Tortellini Ranch Pasta Salad
Servings: 10
Calories: 364kcal
Serve this Tortellini Ranch Pasta Salad for lunch or dinner on a hot summer day just as is, or serve it as a side with your favourite summer grilled mains! The diced cheddar cheese and the crumbled smoky bacon make this pasta salad extra delicous!
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Ingredients
- 500 grams cheese tortellini pasta, cooked according to package instructions, drained and rinsed under cold water until cold
- 1 cup cheddar cheese, diced
- 1 cup crumbled cooked bacon
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 3 teaspoons ranch seasoning
- 1 teaspoon dried dill
- 1/2 teaspoon ground black pepper
- 1/4 cup green onions, finely sliced
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Placed the cooked, cooled tortellini pasta into a large mixing bowl and set aside.
- In a smaller bowl, add the sour cream, mayonnaise, buttermilk, ranch seasoning, dried dill, and ground black pepper. Whisk to combine.
- Transfer the sauce mixture to the bowl of tortellini and add the cheese, bacon, green onions, and parsley. Stir well to combine.
- At this point, you should taste for seasoning. I did not add any extra salt because mayonnaise, bacon, cheese, and even the ranch seasoning can be quite salty depending on the brand you use. If you feel you need more salt, add it now and stir into the pasta salad.
- Transfer the salad to a glass bowl with a tight fitting lid. Refrigerate for at least 4 hours before serving.
Nutrition
Calories: 364kcal | Carbohydrates: 24g | Protein: 15g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 54mg | Sodium: 698mg | Potassium: 106mg | Fiber: 2g | Sugar: 2g | Vitamin A: 305IU | Vitamin C: 2mg | Calcium: 176mg | Iron: 2mg