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!
Course: Main Course, side
Keyword: BLT Tortellini Salad
Author: Garnish and Glaze
1poundcheese filled tortellini
3cupRomaine lettuce, chopped, packed
1 1/2cupsgrape tomatoes, halved
1/4red onion, sliced thin
3tablespoonflat Italian parsley, chopped
For the Dressing:
1cupplain Greek yogurt*, (or mayonnaise)
3tablespoonsranch 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.