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Broccoli Tortellini Salad Recipe

Broccoli Tortellini Salad Recipe photo by Taste of Home

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"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."

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Broccoli Tortellini Salad Recipe

Prep: 15 min. + chilling

Yield: 8 Servings

15 15

Ingredients

1 package (16 ounces) frozen cheese tortellini
2 cups julienned carrots
3-1/2 cups broccoli florets
1 to 2 tablespoons chopped green onions
DRESSING:
1/2 cup olive oil
3 tablespoons cider or red wine viengar
3 tablespoons minced fresh parsley
4-1/2 teaspoons Dijon mustard
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 to 1-1/4 teaspoons salt
1/2 teaspoon pepper
3 garlic cloves, minced

Directions

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. Yield: 8 servings.

Nutritional Facts 1 serving (1 cup) equals 262 calories, 17 g fat (3 g saturated fat), 9 mg cholesterol, 532 mg sodium, 21 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Broccoli Tortellini Salad in Country Woman March/April 2000, p26

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Broccoli Tortellini Salad

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(1-1) of 1 reviews

Reviewed on Jul. 17, 2012 by DarlingStarling

We loved this salad. Personally, I think I would like it even better with canola oil, but my husband enjoyed the flavor of the olive oil. The salad was excellent left over, too!