When you need a pasta salad that’s anything but ordinary, this Lemony Tortellini Bacon Salad delivers vibrant flavors and satisfying textures that will make it the star of any gathering. This delightful dish combines tender cheese-filled tortellini with crispy bacon, fresh vegetables, and a bright lemon vinaigrette that ties everything together beautifully. The contrast between the rich, creamy tortellini and the zesty dressing creates a perfect balance, while the smoky bacon adds depth and the fresh vegetables provide crunch and color. Perfect for potluck dinners, summer barbecues, or meal prep lunches, this salad gets better as it sits and the flavors meld together, making it an ideal make-ahead dish.
Serves: 6-8 people
Ingredients You’ll Need
For the salad base:
- 1 pound cheese tortellini (fresh or frozen)
- 8 slices thick-cut bacon, chopped
- 2 cups cherry tomatoes, halved
- 1 large cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup fresh basil leaves, torn
- 1/3 cup fresh parsley, chopped
For the lemon vinaigrette:
- 1/3 cup fresh lemon juice (about 2 large lemons)
- Zest of 1 lemon
- 1/2 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons honey or sugar
For finishing:
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted pine nuts or chopped walnuts
Cooking the Perfect Tortellini
Bring a large pot of salted water to a rolling boil. Add the tortellini and cook according to package directions until they’re tender but still have a slight bite. Fresh tortellini typically takes 3-4 minutes, while frozen may take 5-7 minutes.
Drain the tortellini and rinse with cold water to stop the cooking process and cool them quickly. Make sure they’re well-drained to prevent the salad from becoming watery.
Creating Crispy Bacon
While the tortellini cooks, place the chopped bacon in a large skillet over medium heat. Cook for 6-8 minutes, stirring occasionally, until the bacon is golden brown and crispy.
Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate to drain excess fat. The bacon should be crispy but not burnt, as it will add wonderful texture contrast to the salad.
Preparing the Fresh Vegetables
While the bacon cooks and tortellini cools, prepare your vegetables. Halve the cherry tomatoes, dice the cucumber into bite-sized pieces, and slice the red onion as thinly as possible.
Cut the sun-dried tomatoes into smaller pieces if they’re large, and tear the fresh basil leaves into manageable pieces. Having uniform sizes ensures every bite has a good mix of flavors.
Making the Bright Lemon Vinaigrette
In a medium bowl, whisk together the fresh lemon juice, lemon zest, and minced garlic. Let this sit for a few minutes to allow the garlic to mellow slightly.
Add the Dijon mustard, dried oregano, salt, pepper, and honey. Whisk until the mixture is well combined and the honey is fully dissolved.
Slowly drizzle in the olive oil while whisking constantly to create a smooth, emulsified dressing. The vinaigrette should be bright, tangy, and well-balanced.
Assembling Your Masterpiece
In a large serving bowl, combine the cooled tortellini, crispy bacon, cherry tomatoes, cucumber, red onion, olives, and sun-dried tomatoes.
Pour about three-quarters of the lemon vinaigrette over the salad and toss gently to coat all ingredients evenly. Reserve the remaining dressing to add just before serving.
Adding the Final Touches
Fold in the torn basil leaves and chopped parsley, being gentle to avoid bruising the herbs. The fresh herbs should be distributed throughout but not overmixed.
Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. The salad should be bright and well-seasoned.
Chilling and Developing Flavors
Cover the salad and refrigerate for at least 1 hour before serving, but preferably 2-4 hours. This allows the tortellini to absorb the flavors and the ingredients to meld together beautifully.
The salad actually improves with time, making it perfect for make-ahead entertaining or meal prep.
Final Presentation
Just before serving, add the remaining vinaigrette if the salad seems dry, and toss gently. Top with crumbled feta cheese and toasted nuts for extra richness and crunch.
Give the salad a final gentle toss and transfer to a beautiful serving bowl. The colorful ingredients should look vibrant and appetizing.
Serving Suggestions
This salad works perfectly as a side dish for grilled chicken, fish, or steak. It’s also substantial enough to serve as a light main course for lunch, especially when paired with crusty bread.
For entertaining, serve alongside other Mediterranean-inspired dishes like grilled vegetables, hummus, or Greek-style chicken.
Make-Ahead Magic
This salad can be made up to 2 days ahead, making it perfect for busy entertaining schedules. Store covered in the refrigerator and add the fresh herbs, feta, and nuts just before serving.
If making ahead, you may need to refresh the salad with a little extra lemon juice and olive oil, as the pasta can absorb the dressing over time.
Customization Ideas
Feel free to swap in your favorite vegetables or add seasonal ingredients. Roasted red peppers, artichoke hearts, or fresh corn all make excellent additions.
For protein variations, try adding grilled chicken, salami, or hard-boiled eggs to make it a complete meal.
Storage Tips
Leftover salad will keep in the refrigerator for up to 3 days, though it’s best within the first 2 days when the vegetables are still crisp and the flavors are at their peak.
Bring to room temperature for 15-20 minutes before serving for the best flavor, as cold temperatures can mute the taste.
This Lemony Tortellini Bacon Salad proves that pasta salad can be both sophisticated and satisfying, transforming simple ingredients into something special that everyone will be asking you to make again and again.
