Loaded Tortellini Salad
A hearty, crowd pleasing pasta salad inspired by the flavors of a loaded baked potato.
This salad is my go to dish for summer cookouts because it always disappears from the bowl in minutes. It takes everything you love about a loaded baked potato and swaps the spud for tender, cheesy tortellini that soaks up all the creamy dressing.
My top tip for this recipe is to salt your pasta water well before boiling the tortellini. Since the pasta is the base of the dish, you want every bite to be flavorful from the inside out.
Ingredients
- 1 pound cheese tortellini, cooked and cooled
- 8 slices bacon, cooked until crispy and crumbled
- 1 cup shredded sharp cheddar cheese
- 1/2 cup red onion, finely diced
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup fresh chives, chopped
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- 1
Cook the cheese tortellini according to the package instructions, then drain and rinse under cold water to stop the cooking process.
- 2
In a small bowl, whisk together the sour cream, mayonnaise, garlic powder, salt, and pepper until smooth.
- 3
In a large mixing bowl, combine the cooled tortellini, crumbled bacon, shredded cheddar cheese, and diced red onion.
- 4
Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.
- 5
Fold in the fresh chives right before serving to keep them bright and crisp.
- 6
Refrigerate the salad for at least an hour before eating so the flavors have a chance to meld together.
๐ก Tips
This salad tastes even better the next day after the pasta absorbs the dressing. If the salad seems a bit dry after sitting in the fridge, add a small spoonful of mayonnaise or sour cream to freshen it up before serving.
Made this recipe? Let us know how it went.
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