TORTELLINI BACON BROCCOLI SALAD
This is an excellent pasta salad that is great to make for the week ahead or to bring to potlucks! Make it -- you won't be disappointed. You may frown at the coleslaw dressing, but trust me, it's amazing in this recipe! This recipe is highly requested when served.
Provided by MostAwesomeChefEver
Categories Salad 100+ Pasta Salad Recipes Tortellini Pasta Salad Recipes
Time 1h30m
Yield 10
Number Of Ingredients 6
Steps:
- Cook the tortellini according to the package directions, drain, rinse with cold water, and refrigerate until cool, about 30 minutes.
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the bacon into 1/2-inch pieces while still a little warm.
- Place the tortellini, bacon, broccoli, grape tomatoes, and green onions into a salad bowl. Pour the dressing over the ingredients, and toss lightly to coat. Chill in refrigerator before serving.
Nutrition Facts : Calories 348.8 calories, Carbohydrate 33.6 g, Cholesterol 46.9 mg, Fat 18.2 g, Fiber 2.6 g, Protein 13.9 g, SaturatedFat 5.5 g, Sodium 736.1 mg, Sugar 6.8 g
TORTELLINI AND BROCCOLI SALAD
Tortellini and Broccoli Salad is tossed with extra virgin olive oil, fresh garlic, sundried tomatoes, fresh steamed broccoli, and tortellini pasta. This is a savory pasta salad that is best served warm or at room temperature and guarantees to be big on flavor and very satisfying.
Provided by 2 sisters recipes
Categories Salads
Time 20m
Number Of Ingredients 7
Steps:
- Add broccoli pieces to a medium-size pot with 1-inch of water. Cover with a lid and bring to boil. Boil the broccoli for 2 minutes, or until the broccoli turns to a bright- dark green color.
- Turn off the heat, and drain the water. Return the broccoli back to the pot, cover, and set aside, allowing to steam for about 3 minutes. Transfer to a small bowl and set aside to cool completely.
- In the meantime, prepare the sauce. Place minced garlic, olive oil, red pepper, and sundried tomatoes into a small bowl or plastic container. Mix all the ingredients together and set them aside at room temperature. This can be made ahead of time, even up to 2 days. Just keep the sauce in an air-tight container. NO need to refrigerate.
- Bring a large saucepot of water to a boil. Add 1 teaspoon of salt to boiling water. Add the cheese tortellini. When they float to the top, they only need to cook for about 1 to 2 minutes to be al-dente.
- Drain, and run them under cool water immediately to help stop the cooking process. Drain well.
- Transfer tortellini to a large serving bowl.
- Add in steamed broccoli, garlic, sundried tomato, and olive oil sauce. Toss gently until well combined.
- Season with salt and pepper to taste. The pasta salad should be moist and coated lightly. You may add more or less sauce to your liking. Keep in mind if you think you need to drizzle some more extra-virgin olive oil, you may do so since pasta has a tendency to absorb the olive oil quickly.
- Serve at room temperature. Or chilled, if you prefer.
- Yields: 8 to 10 servings
TORTELLINI-BROCCOLI SALAD
Pasta salad can be a whole new flavor experience each time you make it just by switching the veggies.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- In tightly covered container, shake all vinaigrette ingredients.
- Cook and drain tortellini as directed on package. Rinse with cold water; drain.
- In large glass or plastic bowl, mix carrot, broccoli, onions and vinaigrette. Add tortellini; toss until evenly coated. Cover and refrigerate at least 1 hour to blend flavors but no longer than 24 hours.
Nutrition Facts : Calories 250, Carbohydrate 29 g, Cholesterol 20 mg, Fat 2, Fiber 3 g, Protein 8 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 4 g, TransFat 0 g
BROCCOLI TORTELLINI SALAD
"This tried-and-true salad is simple to toss together and convenient since you make it ahead," reports May Sisk Hazlet, New Jersey. "Now that my husband and I are retired, we travel a lot and enjoy having more time for family and hobbies."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cook tortellini according to package directions. Rinse in cold water; drain. Place carrots in a steamer basket over 1 in of boiling water in a saucepan. Cover and steam for 3-4 minutes. Add broccoli; steam 4-5 minutes longer or until crisp-tender. Rinse in cold water; drain. In a large bowl, combine tortellini, carrots, broccoli and onions. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.
Nutrition Facts :
BROCCOLI AND TORTELLINI SALAD
You can lighten this recipe up a little by using turkey bacon, & low-fat mayo. From allrecipes.com
Provided by cookiedog
Categories Potluck
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- 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.
BROCCOLI CHEESE TORTELLINI
"When we lived in Seattle, my favorite restaurant served a wonderful dish I ordered every time I ate there. When we moved away, I came up with this to satisfy my craving." Darlene Brenden - Salem, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, cook cream and broccoli, uncovered, over medium-low heat for 5-6 minutes or until broccoli is crisp-tender. Meanwhile, cook tortellini according to package directions. , Stir 2 cups cheese and pepper into broccoli mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until mixture is thickened, stirring occasionally. , Drain tortellini; add to sauce and toss to coat. Sprinkle with parsley and remaining cheese.
Nutrition Facts : Calories 678 calories, Fat 46g fat (28g saturated fat), Cholesterol 169mg cholesterol, Sodium 914mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.
BROCCOLI-TORTELLINI SALAD
My family has made this recipe for a long time. Not sure where my mom got it. It is very delicious and great for potlucks and barbecues.
Provided by JillAZ
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cook tortellini according to package directions (I use the fresh tortellini that are tri-colored).
- Make sure to cut the broccoli into bite sized florets.
- I also lightly steam them before adding to the salad.
- In a large bowl mix together tortellini, broccoli, chopped parsley, pimento, UN-DRAINED artichoke hearts, green onions, basil and garlic powder.
- Add Italian dressing (I use Bernsteins Restaurant Recipe Italian or Newman's Own); stir to mix.
- Refrigerate until serving time.
- Just before serving, stir in olives, cherry tomatoes that have been cut in half, and parmesan cheese.
Nutrition Facts : Calories 210, Fat 9.9, SaturatedFat 2.9, Cholesterol 17.6, Sodium 606.9, Carbohydrate 23.9, Fiber 3.3, Sugar 3.2, Protein 8.1
TORTELLINI WITH PESTO & BROCCOLI
A speedy pasta salad with Mediterranean flavours - perfect for packed lunches
Provided by Jennifer Joyce
Categories Lunch, Pasta
Time 10m
Yield Makes 2 lunches
Number Of Ingredients 6
Steps:
- Bring a large pan of water to the boil. Add the broccoli, cook for 2 mins, then add the tortellini and cook for 2 mins, or according to pack instructions. Drain everything, gently rinse under cold water until cool, then tip into a bowl. Toss with the pesto, pine nuts and balsamic vinegar. Add the tomatoes, pack into containers and chill. Let the salad get to room temperature during the morning to get the most flavour from the tomatoes and pesto.
Nutrition Facts : Calories 573 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 1.58 milligram of sodium
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