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Broccoli and Tortellini Salad
SUBMITTED BY:
AFMC
PHOTO BY:
jenathomas
"Crisp, fresh broccoli and cheese tortellini with a creamy dressing are the basis of this salad. Raisins, sunflower seeds and red onion dress it up. This recipe is most requested at potlucks."
RECIPE RATING:
Read Reviews
(307)
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PREP TIME
10 Min
COOK TIME
20 Min
READY IN
30 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
6 slices bacon
20 ounces fresh cheese-filled tortellini
1/2 cup mayonnaise
1/2 cup white sugar
2 teaspoons cider vinegar
3 heads fresh broccoli, cut into florets
1 cup raisins
1 cup sunflower seeds
1 red onion, finely chopped
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DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.
In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.
In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.
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REVIEWS
Reviewed on Dec. 23, 2003 by TLBRAN
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TLBRAN
Dec. 23, 2003
I have made this dish over 3 dozen times (for catered events, family, parties, etc.) It always gets raves--no leftovers!! As recommended by others, I blanch the broccoli florets for about 30 seconds, plunge into ice water until cooled, then drain and dry. The broccoli stays a gorgeous green and is easier to eat. I usually omit the raisins, but have them on the side for sprinkling. Also, I usually make 1 1/2 times the dressing. Typically, I mix the salad together with about 1/3 of the dressing and leave covered tightly in the fridge overnight or for several hours-the pasta soaks up the dressing. About 30-60 minutes before serving, I add the rest of the dressing. This salad is always a hit!
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45 users found this review helpful
I have made this dish over 3 dozen times (for catered events, family, parties, etc.) It...
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Reviewed on May 25, 2005 by Foodie
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Foodie
May 25, 2005
I love this salad, but I find the the dry tortellini (found on the shelf in the pasta aisle) holds up so much better than the refrigerated (and it is a much better bang for your buck). I used Barilla cheese tortellini, and it was absolutely superb!
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36 users found this review helpful
I love this salad, but I find the the dry tortellini (found on the shelf in the pasta aisle)...
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Reviewed on Aug. 20, 2003 by X-NMAC
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X-NMAC
Aug. 20, 2003
Loved this! Be careful with the tortellini. I hadn't cooked with it before and it tended to fall apart with too much stirring. (I may have overcooked it) I used tri-colored tortellini and craisins for a more festive look, used just less than 1/4 cup sugar and doubled the rest of the dressing ingredients. I blanched the broccoli for 30 seconds. I also followed the suggestion to mix salad with 1/3 of dressing and leave covered in fridge overnight. I added the rest of the dressing an hour before serving. Oh - and I do wish I would have chopped the onions more finely. Resulting taste was a bit more "oniony" than intended. Overall, it turned out wonderfully! I was concerned that the flavors wouldn't blend well, but this was great together!
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27 users found this review helpful
Loved this! Be careful with the tortellini. I hadn't cooked with it before and it tended to...
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Reviewed on Sep. 25, 2005 by TRACYCOOK
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TRACYCOOK
Sep. 25, 2005
Perfection!...I made this for a group of fifty people. Everyone gorged themselves on it and asked for the recipie! Their was nothing left! Three catering trays were devoured!!! The only adjustments I made were as follows...I reduced the sugar, and sugared 'to taste'. I omitted the raisins, as most people do not like them, and replaced them with cashews(WOW!). I was able to find tri-colored frozen tortellini at a wholesale club and it really added to the presentation. I steamed my broccoli as well. Also, ***VERY IMPORTANT TO DO...DOUBLE THE DRESSING*** I added half the night before and the rest before serving. My advice is not to skip this very important step, it makes all the difference in the world. Folks, it doesn't get much better than this!!!!!!!
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21 users found this review helpful
Perfection!...I made this for a group of fifty people. Everyone gorged themselves on it and...
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Reviewed on May 9, 2008 by
Mom2Be!
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Mom2Be!
May 9, 2008
Delish! Make sure to do these few things, and your salad will be Fabulous. 1.) Blanch brocolli peices in almost boiling water for about 1 minute, scoop out and put in ice water to shock and produce a beautiful green 2.) toast sunflower seeds 3.) if you use frozen tortelinni, cook for only 2-3 minutes in not-quite-boiling water- they will be done enough, any longer and they will be mushy and fall apart 4.) make 4 times the dressing called for, use a combo of miricle whip and mayo and only 1/2 cup sugar. Lastly, mix pasta, broccoli, craisins and 2/3 of the dressing the day before and let it marinate! Top with the rest of the dressing, seeds and bacon (i didn't use onion) right before serving. Your family will love this!
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17 users found this review helpful
Delish! Make sure to do these few things, and your salad will be Fabulous. 1.) Blanch...
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Reviewed on Dec. 7, 2003 by MARY DOMAZ
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MARY DOMAZ
Dec. 7, 2003
Great recipe which was well received at a recent pot luck dinner. Per other reviews, I did make a few adjustments. For the dressing I used 1 1/2 cups mayo, 6 T sugar and 1 T Cider Vinegar. I reserved some of the dressing to toss just before serving, since pastas absorb a lot of dressing as they sit in the frig. I also save some bacon to sprinkle on top just before serving. Like many others, I did blanch the broccoli. Very tasty recipe!!
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17 users found this review helpful
Great recipe which was well received at a recent pot luck dinner. Per other reviews, I did...
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Reviewed on Jan. 25, 2006 by
Jen R.
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Jen R.
Jan. 25, 2006
I bring this to every picnic, super bowl party, baby shower, etc. It is so so good. I always make 1.5 times the dressing as recommended by other reviewers. I like it sweet, so I leave in the sugar. Also, I blanch the broccoli and onions for a minute before adding them (just throw them into the pasta pot the last minute that the tortellini is cooking) – this makes the broccoli easier to chew and the onions less sharp.
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13 users found this review helpful
I bring this to every picnic, super bowl party, baby shower, etc. It is so so good. I always...
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Reviewed on Jan. 11, 2004 by
Shelly Ann
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Shelly Ann
Jan. 11, 2004
At a large family gathering we were raiding the sweets for an evening snack and my cousin opted for another portion of this salad instead! Lazy cook that I am, I use barely thawed frozen broccoli florets. This went directly into my all time favorites file.
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10 users found this review helpful
At a large family gathering we were raiding the sweets for an evening snack and my cousin...
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Reviewed on Sep. 9, 2005 by
jayne
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jayne
Sep. 9, 2005
Very tasty! Nice change from the traditional (boring) pasta salad. Recipe has been requested everytime I've served it. Just a few suggested changes - double the dressing, blanche the broccoli, DECREASE THE ONION to about a 1/4, add lightly toasted cashews and use a combination of raisins and craisins. A little time-consuming but well worth it. I expect to be making this regularly in the future.
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9 users found this review helpful
Very tasty! Nice change from the traditional (boring) pasta salad. Recipe has been requested...
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Reviewed on Jul. 23, 2003 by
DREGINEK
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DREGINEK
Jul. 23, 2003
WONDERFUL recipe! The tortellini is a nice change and easy to make!! I'll come home and have this be my meal for the evening. It's good even when not chilled. Thanks for sharing such a yummy recipe!
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