Broccoli Tortellini Pasta Salad
A vibrant combination of cheese tortellini, fresh broccoli, crispy bacon, and a creamy dressing, this salad is perfect for any occasion.
Ingredients
Main ingredients
- 10 ounces refrigerated cheese tortellini
- 12 ounces fresh broccoli florets, bite-sized
- ⅓ cup red onion, diced
- ½ cup dried cranberries
- 5 slices thick bacon, cooked and chopped
- ⅓ cup walnuts, chopped
Dressing
- ⅓ cup mayonnaise
- ⅓ 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.
Notes
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.