Salads
This BLT tortellini salad recipe transforms a classic BLT into a satisfying, handheld salad that’s perfect for lunch or dinner. The combination of crispy bacon, creamy cheese tortellini, and fresh lettuce and tomato creates a hearty yet refreshing dish that’s ready in just 20 minutes.
I developed this recipe to bring the flavors of a BLT to a salad format, making it ideal for meal prep or a quick weeknight dinner.
The secret to this salad lies in the balance of textures—crispy bacon adds a savory crunch, while the tortellini provides a creamy, cheesy base. Fresh lettuce and tomato bring brightness, and a simple dressing ties everything together.
What makes this dish special is how it combines the richness of a BLT with the lightness of a salad, making it a crowd-pleaser for any occasion.
By the time you’re done, you’ll have a salad that’s packed with flavor and easy to customize. The crispy bacon holds up well, the tortellini stays creamy, and the fresh vegetables add a satisfying crunch.
This recipe is perfect for those who love a hearty salad but want something more substantial than a typical green salad.
Serve it as a main dish or as a side, and don’t forget to add your favorite toppings like avocado or croutons for extra texture. Here’s how to make it!
Ingredients for blt tortellini salad
Crispy bacon, cheesy tortellini, and fresh veggies—this salad packs all the BLT flavors in one hearty bite.
| Ingredient | Amount | Notes |
|---|---|---|
| Cheese Tortellini 🧀 | 12 oz | Frozen, cheese-filled variety |
| Thick-Cut Bacon 🥓 | 6 oz | Cooked crispy, chopped |
| Romaine Lettuce 🥬 | 4 cups | Chopped into bite-sized pieces |
| Cherry Tomatoes 🍅 | 1 cup | Halved, seedless preferred |
| Red Onion 🧅 | ¼ cup | Thinly sliced, white part only |
| Mayonnaise 🥛 | ½ cup | Full-fat for creaminess |
| Dijon Mustard 🌶️ | 1 tbsp | For tangy kick |
| Apple Cider Vinegar 🍎 | 1 tbsp | Or lemon juice |
| Granulated Sugar 🍚 | 1 tsp | Balances acidity |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Avocado 🥑 | 1 whole | Optional, sliced for topping |
| Croutons 🍞 | ½ cup | Store-bought or homemade |
The bacon is the star here—thick-cut bacon stays crispy longer and adds that smoky, salty punch. Costco or Trader Joe's sell it pre-sliced for convenience, but if you're cooking it yourself, don't overcrowd the pan or it'll get soggy. For the tortellini, frozen cheese tortellini works best—look for the kind with ricotta and mozzarella for that creamy bite. I always grab the Barilla brand when I'm at the store, but any quality brand will do. The key is to cook them al dente so they hold their shape when tossed with the salad.
No thick-cut bacon? Regular bacon works in a pinch, but it'll be less crispy. The dressing is where you can get creative—Dijon mustard adds depth, but yellow mustard is fine too. Running short on apple cider vinegar? Lemon juice or red wine vinegar both work. For the veggies, romaine is ideal—it holds up better than iceberg—but any crisp lettuce will do. The tomatoes should be cherry or grape for easy handling, but regular tomatoes chopped small work too. Want extra crunch? Add some cucumber or radishes if you've got them.
This salad tastes even better the next day—make a double batch and store leftovers in the fridge for up to 3 days. The bacon stays crispy if you keep it separate until serving, and the tortellini holds up well. For meal prep, I portion it into containers with the dressing on the side so everything stays fresh. If you're making it ahead, add the avocado and croutons just before serving so they don't get soggy. The dressing keeps for 1 week in the fridge, so you can make extra for sandwiches too.
Why You'll Love This Recipe
- No-Cook Prep Magic: Between us, I swear by this trick: just boil the tortellini, drain them, and toss everything raw in a bowl. No chopping, no fuss—just dump the bacon (cooled), halve those cherry tomatoes, slice the onion, and let the dressing do the work. The lettuce stays crisp, and honestly? The first bite feels like a victory.
- Crispy-Creamy Contrast: That thick-cut bacon, still slightly chewy after cooling, paired with the gooey cheese tortellini? It’s the best of both worlds. The dressing—bright, tangy, and just a little garlicky—ties it all together without overpowering. I’ll be real: I’ve made salads that were fine, but this one? It’s dangerous.
- Lunchbox Hero: Pack this for work, and you’ll be the office MVP. The tortellini hold up perfectly, the bacon stays crispy (if you let it cool properly), and the dressing keeps everything fresh. My coworker even asked for the recipe—high praise in a sea of sad desk lunches.
- Budget-Friendly Feast: A bag of tortellini, a pack of bacon, and a head of romaine stretch further than you’d think. I’ve fed four people for under $12, and the leftovers? Just as good cold the next day. No sad, wilted salads here—this one’s reliable, satisfying, and won’t break the bank.
Step-by-step instructions for BLT tortellini salad
Here's how to assemble this satisfying twist on a classic BLT—easy, flavor-packed, and perfect for meal prep.
Cook the Cheese Tortellini Al Dente
Bring a large pot of water to a rolling boil and add the 12 oz cheese tortellini. Cook according to package instructions until al dente—typically about 8-10 minutes. I like to check for doneness by tasting one—it should be tender but still have a slight bite in the center. Drain immediately and rinse under cold water to stop the cooking process and prevent sticking.
Don't rinse them too vigorously—just enough to cool them down. The pasta water contains starch that helps create a silky dressing later, so save ½ cup of the starchy pasta water before draining completely. This will come in handy when we make the dressing.
Cook and Chop the Thick-Cut Bacon
Line a baking sheet with parchment paper and arrange the 6 oz thick-cut bacon in a single layer. Cook in a cold skillet over medium heat for 12-15 minutes, flipping once, until the bacon is crispy and the fat has rendered out. The key here is patience—rushing will make the bacon greasy instead of crispy.
Once done, transfer the bacon to a paper towel-lined plate to drain excess fat. Using kitchen shears or a sharp knife, chop the bacon into ¼-inch pieces. You want bite-sized pieces that'll distribute evenly throughout the salad. Save the bacon fat in the skillet—we'll use it to add richness to our dressing later.
Prepare the Creamy BLT Dressing
In a medium bowl, whisk together the ½ cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1 tsp granulated sugar, ½ tsp salt, and ¼ tsp black pepper. This combination gives you that perfect balance of creamy, tangy, and slightly sweet flavors that make this salad special.
Slowly drizzle in about 2 tablespoons of the reserved bacon fat from the skillet while whisking continuously. Then add 2-3 tablespoons of the reserved pasta water, one tablespoon at a time, until the dressing reaches your desired consistency—it should coat the back of a spoon but still be pourable. Taste and adjust seasoning if needed, adding more vinegar for tang or sugar for sweetness.
Assemble the Salad Layers
In a large bowl, combine the cooked cheese tortellini, 4 cups chopped romaine lettuce, 1 cup halved cherry tomatoes, and ¼ cup thinly sliced red onion. Gently toss everything together just until the lettuce is wilted and the ingredients are evenly distributed. You want to keep the tortellini and tomatoes intact so they hold their shape when served.
Drizzle the creamy BLT dressing over the salad and toss gently again to coat everything evenly. Fold in the chopped bacon and ½ cup croutons. If you're using the optional avocado, add it now—it'll keep the salad from getting soggy if you assemble it just before serving. The avocado should be sliced into ¼-inch thick pieces for easy eating.
Chill and Serve for Best Results
Cover the salad and refrigerate for at least 30 minutes before serving. This chilling time allows all the flavors to meld together beautifully. The tortellini will absorb some of the dressing, the lettuce will soften slightly, and the bacon will get even crispier as it cools.
When ready to serve, give the salad one final gentle toss to redistribute everything. The result should be a perfect balance of creamy cheese tortellini, crispy bacon, fresh vegetables, and that rich, tangy dressing. Serve immediately with extra croutons on the side if desired—this salad tastes best fresh out of the fridge.
Pro Tips For Making Blt Tortellini Salad
- CRISP THE BACON RIGHT: Thick-cut bacon takes patience—don’t rush it. Cook low and slow (around 275°F) in a skillet until the edges curl and the fat renders clear. I learned this the hard way after burning three batches trying to speed it up. Crispy bacon is the star here, so skip the high heat.
- CHILL THE TORTELLINI FIRST: Drain the cooked tortellini, rinse under cold water, and spread them on a plate to cool completely. This stops the cooking and prevents a mushy salad. I used to skip this, and the cheese would turn greasy—now I always do it, and the texture stays perfect.
- CUT THE ONION THIN: Slice the red onion paper-thin (almost translucent) and soak in cold water for 5 minutes before draining. This removes the bite and keeps the salad fresh longer. I was skeptical until I tried it—now it’s non-negotiable for this dish.
- DRESS IT LAST: Toss the salad with dressing right before serving—cheese tortellini soak up liquid fast. If you’re prepping ahead, keep dressing separate and add it just before eating. This keeps everything crisp, not soggy. (Yes, even if you’re impatient like me.)
Make-ahead tips for this blt tortellini salad
Bacon Prep Ahead
Cook the bacon up to 3 days in advance and store it in an airtight container at room temperature. The crispiness actually improves as it sits—just reheat in a 350°F oven for 3-5 minutes before adding to the salad.
I like to store it in small portions so I can grab exactly what I need without soggy leftovers. 🥓
Dressing Prep
Make the dressing 1 week ahead and store it in a sealed jar in the fridge. The flavors deepen over time, and it keeps perfectly for 7 days.
I even use leftover dressing for sandwiches or wraps—it’s that versatile. When ready to use, give it a quick whisk to re-emulsify before drizzling. 🥛
Tortellini Storage
Cook the tortellini 1 day ahead and store them in the fridge in pasta water (about ½ cup) to keep them from drying out. When reheating, add a splash of water or broth and warm through gently on the stovetop.
This prevents that sad, mushy texture we all hate. 🧀
Veggie Prep
Chop all vegetables 1 day before and store them in separate containers in the fridge. The romaine stays crispest when kept dry, while tomatoes and onions can be stored in a paper towel-lined container to absorb excess moisture.
Add them to the salad just before serving to maintain that fresh crunch. 🥬
Full Salad Assembly
For maximum freshness, assemble the salad 12-24 hours ahead but keep the avocado and croutons separate until serving. Store the base (tortellini, veggies, dressing) in an airtight container and toss everything together right before eating. The flavors meld beautifully overnight, and the texture stays perfect. ✨
Portioning Tips
Divide the salad into individual containers for easy grab-and-go lunches. Store the dressing on the side to prevent sogginess, and pack croutons separately. I like to use glass meal prep containers—they keep everything fresh and look great for work lunches. 💡
Nutrition facts
Frequently asked questions
Can I make this BLT tortellini salad ahead of time?
Yes! This salad actually tastes better the next day. Store the cooked tortellini, chopped veggies, and dressing separately in an airtight container for up to 3 days. Keep the bacon crispy by reheating it in a 350°F oven for 3-5 minutes before assembling. Add avocado and croutons just before serving to maintain freshness.
What if I don't have thick-cut bacon?
Regular bacon works fine, but it won't be as crispy. For best results, cook it on a wire rack over a baking sheet to maximize crispiness. If you're short on time, pre-cooked bacon bits from the store can be used in a pinch—just warm them in a dry skillet for 2-3 minutes to restore some crunch.
How can I make this salad lighter?
Swap the mayonnaise for Greek yogurt or light mayo to cut calories while keeping creaminess. Use ¼ cup Greek yogurt + ¼ cup light mayo instead of ½ cup full-fat mayo. You can also reduce the cheese tortellini to 8 oz and add extra veggies like cucumber or bell peppers for more volume.
Can I use different types of tortellini?
For a spinach and feta twist, use spinach tortellini and add crumbled feta to the dressing. For extra protein, try meat-filled tortellini (like sausage or chicken). Just note that flavors will vary—stick with cheese tortellini for the classic BLT experience.
Why did my tortellini get mushy?
Overcooking or rinsing too aggressively causes mushiness. Cook tortellini 1 minute less than package instructions, then rinse briefly under cold water. Store cooked tortellini in pasta water (not plain water) to prevent drying out. When reheating, add a splash of water or broth and warm gently on the stovetop.