Name: Creamy Ranch Tortellini Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 pound cheese tortellini, cooked and drained; 1/2 cup mayonnaise; 1/2 cup sour cream; 1/4 cup ranch dressing mix (dry); 1 tablespoon fresh dill, chopped; 1 cup cherry tomatoes, halved; 1/2 cup cucumber, diced; 1/2 red onion, finely chopped; 1/2 cup shredded carrots; Salt and pepper to taste

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This creamy ranch tortellini pasta salad is one of those dishes I keep coming back to whenever I want something refreshing yet comforting. It’s loaded with tender cheese-filled tortellini, crisp fresh vegetables, and a rich, tangy ranch dressing that clings to every bite. I love how quickly it comes together, making it perfect for summer gatherings, potlucks, or even a quick lunch at home.

Creamy Ranch Tortellini Pasta Salad

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound cheese tortellini, cooked and drained

½ cup mayonnaise

½ cup sour cream

¼ cup ranch dressing mix (dry)

1 tablespoon fresh dill, chopped

1 cup cherry tomatoes, halved

½ cup cucumber, diced

½ red onion, finely chopped

½ cup shredded carrots

Salt and pepper to taste

Directions

I cook the tortellini according to the package instructions, then drain and rinse it under cold water to cool it down.

In a large bowl, I combine mayonnaise, sour cream, and ranch dressing mix, stirring until smooth and well blended.

I add the cooked tortellini, cherry tomatoes, cucumber, red onion, and carrots to the bowl, then gently mix to coat everything evenly.

I stir in the fresh dill and season with salt and pepper to taste.

I chill the salad in the refrigerator for at least 1 hour before serving so the flavors meld together beautifully.

I serve it cold and enjoy.

Servings and timing

Servings: 6

Prep time: 15 minutes

Cooking time: 10 minutes

Total time: 25 minutes

Calories: 350 kcal per serving

Variations

I sometimes swap the cheese tortellini for spinach tortellini for extra flavor.

I like adding crispy bacon bits for a smoky, savory twist.

If I want a lighter version, I replace the mayonnaise with Greek yogurt.

I occasionally throw in chopped bell peppers for more crunch and color.

For a spicy kick, I stir in a pinch of cayenne pepper or diced jalapeños.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. I find that the flavor actually deepens after sitting overnight. If the dressing thickens too much, I stir in a splash of milk or a little extra ranch dressing before serving. I always serve it cold, so reheating isn’t necessary.

FAQs

Can I make this salad ahead of time?

Yes, I often make it a day in advance so the flavors can develop.

Can I use frozen tortellini?

Absolutely, I cook it according to package directions and let it cool before mixing.

Can I add protein to make it a full meal?

Yes, I’ve added grilled chicken or diced ham before, and both work perfectly.

What other dressings can I use?

I sometimes swap ranch for Caesar, Italian, or a creamy herb dressing for variety.

How can I make this salad lighter?

I replace the mayonnaise with Greek yogurt and use light sour cream for a healthier twist.

Conclusion

I love how this creamy ranch tortellini pasta salad is both indulgent and refreshing. It’s easy to prepare, full of flavor, and endlessly adaptable to what I have in the fridge. Whether I’m making it for a barbecue, packing it for lunch, or just craving a cool, satisfying dish, it always hits the spot.

Recipe:

Creamy Ranch Tortellini Pasta Salad

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Author: Cheryl
Total Time: 25 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

A refreshing yet comforting pasta salad made with cheese-filled tortellini, crisp vegetables, and a creamy, tangy ranch dressing. Perfect for summer gatherings, potlucks, or a quick lunch, this dish comes together quickly and tastes even better after chilling.

Instructions

Cook tortellini according to package instructions, then drain and rinse under cold water to cool.
In a large bowl, combine mayonnaise, sour cream, and ranch dressing mix. Stir until smooth and well blended.
Add cooked tortellini, cherry tomatoes, cucumber, red onion, and carrots to the bowl. Gently toss to coat evenly.
Stir in fresh dill and season with salt and pepper to taste.
Chill in the refrigerator for at least 1 hour before serving to allow flavors to meld.
Serve cold and enjoy.