If you’re craving a pasta salad that’s far from ordinary, I’m excited to share my fan-freaking-tastic Tortellini Pasta Salad with Bacon and Arugula Recipe. It’s the perfect balance of cheesy, salty, peppery, and fresh that hits all the right notes for weeknight dinners, potlucks, or even a quick lunch. Stick around—I promise this recipe is easy to pull together and absolutely worth every delicious bite.

Tortellini Pasta Salad with Bacon and Arugula Recipe - Recipe Image

Why You’ll Love This Recipe

Bold Flavors: The combination of smoky bacon and peppery arugula gives the salad a dynamic punch you won’t find in your typical pasta salad.
Simple Ingredients: Uses easy-to-find store-bought tortellini and fresh veggies, making prep a breeze without sacrificing taste.
Quick to Make: You can whip this up in about 35 minutes—perfect for busy days or last-minute gatherings.
Versatile and Fresh: Features fresh arugula that adds a peppery twist, balancing the richness of bacon and cheese.

Ingredients & Why They Work

Every ingredient in my Tortellini Pasta Salad with Bacon and Arugula Recipe has a purpose and pairs beautifully—cheesy tortellini for rich comfort, crisp bacon for savoriness, and fresh arugula for that fresh zip. If you keep your ingredients fresh and of good quality, you’re halfway to success.

Tortellini Pasta Salad with Bacon and Arugula Recipe - Ingredients

Cheese tortellini: I recommend refrigerated tortellini, like Trader Joe’s or Buitoni, because they cook quickly and have a creamy cheese center that amps up the flavor.
Bacon: Cook it until perfectly crisp but not burnt—this adds a smoky crunch that makes the salad irresistible.
Arugula: Opt for baby arugula if you want something milder, or mature for that peppery bite that wakes up every forkful.
Grape tomatoes: They add subtle sweetness and juicy freshness, plus their size makes them handy in a salad.
Red bell pepper (roasted): Roasting softens the pepper and brings out smokiness that plays nicely with the bacon.
Red onion: Thin slices balance the salad’s richness with a gentle sharpness.
Parmesan cheese: Finely grated parmesan adds a salty, nutty depth that ties everything together.
Dressing ingredients (olive oil, lemon juice, garlic, basil, red pepper flakes): The lemon juice brightens, garlic and basil add herbaceous warmth, and red pepper flakes bring an optional hint of heat that keeps it interesting.

Note:
Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

One of my favorite things about this Tortellini Pasta Salad with Bacon and Arugula Recipe is how easy it is to customize. Sometimes, I swap out bacon for pancetta or add fresh basil for a herby punch. Don’t hesitate to make it your own!

Vegetarian Variation: Skip the bacon and toss in toasted pine nuts or crispy chickpeas to keep that satisfying crunch.
Spicy Kick: If you love heat, add extra red pepper flakes or a splash of hot sauce in the dressing—I’ve done this when hosting game day gatherings, and everyone loved it!
Seasonal Twists: Swap arugula for baby spinach or kale in cooler months, or add roasted corn and fresh basil in summer for a vibrant twist.

Step-by-Step: How I Make Tortellini Pasta Salad with Bacon and Arugula Recipe

Tortellini Pasta Salad with Bacon and Arugula Recipe - Step by Step Instructions

Step 1: Cook the Tortellini to Perfection

Start by cooking your refrigerated cheese tortellini just until al dente, following the package instructions. Timing is key here—overcooked tortellini gets mushy, and no one wants that texture in a salad. Once cooked, drain them well and spread them out on a baking sheet lined with parchment paper or sprayed with non-stick spray to cool completely. This step is essential to avoid clumping later and keeps the tortellini tender but firm.

Step 2: Cook Bacon and Roast Bell Pepper

While your tortellini cool, cook the bacon until crisp—either in a pan or the oven for less mess. Once cooled, chop it into bite-sized pieces. For the red bell pepper, roasting is simple: place the whole pepper under a broiler or on a grill until blackened, then cool, peel, and slice it into strips. The smokiness of the roasted pepper complements the bacon beautifully. These two steps fill your kitchen with aromas that almost guarantee you’ll be sneaking tastes!

Step 3: Whisk the Dressing

In a small bowl, whisk together olive oil, fresh lemon juice, minced garlic, dried basil, and red pepper flakes if using. Add salt and black pepper to taste. The acidity of the lemon juice brightens the whole dish and the garlic and basil add layers of flavor that marry perfectly with crispy bacon and peppery arugula.

Step 4: Toss Salad Ingredients

Into a large salad bowl, add your arugula, cooled tortellini, chopped bacon, halved grape tomatoes, roasted red pepper strips, thinly sliced red onion, and grated parmesan. Giving it a good toss to mix everything evenly sets the stage for the dressing to coat each bite.

Step 5: Dress and Serve

Pour your dressing over the salad mixture and toss well to combine so every ingredient gets that zesty coating. Give it a quick taste and add a pinch more salt if needed. Serve immediately for the best texture and freshest flavor. If you wait too long, the arugula might wilt and the tortellini soak up all the dressing—still tasty, but I think you’ll love it fresh!

Pro Tips for Making Tortellini Pasta Salad with Bacon and Arugula Recipe

Cook Tortellini Just Right: Al dente is the trick. Overcooking means soggy bites later, and undercooking leaves it chewy.
Cool Ingredients Separately: I always let tortellini and roasted veggies cool off spread apart; crowded ingredients trap steam and get mushy fast.
Crisp Bacon Matters: Crisp it perfectly—not soft or burnt—to get that perfect crunch and smoky depth.
Add Dressing Just Before Serving: Toss salad in the dressing last minute to keep arugula fresh and tortellini tender.

How to Serve Tortellini Pasta Salad with Bacon and Arugula Recipe

Garnishes

I love topping this salad with a little extra shaved parmesan and freshly cracked black pepper just before serving—it adds a nice final touch. Sometimes, I sprinkle toasted pine nuts or chopped fresh basil if I want an extra layer of texture and flavor.

Side Dishes

This pasta salad pairs amazingly with grilled chicken or fish for a well-rounded meal. I also enjoy serving it alongside crusty garlic bread or a crisp green salad for a lighter meal during warm weather.

Creative Ways to Present

For special occasions, I’ve served this Tortellini Pasta Salad with Bacon and Arugula Recipe in hollowed-out bell peppers or vibrant lettuce cups—it makes for a beautiful, eye-catching presentation that guests love. It’s also great layered in a clear trifle bowl to show off the colorful ingredients!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare in my house!), store the salad in an airtight container in the fridge for up to 3 days. Keep in mind the tortellini will soak up the dressing over time, and the arugula will wilt, so it’s best enjoyed fresh.

Freezing

I don’t recommend freezing this salad because the fresh ingredients like arugula and tomatoes don’t hold up well after thawing. Plus, the texture of the tortellini changes when frozen.

Reheating

If you want to enjoy it warm, I suggest setting aside a portion before adding arugula and dressing. Reheat just the tortellini and bacon gently in a skillet or microwave, then toss with fresh arugula and dressing for a warm pasta salad experience that’s still fresh.

FAQs

Can I make Tortellini Pasta Salad with Bacon and Arugula Recipe ahead of time?

You can prep most of it in advance, like cooking the tortellini, bacon, and roasting the peppers, but I recommend tossing the arugula and dressing in right before serving to keep everything fresh and crisp.
What kind of tortellini works best for this salad?

Refrigerated cheese tortellini from brands like Trader Joe’s or Buitoni work best because they cook quickly and are tender yet hold up well in the salad without falling apart.
Can I substitute arugula with another green?

Absolutely! Baby spinach or baby kale are great alternatives if you want a milder flavor, though the peppery kick of arugula really makes this salad special.
Is this pasta salad suitable for meal prepping?

It’s okay for short-term meal prep if you store components separately and combine them the day of eating, but it’s best eaten fresh to enjoy the crisp textures and vibrant flavors.

Final Thoughts

This Tortellini Pasta Salad with Bacon and Arugula Recipe has become one of my go-to dishes when I want something flavorful but fuss-free. Its blend of textures and flavors always makes me feel like I’m treating myself—and I’m pretty sure you’ll feel the same when you try it. So, next time you want to impress friends or just make your lunch a little more exciting, give this recipe a whirl. Trust me, you’ll be glad you did!