‘Tis the season for PASTA SALADS!! I am obsessed with making and devouring these bowls of goodness. In the summer, I make one on Sunday afternoons and then eat on them all week (let’s be real, I eat it all by Tuesday and make another one to finish off the week). I love to have them for lunch and especially to take to the pool. I also serve pasta salads alongside a protein as a summer side too. You just can’t go wrong with one of these!
Today’s recipe has all the flavors of a B.L.T. sandwich but in pasta salad form. This recipe is so, so, so good! You might even consider making it a double batch!
This recipe serves about four. You’ll notice that I say “about” a lot in this recipe. That’s the beauty of a pasta salad…you can add as little or as much as you like as you assemble.
1 package of cheese tortellini
6 pieces of bacon, cooked to crisp and crumbled
about 3 cups of fresh spinach leaves, chopped
about 2 cups of cherry tomatoes, halved
about 3 tablespoons of snipped chives
about a 1.5 cups of Ranch dressing (buy a good quality one!)
salt and pepper
Bring a large pot of water up to a boil. Drop your tortellini in and cook to al dente (about 4 minutes, do not over cook!). As soon as it’s ready (they’ll float to the top), drain the water from the pot and then immediately run cold water over the tortellini to get it nice and chilled (and stop the cooking process). Drain all of the water and then place your tortellini in a mixing bowl. Next, add your bacon pieces (reserving a little bit for the end to garnish), chopped spinach, tomato halves, chives (reserve a few to garnish), your Ranch and then a pinch of both salt and pepper. Toss everything together, cover and then place in the fridge for at least 3 hours up to 48 hours.
When you’re ready to serve, remove from fridge and garnish with a few bacon crumbles and snipped chives.
I’m telling you…SO DARN GOOD!