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Tortellini, Broccoli and Bacon Salad


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Rate this recipe 4.4/5 (19 Votes)


  • 2 bags (19 oz each) frozen cheese-filled tortellini
  • 4 cups broccoli florets
  • 2 cups cherry tomatoes, each cut in half
  • 2 tablespoons chopped fresh chives
  • 1 cup reduced-fat coleslaw dressing
  • 1 lb bacon, crisply cooked, crumbled
  • 1/4 cup sunflower nuts


Adapted from


Step 1

Cook and drain tortellini as directed on package. Rinse with cold water; drain.

In very large (4-quart) bowl, mix tortellini, broccoli, tomatoes, chives and dressing. Cover and refrigerate at least 1 hour to blend flavors.

Just before serving, stir in bacon. Sprinkle with nuts.


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