Tortellini has a head start over regular pasta when it comes to salad — the cheese filling means you’re basically getting two ingredients in one, which is probably why it holds up so well against bold dressings and mix-ins. This collection of 13 tortellini pasta salad recipes runs the full range, from a classic Italian version everyone already knows to a few combinations you might not expect, like a taco-inspired salad and an Asian sesame take that borrows more from rice noodle dishes than typical pasta salad.

Some of these are built for a quick weeknight side, while others, like the buffalo chicken or shrimp versions, are hearty enough to serve as a full meal on their own. Each recipe includes a full ingredient list, step-by-step instructions, estimated nutrition per serving, and two sections worth reading before you start — Why It Works, covering the small technique choices that actually make a difference, and Worth Knowing, covering substitutions and how long each one realistically keeps. A shopping list and answers to common tortellini questions are near the end.

1. Classic Italian Tortellini Pasta Salad

This is the tortellini salad you’ll find at just about every potluck, and it earns its spot for good reason. Cheese tortellini gets tossed with cherry tomatoes, cucumber, black olives, and red onion, all coated in a zesty Italian dressing that soaks into the pasta pockets as it sits.

There’s nothing fussy about it, which is exactly the point — it’s the kind of dish you can throw together on a Tuesday afternoon without a grocery run, assuming you’ve got a bag of tortellini in the freezer.

410Calories

14gProtein

42gCarbs

20gFat

Why It Works

• Cooking the tortellini just until it floats, rather than the full package time, keeps the pasta pockets intact once they’re tossed with the vegetables — overcooked tortellini tends to split and lose its filling.
• Letting the salad sit in the fridge for at least an hour does more for this one than most, since the Italian dressing needs time to work its way into the tortellini rather than just coating the outside.
• Cutting the cucumber and tomatoes to roughly the same size as the tortellini pieces makes each bite more balanced instead of getting a mouthful of one ingredient at a time.

Worth Knowing

• Fresh tortellini from the refrigerated section holds its shape better here than the shelf-stable dried kind, which can turn tough once cooked and cooled.
• This salad keeps for a good three to four days, making it one of the more forgiving options if you’re prepping for the week rather than a single event.
• Bottled Italian dressing works fine, but a homemade version with a bit more garlic tends to taste less flat once the salad has chilled.

Ingredients

• 20 oz cheese tortellini
• 1 1/2 cups cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup black olives, halved
• 1/4 red onion, diced
• 1/2 cup Italian dressing
• Salt and black pepper to taste

Instructions

1. Cook the tortellini in salted boiling water until it floats to the surface, then drain and let cool.
2. In a large bowl, combine the cooled tortellini, cherry tomatoes, cucumber, olives, and red onion.
3. Pour the Italian dressing over the salad and toss gently.
4. Season with salt and pepper.
5. Refrigerate for at least an hour before serving.
6. Give it one more toss right before serving, since the dressing tends to settle at the bottom.

2. Pesto Tortellini Pasta Salad

If you’ve got a jar of pesto sitting in the fridge with nothing to do, this is where it goes. Cheese tortellini gets coated in vibrant basil pesto, then mixed with halved cherry tomatoes and toasted pine nuts for a bit of crunch.

This one tastes more elevated than the effort it actually takes, which makes it a reliable pick when you want something that feels a little more special without extra work.

440Calories

15gProtein

38gCarbs

27gFat

Why It Works

• Tossing the tortellini with pesto while it’s still warm helps the oil-based sauce coat the pasta more evenly than waiting until it’s fully cooled.
• Toasting the pine nuts in a dry skillet for a couple of minutes before adding them keeps their crunch intact — skipping this step leaves them tasting flat and a little raw.
• A squeeze of lemon juice stirred into the pesto slows down the basil’s tendency to darken, which matters if you’re making this ahead of time.

Worth Knowing

• Store-bought pesto works fine, though it’s worth checking the label since some jarred versions lean heavily on cheaper oils that taste a bit flat compared to a good olive oil base.
• This salad looks its best within the first day; the basil naturally darkens with time, so it’s a better fit for same-day serving than a make-ahead dish for later in the week.
• Walnuts are a reasonable, cheaper substitute for pine nuts if that’s what you have on hand.

Ingredients

• 20 oz cheese tortellini
• 3/4 cup basil pesto
• 1 1/2 cups cherry tomatoes, halved
• 1/4 cup pine nuts, toasted
• 1 tsp lemon juice
• Salt and black pepper to taste

Instructions

1. Cook the tortellini in salted boiling water until it floats to the surface, then drain.
2. While the tortellini is still warm, toss it with the pesto and lemon juice.
3. Let the tortellini cool slightly, then fold in the cherry tomatoes.
4. Season with salt and pepper.
5. Chill for 15 minutes.
6. Top with toasted pine nuts just before serving.

3. Buffalo Chicken Tortellini Pasta Salad

This one leans more toward a main course than a side dish. Shredded buffalo chicken gets tossed with cheese tortellini, celery, and shredded carrots, then finished with a drizzle of ranch to cool things down.

It’s built for game-day tables and anyone who thinks pasta salad should have a bit of heat, and the tortellini’s cheese filling actually plays surprisingly well against the tangy buffalo sauce.

480Calories

24gProtein

40gCarbs

24gFat

Why It Works

• Tossing the shredded chicken in buffalo sauce separately, before combining it with the tortellini, keeps the heat concentrated rather than diluted across the whole bowl.
• Adding the celery and carrots close to serving time keeps their crunch intact, since they soften if left sitting in the ranch drizzle for too long.
• Rotisserie chicken shreds far more easily than chicken cooked specifically for this recipe, and it saves a step most people are happy to skip.

Worth Knowing

• This is one of the spicier recipes on this list, so cutting the buffalo sauce with a bit of extra ranch is an easy way to tone it down for a crowd with mixed spice tolerance.
• Blue cheese crumbles are a natural addition here if you want to lean further into the classic buffalo wing flavor pairing.
• Because of the chicken, this salad is best eaten within two to three days rather than stretching it out over a full week.

Ingredients

• 20 oz cheese tortellini
• 2 cups shredded rotisserie chicken
• 1/3 cup buffalo sauce
• 2 celery stalks, thinly sliced
• 1/2 cup shredded carrots
• 1/2 cup ranch dressing

Instructions

1. Cook the tortellini in salted boiling water until it floats to the surface, then drain and let cool.
2. Toss the shredded chicken with the buffalo sauce until evenly coated.
3. In a large bowl, combine the cooled tortellini, buffalo chicken, celery, and carrots.
4. Add the ranch dressing and toss to coat.
5. Chill for 15 minutes.
6. Drizzle with a bit of extra ranch just before serving if you like.

4. Caesar Tortellini Pasta Salad

Caesar salad and pasta salad meet in the middle here. Cheese tortellini gets mixed with chopped romaine, shaved parmesan, and croutons, all coated in a creamy Caesar dressing that’s rich without being heavy-handed.

It’s a good option for anyone who finds regular Caesar salad a little too light to count as dinner — the tortellini bulks it up into something more substantial.

460Calories

16gProtein

40gCarbs

26gFat

Why It Works

• Adding the romaine and croutons right before serving, rather than mixing them in ahead of time, keeps the lettuce from wilting and the croutons from turning soggy in the dressing.
• Using a slightly thinner Caesar dressing than you might for a regular salad helps it coat the tortellini more evenly, since thick dressings tend to clump on pasta shapes.
• Shaving the parmesan with a vegetable peeler rather than grating it gives bigger, more satisfying flakes that hold up better once tossed with everything else.

Worth Knowing

• This salad doesn’t keep well as leftovers once the romaine and croutons are added, so it’s best to only dress the portion you’re serving that day if you’re making it ahead.
• Anchovy paste stirred into the dressing gives a more traditional Caesar depth if you want to build the dressing from scratch rather than using a bottled version.
• Grilled chicken is an easy addition here if you want to turn this into more of a full meal.

Ingredients

• 20 oz cheese tortellini
• 3 cups chopped romaine
• 1/2 cup shaved parmesan
• 1 cup croutons
• 1/2 cup Caesar dressing
• Black pepper to taste

Instructions

1. Cook the tortellini in salted boiling water until it floats to the surface, then drain and let cool.
2. In a large bowl, toss the cooled tortellini with the Caesar dressing.
3. Just before serving, add the chopped romaine and croutons, tossing to combine.
4. Top with shaved parmesan and a crack of black pepper.
5. Serve immediately for the best texture.
6. If making ahead, keep the romaine and croutons separate until you’re ready to serve.

5. Greek Tortellini Pasta Salad

This version swaps the usual Italian dressing for a lemon-oregano vinaigrette and leans into feta, kalamata olives, and cucumber instead. It’s lighter and brighter than most of the other salads on this list, closer to a Greek salad that happens to have tortellini in it.

It’s a good choice for a warmer day when a heavier, cheese-and-meat-loaded pasta salad feels like too much.

400Calories

15gProtein

38gCarbs

22gFat

Why It Works

• Salting the diced cucumber briefly and draining it before adding it to the salad keeps the lemon dressing from getting watered down as everything sits.
• Using fresh lemon juice rather than bottled makes a noticeable difference here, since the dressing doesn’t have much else going on to hide behind.
• Feta packed in brine holds its texture better than pre-crumbled feta, which tends to turn slightly mealy after a day in a cold, acidic dressing.

Worth Knowing

• This is one of the lighter, fresher-tasting salads on this list, making it a good contrast if you’re serving it next to something richer, like the bacon ranch version.
• Kalamata olives are worth seeking out here over regular black olives — their stronger, briny flavor suits the Greek direction of this recipe much better.
• This salad holds up well for two to three days, though the cucumber softens a bit more with each passing day.

Ingredients

• 20 oz cheese tortellini
• 3/4 cup crumbled feta
• 1/2 cup kalamata olives, halved
• 1 cucumber, diced and salted
• 1 cup cherry tomatoes, halved
• 1/4 cup olive oil
• 2 tbsp fresh lemon juice
• 1 tsp dried oregano

Instructions

1. Cook the tortellini in salted boiling water until it floats to the surface, then drain and let cool.
2. Salt the diced cucumber and let it drain in a colander for 10 minutes, then pat dry.
3. Whisk together the olive oil, lemon juice, and oregano.
4. In a large bowl, combine the cooled tortellini, feta, olives, cherry tomatoes, and drained cucumber.
5. Pour the dressing over the salad and toss gently.
6. Chill for at least 20 minutes before serving.

6. Bacon Ranch Tortellini Pasta Salad

There’s a reason bacon and ranch show up together so often — the combination just works. This one keeps it simple: cheese tortellini, crispy bacon bits, and shredded cheddar, all coated in a thick, creamy ranch dressing.

It’s rich, no question, but it’s also the kind of dish that disappears fastest at a potluck table, so it’s worth making a full batch rather than a small one.

500Calories

18gProtein

38gCarbs

31gFat

Why It Works

• Cooking the bacon until very crisp and holding some back to add just before serving keeps at least part of it crunchy, since bacon mixed in early softens after sitting in the dressing.
• Using a full-fat ranch rather than a light version helps the dressing cling to the tortellini instead of pooling at the bottom of the bowl.
• Cutting the cheddar into small cubes rather than using pre-shredded cheese gives a firmer bite that holds up better than shredded cheese, which tends to melt into the dressing slightly.

Worth Knowing

• This is one of the richer options on this list, so a smaller portion alongside something lighter tends to balance a meal better than serving it as the only dish.
• Turkey bacon works as a lighter substitute without changing the overall flavor much, since the smokiness carries most of the character here.
• This salad keeps for three to four days, making it a solid option for meal prep lunches through the week.

Ingredients

• 20 oz cheese tortellini
• 6 slices bacon, cooked and crumbled
• 1 cup shredded cheddar
• 3/4 cup ranch dressing
• Black pepper to taste

Instructions

1. Cook the tortellini in salted boiling water until it floats to the surface, then drain and let cool.
2. In a large bowl, combine the cooled tortellini, shredded cheddar, and half the bacon.
3. Pour in the ranch dressing and toss to coat.
4. Season with black pepper.
5. Chill for at least 20 minutes.
6. Top with the remaining bacon just before serving.

7. Caprese Tortellini Pasta Salad

This one keeps things close to the classic caprese pairing — fresh mozzarella, tomato, and basil — with tortellini standing in for the usual bread or plain pasta base. A drizzle of balsamic glaze ties it together at the end.

It’s simple enough that there’s not much room for anything to go wrong, which makes it a good pick if you’re short on time or cooking for someone with a mild palate.

450Calories

17gProtein

38gCarbs

26gFat

Why It Works

• Using fresh mozzarella pearls rather than shredded mozzarella keeps distinct, creamy bites throughout the salad instead of the cheese disappearing into everything else.
• Tearing the basil by hand rather than chopping it with a knife keeps the leaves from bruising and turning dark before serving.
• Adding the balsamic glaze right before serving, rather than mixing it in, keeps its syrupy texture distinct instead of thinning out and blending into the other liquids.

Worth Knowing

• This one is best within a day or two, since the fresh mozzarella and tomatoes both release moisture over time and can make the salad soggier the longer it sits.
• Balsamic glaze is thicker and sweeter than plain balsamic vinegar — using vinegar instead makes the salad noticeably more sour, so the glaze is worth tracking down specifically.
• This is a good one to bring to a gathering with picky eaters, since caprese flavors are about as universally liked as pasta salad ingredients get.

Ingredients

• 20 oz cheese tortellini
• 8 oz fresh mozzarella pearls
• 1 1/2 cups cherry tomatoes, halved
• 1/3 cup fresh basil, torn
• 2 tbsp olive oil
• 2 tbsp balsamic glaze
• Salt and black pepper to taste

Instructions

1. Cook the tortellini in salted boiling water until it floats to the surface, then drain and let cool.
2. In a large bowl, toss the cooled tortellini with the olive oil.
3. Add the mozzarella pearls and cherry tomatoes, tossing gently.
4. Season with salt and pepper.
5. Fold in the torn basil.
6. Drizzle with balsamic glaze right before serving.

8. Lemon Garlic Shrimp Tortellini Pasta Salad

This one feels a bit more like a warm-weather dinner than a side dish. Grilled shrimp and fresh parsley get tossed with cheese tortellini in a bright lemon-garlic dressing, keeping things light despite the tortellini’s richness.

It comes together quickly enough for a weeknight but tastes special enough to serve to guests, which is a nice combination to have in your back pocket.

420Calories

22gProtein

36gCarbs

19gFat

Why It Works

• Searing the shrimp just until opaque, rather than cooking them longer out of caution, keeps them tender instead of rubbery once they’re chilled and tossed with everything else.
• Letting the shrimp cool separately before combining them with the warm tortellini prevents them from overcooking further from residual heat.
• Using plenty of fresh garlic in the dressing, rather than garlic powder, gives the lemon dressing a sharper, more noticeable bite that stands up to the shrimp.

Worth Knowing

• Pre-cooked, frozen shrimp can be thawed and used here to save time, as long as they’re patted dry thoroughly before searing so they brown instead of steaming in the pan.
• This salad is best within a day of making it, since shrimp can turn slightly rubbery after too long in a cold, acidic dressing.
• Fresh dill is a nice addition alongside or instead of parsley if you want a slightly different herb profile.

Ingredients

• 20 oz cheese tortellini
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil, divided
• 3 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped

Instructions

1. Cook the tortellini in salted boiling water until it floats to the surface, then drain and let cool.
2. Pat the shrimp dry and season with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat and sear the shrimp for about 2 minutes per side, until just opaque.
3. Let the shrimp cool, then whisk together the remaining olive oil, lemon juice, lemon zest, and garlic.
4. In a large bowl, combine the cooled tortellini, shrimp, and parsley.
5. Pour the dressing over the salad and toss gently.
6. Chill briefly before serving.

9. Mediterranean Tortellini Pasta Salad

Sun-dried tomatoes, marinated artichoke hearts, and crumbled feta bring a savory, slightly tangy depth to this one, coated in a light olive oil dressing rather than anything heavier. It’s built around jarred pantry staples, which makes it easy to throw together without much fresh produce.

The sun-dried tomato oil doing double duty as part of the dressing is a small trick that saves you from needing a separate vinaigrette entirely.

430Calories

16gProtein

38gCarbs

24gFat

Why It Works

• Using a portion of the oil from the sun-dried tomato jar as the dressing base means the oil is already infused with tomato flavor, adding more depth than starting with plain olive oil.
• Draining the marinated artichoke hearts well before adding them keeps the dressing from getting watered down as the salad sits in the fridge.
• Chopping the sun-dried tomatoes into smaller pieces rather than leaving them in strips distributes their concentrated flavor more evenly throughout the salad.

Worth Knowing

• This salad’s flavor deepens considerably after a few hours in the fridge, making it a good one to prepare the morning of a gathering rather than right before serving.
• Sun-dried tomatoes packed in oil bring more flavor than the dry-packed variety, though they also add more fat, worth keeping in mind if that’s a consideration.
• This one keeps well for three to four days, holding up better than the fresher, dairy-heavy salads on this list.

Ingredients

• 20 oz cheese tortellini
• 1/2 cup sun-dried tomatoes in oil, chopped, oil reserved
• 1 cup marinated artichoke hearts, drained and quartered
• 3/4 cup crumbled feta
• 2 tbsp red wine vinegar
• Salt and black pepper to taste

Instructions

1. Cook the tortellini in salted boiling water until it floats to the surface, then drain and let cool.
2. Whisk together 3 tablespoons of the reserved sun-dried tomato oil with the red wine vinegar.
3. In a large bowl, combine the cooled tortellini, chopped sun-dried tomatoes, and artichoke hearts.
4. Pour the dressing over the salad and toss to combine.
5. Gently fold in the feta.
6. Chill for at least 20 minutes before serving.

10. Taco Tortellini Pasta Salad

This is a bit of an odd pairing on paper — Italian cheese tortellini meeting Tex-Mex taco flavors — but it works better than you’d expect. Seasoned ground beef, black beans, corn, and shredded cheese get tossed with the tortellini, topped with crushed tortilla chips for crunch.

It’s one of the heartier options on this list, closer to a full meal than a side, and it tends to be a hit with anyone who already likes taco salad.

520Calories

23gProtein

44gCarbs

26gFat

Why It Works

• Letting the seasoned ground beef cool completely before mixing it with the tortellini prevents residual heat from wilting the tortilla chips and softening the pasta’s texture.
• Adding the crushed tortilla chips only at the moment of serving, rather than mixing them in ahead of time, keeps them crunchy instead of turning soggy in the dressing.
• A squeeze of lime juice right before serving brightens the whole dish and cuts through the richness of the beef and cheese.

Worth Knowing

• This salad works well for meal prep as long as the tortilla chips are stored separately and added fresh to each portion right before eating.
• Ground turkey seasoned the same way is an easy substitute if you want something a bit lighter without changing the overall flavor profile.
• This is one of the more filling recipes on this list, so it holds up well as a standalone lunch rather than needing a side.

Ingredients

• 20 oz cheese tortellini
• 1 lb ground beef
• 2 tbsp taco seasoning
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup shredded cheddar
• 1 cup crushed tortilla chips
• 1/4 cup sour cream or ranch
• 1 lime, juiced

Instructions

1. Cook the tortellini in salted boiling water until it floats to the surface, then drain and let cool.
2. Brown the ground beef in a skillet, then stir in the taco seasoning according to the package instructions. Let cool.
3. In a large bowl, combine the cooled tortellini, beef, black beans, and corn.
4. Stir in the sour cream or ranch and lime juice, then fold in the shredded cheddar.
5. Chill for 15 minutes.
6. Top with crushed tortilla chips just before serving.

11. BLT Tortellini Pasta Salad

This one takes the classic bacon, lettuce, and tomato combination and folds it into a creamy mayo-dressed tortellini salad. It’s familiar and easy to like, which makes it a safe choice when you’re not sure what everyone at the table will go for.

The lettuce is the one thing to watch here — added too early, it wilts fast, so this is a salad best assembled close to serving time.

470Calories

16gProtein

38gCarbs

28gFat

Why It Works

• Cooking the bacon until very crisp and letting it cool completely before adding it to the salad keeps it from softening in the creamy dressing.
• Chopping the lettuce and adding it right before serving, rather than during the initial mix, is really the only way to keep this salad from turning limp within an hour.
• Using a slightly thinned-out mayo dressing, with a splash of the pasta cooking water whisked in, keeps it from sitting too heavy on the tortellini.

Worth Knowing

• This is one of the salads on this list that doesn’t reheat or store well once fully assembled — it’s really meant to be made and eaten the same day.
• If you want to make it ahead, keeping the lettuce separate and tossing it in right before serving solves most of the wilting issue.
• Diced avocado is a nice, if non-traditional, addition here if you want to round it out further.

Ingredients

• 20 oz cheese tortellini
• 6 slices bacon, cooked and crumbled
• 2 cups chopped lettuce
• 1 cup diced tomatoes
• 1/2 cup mayonnaise
• 1 tbsp apple cider vinegar
• Salt and black pepper to taste

Instructions

1. Cook the tortellini in salted boiling water until it floats to the surface, then drain and let cool.
2. Whisk together the mayonnaise and apple cider vinegar in a large bowl.
3. Add the cooled tortellini and half the bacon, tossing to coat.
4. Season with salt and pepper.
5. Just before serving, add the chopped lettuce, diced tomatoes, and remaining bacon.
6. Toss gently and serve right away for the best texture.

12. Asian Sesame Tortellini Pasta Salad

This is probably the most unexpected recipe on this list, pairing cheese tortellini with a glossy sesame-soy dressing more commonly found on rice noodles. Shredded carrots, edamame, and scallions round it out, and somehow the cheese filling doesn’t clash with the flavors the way you might expect.

It’s worth trying with an open mind — the tortellini’s mild, creamy center actually balances the salty, tangy dressing better than a plain noodle would.

440Calories

16gProtein

42gCarbs

22gFat

Why It Works

• Tossing the tortellini with a small amount of sesame oil right after draining prevents it from sticking together as it cools, similar to how you’d treat rice noodles.
• Using both toasted sesame oil and a more neutral oil in the dressing balances sesame’s intense flavor, which can overwhelm a dish if used alone as the base.
• Adding the edamame and scallions close to serving time keeps their color and crunch fresh rather than dulled from sitting in the dressing.

Worth Knowing

• This salad is naturally vegetarian and easy to make vegan by double-checking the specific brand of soy sauce or swapping in tamari.
• The flavor actually improves slightly after a few hours in the fridge, since the tortellini has time to absorb some of the dressing.
• This is a good one to bring somewhere unfamiliar if you want to stand out from the usual mayo-based pasta salads at a potluck table.

Ingredients

• 20 oz cheese tortellini
• 1 cup shelled edamame
• 1/2 cup shredded carrots
• 3 scallions, sliced
• 2 tbsp toasted sesame oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame seeds

Instructions

1. Cook the tortellini in salted boiling water until it floats to the surface, then drain.
2. Toss the warm tortellini with 1 tablespoon of the sesame oil to prevent sticking, then let cool.
3. Whisk together the remaining sesame oil, soy sauce, and rice vinegar.
4. In a large bowl, combine the cooled tortellini, edamame, and carrots.
5. Pour the dressing over the salad and toss well.
6. Top with scallions and sesame seeds just before serving.

13. Ranch Veggie Tortellini Pasta Salad

Closing out the list, this one keeps things vegetable-forward, tossing diced bell peppers and broccoli florets with tortellini and shredded cheddar in a creamy ranch dressing. It’s a good way to sneak more vegetables onto the table without anyone feeling like they’re eating a salad out of obligation.

This tends to be the most kid-friendly recipe on the list, thanks to the familiar ranch flavor doing most of the heavy lifting.

450Calories

15gProtein

40gCarbs

24gFat

Why It Works

• Blanching the broccoli briefly rather than using it raw softens it just enough to blend well with the creamy dressing while still keeping some bite.
• Cutting the bell peppers into small, even pieces distributes their color and crunch throughout the salad instead of leaving large chunks that are easy to pick around.
• Using a thick ranch rather than a thin one helps the dressing cling to both the tortellini and the vegetables instead of pooling at the bottom of the bowl.

Worth Knowing

• This is one of the easier recipes on this list to customize with whatever vegetables you already have on hand — cauliflower or snap peas both work well as substitutes or additions.
• This salad keeps for three to four days, making it a solid, low-effort option for meal prep.
• It’s worth doubling this one if you’re serving a group with kids, since it tends to go over well even with pickier eaters at the table.

Ingredients

• 20 oz cheese tortellini
• 1 cup broccoli florets, blanched
• 1 red bell pepper, diced
• 1 cup shredded cheddar
• 3/4 cup ranch dressing
• Salt and black pepper to taste

Instructions

1. Cook the tortellini in salted boiling water until it floats to the surface, then drain and let cool.
2. Blanch the broccoli florets in boiling water for 2 minutes, then shock in ice water and drain well.
3. In a large bowl, combine the cooled tortellini, broccoli, bell pepper, and shredded cheddar.
4. Pour in the ranch dressing and toss to coat.
5. Season with salt and pepper.
6. Chill for at least 20 minutes before serving.