Creamy Tortellini Salad with Chicken, Bacon, and Ranch Dressing

Published on March 8, 2021

• 1 (9 ounce) package refrigerated cheese tortellini

• ¼ cup ranch dressing

• 1 tablespoon milk

• 8 ounces cubed, cooked chicken

• 2 ½ ounces fresh mozzarella, diced

• ⅓ cup chopped cooked bacon

• 2 tablespoons chopped green onions

• 1 tablespoon chopped fresh flat-leaf parsley

• salt and freshly ground black pepper to taste (optional)

1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Run tortellini under cold water and drain. Store in the refrigerator until chilled, at least 30 minutes.

2. Stir ranch dressing and milk together in a large bowl. Add chilled pasta, cooked chicken, mozzarella, bacon, green onions, and parsley.

3. Toss to combine. Season with salt and pepper if desired.

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Nutrition Facts (per serving)

528Calories30g Fat32g Carbs33g Protein

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Nutrition FactsServings Per Recipe4Calories528% Daily Value *Total Fat30g38%Saturated Fat10g50%Cholesterol105mg35%Sodium881mg38%Total Carbohydrate32g11%Dietary Fiber2g6%Total Sugars3gProtein33gVitamin C2mg10%Calcium160mg12%Iron1mg6%Potassium221mg5%

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