Creamy Tortellini Salad with Chicken, Bacon, and Ranch Dressing

Ingredients

• 1 (9 oz) pkg refrigerated cheese tortellini
• ¼ cup ranch dressing
• 1 Tbs milk
• 8 oz cubed, cooked chicken
• 2 ½ oz fresh mozzarella, diced
• ⅓ cup chopped cooked bacon
• 2 Tbs chopped green onions
• 1 Tbs chopped fresh flat-leaf parsley
• salt and freshly ground black pepper to taste (optional)

Directions

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.
2. Run tortellini under cold water and drain. Store in the refrigerator until chilled, at least 30 minutes.
3. Stir ranch dressing and milk together in a large bowl. Add chilled pasta, cooked chicken, mozzarella, bacon, green onions, and parsley.
4. Toss to combine. Season with salt and pepper if desired.