Ingredients

The following ingredients have 8 Servings
  • 15 ounces cheese-filled tortellini pasta
  • 16 ounces grape tomatoes (halved)
  • 2 bell peppers (1 orange and 1 yellow, cut into bite-size pieces)
  • 1 English cucumber (cut into spears and then sliced)
  • 1/2 medium red onion (rough dice)
  • 4.25 ounce can sliced black olives
  • 4 ounces sharp cheddar cheese (cubed)
  • 1 cup bacon crumbles (1 pound cooked, cooled and crumbled)
  • 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

Instruction

  • 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.
  • Meanwhile, prepare the salad dressing: In a medium bowl whisk together mayonnaise, sour cream, and milk. Add remaining dressing ingredients. Place in refrigerator until ready to dress the salad.
  • Combine tortellini 1/2 of salad dressing and toss to combine.
  • Add remaining salad ingredients in a large bowl, toss until combined. Reserve the remaining dressing. Refrigerate until ready to serve.
  • When ready to serve, pour the dressing over the salad and gently toss with salad tongs until well coated.