Broccoli Tortellini Pasta Salad
Broccoli Tortellini Pasta Salad
Reasons to try Broccoli Tortellini Pasta Salad
This Broccoli Tortellini Pasta Salad is not just a dish; it’s a vibrant combination of flavors and textures that everyone will love. It’s perfect for summer barbecues, potlucks, or a quick weeknight dinner. With the delightful mix of cheese tortellini, fresh broccoli, crispy bacon, and a creamy dressing, every bite is satisfying and delicious.
How to make Broccoli Tortellini Pasta Salad
Ingredients:
- 10 ounces refrigerated cheese tortellini
- 12 ounces fresh broccoli florets, bite-sized
- 1/3 cup red onion, diced
- 1/2 cup dried cranberries
- 5 slices thick bacon, cooked and chopped
- 1/3 cup walnuts, chopped
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon apple cider vinegar
- 1 tablespoon granulated sugar
- Salt and freshly ground black pepper to taste
Directions:
- Bring a large pot of water to a boil.
- Cook the tortellini according to package directions, being careful not to overcook.
- Transfer the tortellini to a colander, rinse with cold water, and drain well.
- Return the water to a boil, add the broccoli, and cook for 1 to 2 minutes to lightly blanch.
- Drain the broccoli, rinse with cold water, and drain well.
- In a small bowl, whisk together the dressing ingredients (mayonnaise, sour cream, vinegar, sugar, salt, and pepper).
- In a large bowl, combine the tortellini, broccoli, red onion, and cranberries.
- Pour the dressing over the salad and toss until well coated.
- Stir in the bacon and walnuts.
- Serve immediately or chill in the refrigerator before serving.
How to serve Broccoli Tortellini Pasta Salad
This salad is a fantastic side dish for grilled meats or can be served as a light main dish. Enjoy it cold right after preparation or let the flavors meld by chilling it for an hour. Garnish with extra walnuts or a sprinkle of fresh herbs for a nice touch.
How to store Broccoli Tortellini Pasta Salad
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days. If you expect to have leftovers, consider leaving out the bacon and walnuts until serving to keep everything crispy.
Tips to make Broccoli Tortellini Pasta Salad
- To make this salad lighter, use Greek yogurt instead of mayonnaise and sour cream.
- Mix in your favorite vegetables, like bell peppers or cherry tomatoes, for added color.
- For a vegetarian version, simply omit the bacon.
Variations
You can easily customize this recipe. Try adding grilled chicken for extra protein, or swap the walnuts for sunflower seeds if you have nut allergies.
FAQs
Can I use frozen broccoli instead of fresh?
Yes, you can use frozen broccoli. Just thaw and drain it before adding to the salad.
How do I make this salad ahead of time?
You can prepare the salad up to a day in advance. However, add the bacon and walnuts just before serving for the best texture.
Can I add other ingredients to the salad?
Absolutely! Feel free to add ingredients like peas, bell peppers, or any other veggies you enjoy.
Broccoli Tortellini Pasta Salad
Ingredients
Main ingredients
- 10 ounces refrigerated cheese tortellini
- 12 ounces fresh broccoli florets, bite-sized
- â…“ cup red onion, diced
- ½ cup dried cranberries
- 5 slices thick bacon, cooked and chopped
- â…“ cup walnuts, chopped
Dressing
- â…“ cup mayonnaise
- â…“ cup sour cream
- 1 tablespoon apple cider vinegar
- 1 tablespoon granulated sugar
- Salt and freshly ground black pepper to taste
Instructions
Preparation
- Bring a large pot of water to a boil.
- Cook the tortellini according to package directions, being careful not to overcook.
- Transfer the tortellini to a colander, rinse with cold water, and drain well.
- Return the water to a boil, add the broccoli, and cook for 1 to 2 minutes to lightly blanch.
- Drain the broccoli, rinse with cold water, and drain well.
- In a small bowl, whisk together the dressing ingredients (mayonnaise, sour cream, vinegar, sugar, salt, and pepper).
Assembly
- In a large bowl, combine the tortellini, broccoli, red onion, and cranberries.
- Pour the dressing over the salad and toss until well coated.
- Stir in the bacon and walnuts.
- Serve immediately or chill in the refrigerator before serving.
