Creamy Tortellini Salad with Chicken, Bacon, and Ranch Dressing

Ingredients

• 1 package refrigerated cheese tortellini , 9 ounce
• 0.25 cups ranch dressing
• 1 tablespoon milk
• 8 ounces cubed , cooked chicken
• 2.5 ounces fresh mozzarella , diced
• 0.33 cups chopped cooked bacon
• 2 tablespoons chopped green onions
• 1 tablespoon chopped fresh flat-leaf parsley
• salt and freshly ground black pepper to taste , optional

Instructions

1. 1

   Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Run tortellini under cold water and drain. Store in the refrigerator until chilled, at least 30 minutes.

2. 2

   Stir ranch dressing and milk together in a large bowl. Add chilled pasta, cooked chicken, mozzarella, bacon, green onions, and parsley.

3. 3

   Toss to combine. Season with salt and pepper if desired.