• Heat a medium dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop bacon.

• While bacon cooks, wash and dry produce. Trim and thinly slice scallion greens (save scallion whites for another use). Dice tomato into 1/2-inch pieces. Core and dice green pepper into 1/2-inch pieces.

• Place tortelloni and 2 TBSP water (4 TBSP for 4 servings) in a large microwave-safe bowl. Cover tightly with plastic wrap; microwave for 2 minutes (3 minutes for 4). Without removing plastic wrap, carefully shake bowl several times to toss tortelloni; microwave until pasta is tender, 2–4 minutes more. TIP: If cooking from frozen, you may need an extra minute.

• Drain tortelloni; rinse with cold water until cooled. Shake off excess water; pat dry with paper towels. Wash out bowl.

• Return drained tortelloni to bowl; add ranch dressing, Italian dressing, green pepper, scallion greens, and tomato. Stir until thoroughly combined.

• Divide tortelloni salad between bowls; top with bacon and serve. Bacon is fully cooked when internal temperature reaches 145°.