This Bacon and Green Pea Tortellini Pasta Salad with lemon Parmesan dressing is loaded with layers of flavour and texture: cheese tortellini, green peas, kale, and crispy bacon are tossed with a delicious lemon Parmesan dressing in this pasta salad that you’ll want to make for a fuss-free side dish all summer long.
It’s no secret that we love a good salad here at Up Beet Kitchen. In fact, some of my most popular recipes are salad recipes, and I’m sure that one of the main ways people discover this blog is via my viral Moroccan Lentil Carrot Salad.
Well, it’s salad season, so you can expect many more salad recipes from me throughout the summer months! What’s not to love about a satisfying salad that’s packed with flavour, colour, and nutrients?
Jump to:
Why You’ll Love This Tortellini Pasta Salad Recipe
- Easy: This salad is easy to prepare because the only ingredients that need to be cooked are tortellini and bacon. If you already have cooked bacon on hand, even better!
- Customizable: No tortellini? Use pasta instead. Want a lightened-up option? Replace the bacon with chickpeas and the tortellini with quinoa. You can use any vegetables you like instead of the peas and kale, too.
- Flavourful: This pasta salad is tossed with an incredibly flavourful lemon Parmesan dressing that’s tangy, salty, and garlicky.
Ingredients
Here is an overview of the ingredients you’ll need for this recipe. Scroll down to the recipe card for the exact quantities.
- Cheese Tortellini: Cheese tortellini forms the bulk of this salad.
- Green Peas: I used thawed from frozen green peas.
- Kale: You can use green kale or Tuscan kale.
- Bacon: Crumbled cooked bacon adds extra richness and flavour. Omit it for a vegetarian salad.
- Fresh Herbs: Basil, parsley, and dill are all great choices.
- Lemon Parmesan Dressing: The dressing is made with extra-virgin olive oil, lemon juice, Dijon mustard, maple syrup, garlic, salt, pepper, and Parmesan cheese.
Instructions
This salad comes together in under 30 minutes for a quick side dish or lunch option. Here’s how to make it:
- Step 1: Make the dressing by combining the olive oil, lemon juice, mustard, maple syrup, garlic, salt, pepper, and Parmesan together in a jar. Secure the lid and shake to combine.
- Step 2: Combine all of the salad ingredients together in a large bowl.
- Step 3: Add the dressing and toss to incorporate.
Easy Substitutions
- Tortellini: Use the same amount of rotini or fusilli pasta. For a gluten-free version of this recipe, use gluten-free pasta noodles or quinoa. Use 1 cup of uncooked quinoa and follow the cooking instructions on the package.
- Bacon: For a vegetarian version, omit the bacon and add ½ cup chopped nuts or pumpkin seeds (toasted, if desired).
- Peas: You can use chickpeas or white beans instead of peas.
- Kale: Swap out the kale for spinach or arugula. Let the tortellini cool completely to avoid wilting the more delicate greens.
Want to save this post?
Want to save this? Enter your email address below and we'll send it directly to your inbox. Plus you'll receive great new recipes, workouts, and inspiration for a happier, healthier life every week!
Equipment
Use the following equipment for best results:
- Large pot for cooking the tortellini
- Large bowl for tossing the salad
- Measuring cups and measuring spoons
- Glass jar for mixing up the dressing
- Lemon juicer for juicing the lemon
Storage
Store leftover salad in an airtight container in the refrigerator for 3 days. Because the dressing will get absorbed by the salad, you should add more lemon juice and salt right before serving.
Allison’s Recipe Tips!
A few tips to help your Bacon and Green Pea Tortellini Salad turn out perfectly every time!
- Massage the kale: Because kale can be tough, I like to massage some of the lemon Parmesan dressing directly into the kale before tossing it with the rest of the salad.
- Don’t skimp on the salt: Use the recommended amount of salt in the dressing. Salt is essential for bringing out all of the other flavours in this salad.
- Reserve some of the dressing: I typically toss about ⅔ of the dressing into the salad and reserve the rest for drizzling over individual servings of salad so that each serving is extra flavourful.
More Summer Salad Recipes
Looking for more summer salad inspiration? Try these favourites:
Serving Suggestions
This bacon and green pea tortellini pasta salad is versatile and makes the perfect addition to weekday lunches and backyard barbecues. You can turn it into a main meal by enjoying it alongside your favourite protein.
It pairs particularly well with grilled salmon, chicken, and steak.
Did you make this recipe? Let me know how much you loved it with a star rating and a comment below.
Take a picture of your finished recipe and tag me on Instagram (@upbeet.kitchen), follow me on Pinterest, or connect with me on Facebook. I love seeing all your creations!
Print
Bacon and Green Pea Tortellini Pasta Salad
- Total Time: 20 minutes
- Yield: 6 servings 1x
Description
This Bacon and Green Pea Tortellini Pasta Salad with lemon Parmesan dressing is loaded with layers of flavour and texture: cheese tortellini, green peas, kale, and crispy bacon are tossed with a delicious lemon Parmesan dressing in this pasta salad that you’ll want to make for a fuss-free side dish all summer long.
Ingredients
Lemon Parmesan Dressing
- ½ cup extra-virgin olive oil
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup or honey
- 1 large garlic clove, minced
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- ½ cup freshly grated Parmesan cheese
Salad
- 1 pound cheese tortellini, cooked, drained, and cooled to room temperature
- 1 ½ cups green peas (thawed from frozen)
- 3 cups shredded kale
- 6 slices cooked bacon, finely chopped
- ½ cup finely chopped basil or parsley (or a combination- a couple of tablespoons of fresh dill is also delicious here)
Instructions
- Make the dressing: In a jar, combine all of the dressing ingredients. Secure the lid and shake vigorously to combine.
- Make the salad: In a large bowl, combine the tortellini, peas, kale, bacon, and herbs. Add about ⅔ of the dressing and toss to coat.
- Serve and drizzle remaining dressing over individual portions, if desired.
Notes
You can add all of the dressing to the salad at once, if you wish. However, I recommend starting with about ⅔ of the dressing and adding more as desired.
- Prep Time: 20 minutes
- Category: Salad, Side Dish
- Cuisine: American
Leave a Comment