Bacon Ranch Tortelloni Salad

Name: Bacon Ranch Tortelloni Salad with Tomato & Scallions
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 4 ounce Bacon; 2 unit Scallions; 1 unit Tomato; 1 unit Long Green Pepper; 9 ounce Tortelloni; 1.5 ounce Buttermilk Ranch Dressing; 1.5 ounce Italian Dressing

with Tomato & Scallions

Recipe Development TeamPublished on August 29, 2023

3.6

(482 customers rated)

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Ever wonder, “Why have an average-sized bite of cheesy stuffed pasta?” You’re asking the right questions, friend. That’s why our chefs created this 15-minute lunch idea featuring tortelloni (the jumbo brother of tortellini), tossed with crispy bacon, juicy tomato, and green pepper in a delicious duo of buttermilk ranch and Italian dressings. This pasta salad is perfect at room temperature, making it an ideal office lunch that’s perfect for potlucks and picnics, too). Thanks to tortelloni, you can go big and stay home!

Tags:

New

•Easy Cleanup

•Quick

Allergens:

Eggs

•Milk

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

4 ounce

Bacon

2 unit

Scallions

1 unit

Tomato

1 unit

Long Green Pepper

9 ounce

Tortelloni

(Contains: Eggs, Milk, Wheat)

1.5 ounce

Buttermilk Ranch Dressing

(Contains: Eggs, Milk)

1.5 ounce

Italian Dressing

(Contains: Milk)

Nutrition Values

/ per serving

Calories830 kcal

Fat53 g

Saturated Fat17 g

Carbohydrate64 g

Sugar15 g

Dietary Fiber7 g

Protein23 g

Cholesterol135 mg

Sodium1640 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pan

•Paper Towel

•Large Bowl

•Plastic Wrap

•Strainer

Instructions

• Heat a medium dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop bacon.

• While bacon cooks, wash and dry produce. Trim and thinly slice scallion greens (save scallion whites for another use). Dice tomato into ½-inch pieces. Core and dice green pepper into ½-inch pieces.

• Place tortelloni and 2 TBSP water (4 TBSP for 4 servings) in a large microwave-safe bowl. Cover tightly with plastic wrap; microwave for 2 minutes (3 minutes for 4). Without removing plastic wrap, carefully shake bowl several times to toss tortelloni; microwave until pasta is tender, 2–4 minutes more. TIP: If cooking from frozen, you may need an extra minute.

• Drain tortelloni; rinse with cold water until cooled. Shake off excess water; pat dry with paper towels. Wash out bowl.

• Return drained tortelloni to bowl; add ranch dressing, Italian dressing, green pepper, scallion greens, and tomato. Stir until thoroughly combined.

• Divide tortelloni salad between bowls; top with bacon and serve.

Bacon is fully cooked when internal temperature reaches 145°.