Categories: Salad

Ingredients

• 1 (15 ounce) bag cheese-filled tortellini pasta
• 16 ounces grape tomatoes, halved
• 1 orange bell pepper, cut into bite size pieces
• 1 yellow bell pepper, cut into bite size pieces
• 1 English cucumber, cut into spears and then quartered
• 1/2 medium red onion, rough dice
• 1 (4.25 ounce) can sliced black olives
• 4 ounces sharp cheddar cheese, cubed
• 1 cup bacon crumbles (1 pound cooked, cooled and crumbled)
• Easy Ranch Dressing
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup milk
• 3 tablespoons dry ranch salad dressing mix
• 2 tablespoons fresh lemon juice
• 2 cloves minced garlic (or 1 teaspoon garlic paste)
• 1 teaspoon course ground black pepper

Directions

1. Bring a large pot of water to a boil. Cook tortellini according to directions on the package (do not add salt to the water). Drain and set aside to cool once cooked.

2. Meanwhile, prepare dressing: In a medium bowl whisk together mayonnaise, sour cream and milk. Add remaining dressing ingredients. Place in refrigerator until ready to dress salad.

3. Combine cooled tortellini and remaining salad ingredients in a large bowl. Pour dressing over salad and gently toss with salad tongs until well coated. Refrigerate until ready to serve.

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