Tortellini Broccoli Salad
Tortellini Broccoli Salad requires approximately 2 hours and 15 minutes from start to finish. This side dish has 347 calories, 14g of protein, and 17g of fat per serving. This recipe serves 8 and costs $1.35 per serving. Several people made this recipe, and 7706 would say it hit the spot. A mixture of red onion, balsamic vinegar, walnuts, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by From Valeries Kitchen. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is great. Tortellini-Broccoli Salad, Broccoli and Tortellini Salad, and Broccoli Tortellini Salad are very similar to this recipe.
Servings: 8
Ingredients:
5 slices thick sliced bacon
1 tablespoon balsamic vinegar
2 crowns fresh broccoli, cut into bite size pieces (approximately 4 cups)
1/2 cup dried cranberries
1/3 cup light mayonnaise
1/3 cup red onion, diced
1 (12 ounce) package refrigerated cheese tortellini
1/3 cup light sour cream
1/3 cup chopped walnuts
1 tablespoon white sugar
Equipment:
oven
pot
baking sheet
aluminum foil
paper towels
bowl
Cooking instruction summary:
Bring a large pot of water to a boil and cook tortellini according to package directions, being careful not to overcook. Rinse with cool water and drain well. Set aside.Meanwhile, preheat oven to 375 degrees. Place bacon on a foil lined, rimmed baking sheet. Bake for 15 to 18 minutes or till browned and crisp. Transfer cooked bacon to paper towels to drain. Crumble and set aside.In a large serving bowl, combine the broccoli, cooked and cooled tortellini, onion, and dried cranberries. In a small bowl, stir together the light mayonnaise, light sour cream, balsamic vinegar, and sugar. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours or up to six hours.When ready to serve, stir in the crumbled bacon and chopped walnuts.
Step by step:
1. Bring a large pot of water to a boil and cook tortellini according to package directions, being careful not to overcook. Rinse with cool water and drain well. Set aside.Meanwhile, preheat oven to 375 degrees.
2. Place bacon on a foil lined, rimmed baking sheet.
3. Bake for 15 to 18 minutes or till browned and crisp.
4. Transfer cooked bacon to paper towels to drain. Crumble and set aside.In a large serving bowl, combine the broccoli, cooked and cooled tortellini, onion, and dried cranberries. In a small bowl, stir together the light mayonnaise, light sour cream, balsamic vinegar, and sugar.
5. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours or up to six hours.When ready to serve, stir in the crumbled bacon and chopped walnuts.
Nutrition Information:
covered percent of daily need
