Spicy Ranch Chicken Tortellini Salad

My Spicy Ranch Chicken Tortellini Salad is a great salad when it’s warm outside! It’s easy to make and pretty much perfect for Summer!

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This salad is great when you want to have something easy for lunch or dinner, and you don’t want to heat up the kitchen! Okay, that’s pretty much every meal for me during the Summer. :)

During the Summer we love having a cold salad in the fridge, that’s completely ready to go. If you’re in the mood for something more with your meal, cut up some fresh fruit and you are set! Then all you need is dessert of course!

When I put this salad together I knew I wanted a spicy ranch dressing, but feel free to go as bold or as mild as you want. I have tried it both ways, and both are very good.

There are just days you want a little more kick, so go for it!

My Spicy Ranch Chicken Tortellini Salad is definitely worth checking out!

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Here’s a line up of your basic ingredients. You may choose to sprinkle your salad with a little chopped parsley, or cilantro.

I used parsley on my salad only because my guys absolutely will not eat cilantro. They have that gene that causes it to taste soapy to them, or so they say!

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The tricolor refrigerated tortellini is always so much fun. Your tortellini doesn’t have to be tricolored. But I would definitely use refrigerated pasta, cooked the way you like it.

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Absolutely love the different textures in this salad! Can’t complain about the touch of bacon either. :)

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Spicy Ranch Chicken Tortellini Salad

Ingredients:                                                                 2015-07-06-6235 Spicy Ranch Chicken Tortellini Salad

1 package (9 ounces) refrigerated tricolor cheese tortellini, uncooked

1 cup frozen peas

1 cup rotisserie chicken or roasted chicken, chopped

1 celery rib, chopped

1-2 green onions, finely chopped

2 bacon strips, cooked and crumbled

1/2 cup cubed or shredded Marble Jack cheese, optional

1/2 cup spicy ranch dressing (or 1/4 cup ranch and 1/4 cup of your favorite salsa)

Parsley or Cilantro, to sprinkle on top, if desired

Directions:

Cook refrigerated tortellini according to package directions. Add peas during the last 2 minutes of cooking. Drain and rinse in cold water. Transfer to a large bowl. You will need the room to stir once everything is added.

Add the peas, celery, green onions, chicken and bacon. Stir in cheese if using. Pour dressing over mixture and toss to coat. Refrigerate until serving. Sprinkle with cilantro or parsley before serving.

Makes 6-8 Servings 

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