BLT Tortellini Salad

So the first time I tossed together this BLT tortellini salad, I honestly didn’t expect much. Just needed something quick – fridge diving on a hungry Wednesday night, you know? Cold-packed tortellini, some cherry tomatoes rolling around in the crisper, leftover crispy bacon from breakfast (don’t ask why I made extra… maybe I knew), and before I knew it, I had this warm-meets-cool, smoky-creamy salad that stopped me in my tracks. The tortellini are plump and soft, a little chewy, then that salted crunch of bacon hits you, mixed with juicy tomatoes and crisp greens… it’s like a sandwich and a pasta dish had a joyful, slightly messy baby. There’s nothing fussy about it – but oh, it hits every note.

Why You’ll Crave It

• It’s comfort food pretending to be a salad… but don’t worry, it gets away with it
• Five main ingredients. That’s it. You can remember them without looking
• Takes less time to make than it takes to scroll through takeout options
• Hot, cold, room temp? It works – and travels beautifully for lunches or potlucks
• The bacon flavor mingles with creamy ranch and soft cheesy pasta in the best possible way

The first time I made this, I just stood over the sink eating forkfuls right from the bowl – it never even made it to a plate.

What You’ll Need

• Fresh tortellini (250g): cheese-filled ones are perfect, and they cook in just a few minutes
• Bacon (4 slices, chopped): salty and crisp – cook it till the edges curl and darken
• Cherry tomatoes (200g, halved): juicy little gems – I like the multicolored ones if I can find them
• Baby spinach (100g): or substitute arugula for a peppery kick
• Ranch dressing (100ml): store-bought works, but if you’ve got homemade, all the better

Easy How-To

Boil the tortellini

Bring a pot of salted water to a boil, toss in the tortellini, and cook it like the package says – usually just 3 or 4 minutes until they bob up and look a little plumper. Drain, and if you’re not ready to mix yet, rinse ‘em under cool water so they stop cooking.

Fry the bacon

Lay out the bacon in a cold skillet (trust me), turn the heat to medium, and let it slowly crisp. Flip once or twice, and when it’s good and golden, park it on paper towels. Once it cools – crumble, or just… tear with your fingers, which is what I usually do.

Chop and prep

While the bacon sizzles, halve the cherry tomatoes and toss the spinach to loosen it a bit. No need for fancy knife work, just rough and ready. Everything’s getting tossed together soon anyway.

Bring it together

In a big bowl (bigger than you think you’ll need), combine the warm tortellini, spinach, cherry tomatoes, and crumbled bacon. Pour in the ranch – start with half, you can always add more. Gently toss – big spoon, or better yet, clean hands.

Taste and tweak

Pause here. Taste a bite. Maybe it needs a pinch of salt or a crack of black pepper? Possibly a drizzle more dressing? Trust your palate – this salad forgives.

Dish it up

Spoon into bowls, or heap it onto a platter if you’re serving guests. A little more bacon over the top makes it look extra good. And it actually is best the first 30 minutes after making – so eat up.

Good to Know

• If you accidentally overcook the tortellini, no big deal – just chill them a bit before tossing, they’ll firm up
• If your dressing is too thick to coat everything, a splash of milk or lemon juice can lighten it up
• Spinach tends to wilt a little when mixed with warm pasta – I love that, but if you want max freshness, wait until pasta has cooled completely

Serving Ideas

• Serve with a wedge of crusty sourdough, maybe rubbed with garlic and grilled – it pairs beautifully
• Ladle into mason jars (if you’re into that) for a bright, picnic-ready lunch
• Top with a soft-poached or jammy egg for an unexpected brunch vibe

Top Tricks

• If you want it extra chilled, make the pasta ahead of time and toss everything right from the fridge just before serving
• Add the dressing little by little – it’s easier to add more than to try and undo overdressing
• Crispy prosciutto works beautifully instead of bacon, if you’re feeling fancy

Frequently Asked Questions

Can I make this BLT tortellini salad ahead of time?

You can, but keep the dressing separate until just before eating – the tortellini absorb flavor beautifully, but spinach tends to wilt if it sits dressed for too long.

What kind of tortellini should I use?

I like the cheese-filled ones for how they round out the rest of the salad – but you could play with flavors, like basil-pesto or even mushroom if you’re feeling adventurous.

Can I make this gluten-free?

Yes – just use gluten-free tortellini or your preferred pasta substitute. Plenty of great options out there now. Always check your bacon and dressing labels too, just in case.

Does it work without bacon?

Actually… yes. Smoky roasted chickpeas or a dash of smoked paprika in the dressing can give a hint of that savory depth. But I’ll admit – the bacon really does sing.

Conclusion

The BLT tortellini salad feels like summer picnics and late lunches and fridge-foraging adventures all rolled into one. It’s fast, wildly satisfying, and soft with just the right crunch. Make it once… you’ll start looking for excuses to make it again.

More recipes suggestions and combination

Caprese Tortellini Salad

A handful of cherry tomatoes, torn basil, small mozzarella balls, olive oil and balsamic – nostalgic and bright.

Greek Tortellini Salad

Cucumbers, feta, olives, red onion, a lemon-oregano vinaigrette – simple, bold, and briny.

Asian-inspired Tortellini Salad

With sesame oil, rice vinegar, sliced scallions, shredded carrots… and maybe a tumble of edamame.

Southwestern Tortellini Salad

Corn, black beans, cilantro, a drizzle of chipotle-lime dressing. Even a little avocado, if you’re lucky.

Italian Sausage and Broccoli Tortellini

For when you want something heartier – savory sausage, sautéed garlic broccoli, and a dusting of Parmesan. Hits the spot.