Bring a large pot of salted water to a rolling boil. Add the three-cheese tortellini and cook according to package instructions, typically around 3–5 minutes until they float to the surface and are tender. Once done, drain the tortellini in a colander and rinse under cold water to halt the cooking process and cool them down.

In a medium jar, combine mayonnaise, milk, ranch seasoning mix, dried dill, and freshly cracked pepper. Close the lid tightly and shake vigorously until the ingredients blend into a smooth dressing. If the mixture seems too thick, add a tablespoon of milk at a time until you achieve the desired creamy consistency.

In a large mixing bowl, add the cooled tortellini, chopped romaine lettuce, halved grape or cherry tomatoes, crispy bacon pieces, and mozzarella pearls. Gently toss these ingredients together until they are well mixed.

Pour the prepared dressing over the tortellini salad mixture. Toss again gently but thoroughly, ensuring every ingredient is evenly coated in the creamy dressing.

Serve the salad immediately for the freshest taste, or transfer it to an airtight container and refrigerate for up to 3 days if preparing in advance.