make the recipe as directed but place the bacon in a separate air tight container so it doesn’t get floppy. You also need to wait to add the avocado until just before serving since avocados brown quickly.
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 and pour it over the salad just before serving and then toss the salad together.
How to bake bacon?
Line a baking sheet with parchment paper, lay the bacon slices on a large rimmed baking sheet in one single layer and bake for 12-15 minutes at 425 degrees F until desired crispiness.
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 and in about 15 minutes you’ll have perfectly cooked bacon without getting grease all over your stove top.
MORE DELICIOUS PASTA RECIPES TO TRY:
- Chicken Pasta Salad
- Rainbow Italian Tortellini Pasta Salad
- Easy Mediterranean Pasta Salad
- Summer Veggie Pasta Salad
- Amish Pasta Salad
- Mexican Street Corn Pasta Salad
TOOLS USED TO MAKE BLT PASTA SALAD:
Pot & Skillet Set– These are the skillets and pots I use. They have a heavy bottom making them sturdy and cook the food evenly. I use these multiple times a day.
Cutting board– I love having various sizes of cutting boards and these are awesome because they won’t slip and slide around on the counter.
Knife Set– I got this when I got married almost 8 years ago. I use them multiple times a day and they’re still going strong!
BLT Tortellini Salad
Ingredients
- 1 pound cheese filled tortellini
- 1/2 pound bacon
- 3 cup Romaine lettuce, chopped, packed
- 1 1/2 cups grape tomatoes, halved
- 1 avocado, diced
- 1/4 red onion, sliced thin
- 3 tablespoon flat Italian parsley, chopped
For the Dressing:
- 1 cup plain Greek yogurt*, (or mayonnaise)
- 1/2 cup milk
- 3 tablespoons ranch seasoning mix
Instructions
- In a large pot, boil salted water and cook the tortellini according to the directions on the package. Drain and then place in a bowl of ice water to chill. Once the ice melts and the pasta is cold, drain again.
- Cook the bacon over medium heat in a skillet or bake in the oven**. Drain the bacon on a paper towel lined plate. Chop up when cooled.
- For the dressing, whisk together the Greek yogurt (or mayonnaise), milk, and ranch seasoning.
- In a large bowl, add tortellini, bacon, lettuce, tomatoes, avocado, red onion, and parsley. Pour on desired amount of dressing and toss until evenly coated.
Notes
Leave a Reply