Description
Ranch tortellini salad combines tender cheese or spinach tortellini with crisp vegetables and a creamy ranch‑based dressing for a quick, satisfying cold salad.
Ingredients
16 oz cheese or spinach tortellini
1 cup cherry tomatoes, halved
1 cup broccoli florets, chopped small
1/2 cup cucumber, diced
1/4 cup red onion, diced
3/4 cup ranch dressing
2 tbsp mayonnaise
1 tbsp fresh dill or parsley, chopped
Salt, to taste
Black pepper, to taste
Instructions
1. Bring a large pot of salted water to a boil and cook tortellini until al dente.
2. Drain the tortellini and rinse under cold water until fully cooled.
3. Add the cooled tortellini, cherry tomatoes, broccoli, cucumber, and red onion to a large bowl.
4. Whisk together ranch dressing, mayonnaise, salt, and black pepper.
5. Pour the dressing over the salad and toss until everything is evenly coated.
6. Cover and chill for at least 30 minutes before serving.
Notes
Use refrigerated cheese or spinach tortellini for the best texture.
Add a little more ranch before serving if the tortellini drinks up the dressing.
Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 5g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg