Creamy Tortellini Salad with Chicken, Bacon, and Ranch Dressing Recipe

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.

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

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