A creamy ranch tortellini pasta salad is one of my favorite quick and fresh side dishes to make. It’s full of tender cheese tortellini, crunchy fresh vegetables, and a smooth, tangy ranch dressing that ties everything together. I love preparing this for summer barbecues, picnics, or even as a light lunch because it’s easy, flavorful, and always a crowd-pleaser.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound cheese tortellini (fresh or frozen)
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, finely chopped
1/4 cup shredded carrots
1/4 cup fresh parsley, chopped
1 cup ranch dressing (store-bought or homemade)
1 tablespoon olive oil
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.
In a large bowl, I combine the cooked tortellini, cherry tomatoes, cucumber, red onion, shredded carrots, and fresh parsley.
I drizzle everything with ranch dressing and olive oil, then toss gently until all the ingredients are evenly coated.
I season with salt and pepper to taste, then refrigerate the salad for at least 30 minutes so the flavors can meld.
I serve it chilled and enjoy every creamy, flavorful bite.
Servings and timing
This recipe makes 4 servings. It takes about 10 minutes to prep, 5 minutes to cook, and is ready in 15 minutes total. Each serving has around 320 kcal.
Variations
I sometimes swap the cheese tortellini for spinach tortellini for a slightly different flavor. If I want more protein, I add grilled chicken, crispy bacon, or diced ham. For extra freshness, I throw in bell peppers or sweet corn. When I’m in the mood for a bit of a kick, I use a spicy ranch dressing instead of the regular one.
Storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. Since this is a cold salad, I don’t reheat it, but I like to give it a gentle stir before serving to redistribute the dressing. If the salad seems a bit dry after storing, I add a small splash of ranch to refresh it.
FAQs
How do I keep the pasta from getting mushy?
I make sure to cook the tortellini just until al dente, then rinse it under cold water to stop the cooking process.
Can I make this pasta salad ahead of time?
Yes, I often prepare it a day in advance and keep it in the fridge. The flavors actually get better after sitting for a few hours.
What type of ranch dressing works best?
I usually go for a creamy, thick ranch dressing, but both store-bought and homemade versions work well.
Can I freeze this salad?
I don’t recommend freezing it since the pasta and vegetables can lose their texture once thawed.
How can I make this recipe healthier?
I sometimes use a light ranch dressing and add more fresh vegetables to increase the nutritional value without losing flavor.
Conclusion
This creamy ranch tortellini pasta salad is one of those recipes I love having in my back pocket for busy days, casual get-togethers, or warm-weather meals. It’s quick, satisfying, and adaptable to whatever I have on hand. Once I make it, I find myself reaching for it again and again because it’s just that easy and delicious.
📖 Recipe:
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Creamy Ranch Tortellini Pasta Salad
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A quick and flavorful side dish made with tender cheese tortellini, fresh crunchy vegetables, and a creamy tangy ranch dressing. Perfect for summer barbecues, picnics, or as a light lunch.
Ingredients
1 pound cheese tortellini (fresh or frozen)
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, finely chopped
1/4 cup shredded carrots
1/4 cup fresh parsley, chopped
1 cup ranch dressing (store-bought or homemade)
1 tablespoon olive oil
Salt and pepper to taste
Instructions
- Cook the tortellini according to package instructions. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooked tortellini, cherry tomatoes, cucumber, red onion, shredded carrots, and fresh parsley.
- Drizzle with ranch dressing and olive oil, then toss gently until evenly coated.
- Season with salt and pepper to taste.
- Refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled and enjoy.
Notes
Cook tortellini just until al dente to prevent mushiness.
For variation, swap cheese tortellini for spinach tortellini or add proteins like grilled chicken, bacon, or ham.
Add extra vegetables like bell peppers or corn for freshness.
Use spicy ranch for a kick.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-cook after pasta boiling
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 35 mg
