Tortellini and Broccoli Salad
There's salad of the lettuce and tomato variation and then there's palate-pleasing pasta offering. Prepared with bacon, broccoli, sunflower seeds and red onions, the tortellini-based dish is the perfect dish for just about any occasion no matter how big or small.
At a glance
6 slices bacon 20 oz. fresh cheese-filled tortellini 1/2 cup mayonnaise 1/2 cup white sugar 2 tsp. cider vinegar 3 heads fresh broccoli, cut into florets 1 cup raisins 1 cup sunflower seeds 1 red onion, finely chopped
Place bacon in a large, deep skillet and cook over medium high heat until evenly brown. Drain, crumble and set aside. Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8-10 minutes or until al dente. Drain, and rinse under cold water. In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing. In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.
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