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.

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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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.

Notes

Swap cheese tortellini for spinach tortellini for extra flavor.

Add crispy bacon bits for a smoky twist.

Replace mayonnaise with Greek yogurt for a lighter version.

Add chopped bell peppers for extra crunch and color.

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

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: No-Cook after boiling pasta
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe
Calories: 350 kcal
Sugar: 4 g
Sodium: 680 mg
Fat: 22 g
Saturated Fat: 8 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 29 g
Fiber: 2 g
Protein: 10 g
Cholesterol: 45 mg