Tortellini and Broccoli Harvest Salad!

By Tabatha

Ingredients

• 1 lb. bacon, cooked crisp and crumbled
• 20 oz. tortellini, cooked according to package direction and then drained and rinsed under cold water (can use fresh or frozen and the tri -color is pretty)
• 2 heads fresh broccoli, stems removed and the florets cut in bite size pieces
• 1 cup dried cranberries (can use raisins)
• 1 cup sunflower seeds
• 4 green onions, chopped including some of the green blades
• 1 cup mayonnaise
• 1/3 cup sugar
• 3 Tbs. cider vinegar (white will work also)
• pinch of salt
• pinch of black pepper

Details

Servings 1
Adapted from sweetteaandcornbread.blogspot.com

Preparation

Step 1

In a large mixing bowl, combine the broccoli florets, cranberries or raisins, sunflower seeds, green onions and tortellini.

In a smaller bowl mix the mayonnaise, sugar, vinegar, salt and pepper and whisk until the sugar is dissolved.

Pour over the broccoli mixture and combine well.

I like to chill this for about an hour before serving, but you can serve immediately. Right before serving, mix 2/3 of the bacon into the salad and sprinkle 1/3 on top. This holds up well for 2-3 days in the refrigerator if you do have leftovers.

Sounds very yummie! And with warm weather coming - I think this will be a great fresh dish to make.

For the person asking about raw or cooked broccoli...I can say that when I make pasta salad I sometimes use broccoli and I like to blanch it 1st. I bring water to a boil...add my broccoli pieces and let them boil for about 1 minute. Then drain and add to a bowl of ice water. Allow to cool in the ice water and drain well. I usually lay out a clean kitchen towel and lay the broccoli out to drain well so that it does not water down my dressing. I started doing this because I don't really love raw broccoli. The ice water after the brief cooking keeps the color bright green.

Add comment