Bacon Ranch Tortellini Salad


1 (15 ounce) bag cheese-filled tortellini pasta
16 ounces grape tomatoes, halved
1 orange bell pepper, cut into bite size pieces
1 yellow bell pepper, cut into bite size pieces
1 English cucumber, cut into spears and then quartered
1/2 medium red onion, rough dice
1 (4.25 ounce) can sliced black olives
4 ounces sharp cheddar cheese, cubed
1 cup bacon crumbles (1 pound cooked, cooled and crumbled)

Easy Ranch Dressing
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup milk
3 tablespoons dry ranch salad dressing mix
2 tablespoons fresh lemon juice
2 cloves minced garlic (or 1 teaspoon garlic paste)
1 teaspoon course ground black pepper

Bring a large pot of water to a boil. Cook tortellini according to directions on the package (do not add salt to the water). Drain and set aside to cool once cooked.

Meanwhile, prepare dressing: In a medium bowl whisk together mayonnaise, sour cream and milk. Add remaining dressing ingredients. Place in refrigerator until ready to dress salad.

Combine cooled tortellini and remaining salad ingredients in a large bowl. Pour dressing over salad and gently toss with salad tongs until well coated.  Refrigerate until ready to serve.

Serve and enjoy!

COOK'S NOTES: Salad is excellent the next day. If you prefer your salad more vegetable heavy, add 1 more orange pepper, 1yellow pepper, 1 cucumber. Follow the instructions for the remaining steps.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2015 The Slow Roasted Italian – All rights reserved.