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BLT Tortellini Salad

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!
Prep Time10 mins
Cook Time10 mins
Cooling time10 mins
Total Time30 mins
Course: Main Course, side
Cuisine: American
Keyword: BLT Tortellini Salad
Servings: 8
Calories: 381kcal
Author: Garnish and Glaze


  • 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


  • 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.


*If using mayonnaise, you'll need to add up to 1/2 cup more milk to thin it to the right consistency.
**Bake Bacon: Preheat oven to 425 degrees F. Lay bacon on a large rimmed bacon sheet in a single layer. Cook for 12-14 minutes until cooked through. Remove from pan and drain on a paper towel lined plate.


Calories: 381kcal | Carbohydrates: 34g | Protein: 16g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 42mg | Sodium: 877mg | Potassium: 358mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1970IU | Vitamin C: 9.3mg | Calcium: 141mg | Iron: 2mg