Broccoli Tortellini Salad Recipe

Broccoli Tortellini Salad Recipe photo by Taste of Home

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"After tasting this wonderful side dish at a potluck, I had to have more, so I experimented with lightening it up," Tiffany Anderson-Taylor explains from Gulfport, Florida. "It ended up tasting as good as the original."

This recipe is:

Healthy

Quick

Diabetic Friendly

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Broccoli Tortellini Salad Recipe

Prep: 25 min. + chilling

Yield: 12 Servings

25 25

Ingredients

4 cups broccoli florets
2 packages (9 ounces each) refrigerated cheese tortellini
1/2 cup finely chopped red onion
1/4 cup raisins
1/2 cup reduced-fat mayonnaise
Sugar substitute equivalent to 3 tablespoons sugar
1 tablespoon cider vinegar
5 slices bacon, cooked and crumbled
1/4 cup unsalted sunflower kernels

Directions

In a large saucepan, cook broccoli in 6 cups boiling water for 2 minutes. Drain and immediately rinse in cold water. In the same pan, cook tortellini according to package directions. Drain and rinse in cold water.
In a large bowl, combine the broccoli, tortellini, onion and raisins. Combine the mayonnaise, sugar substitute and vinegar; pour over salad and toss to coat. Refrigerate for at least 1 hour. Just before serving, stir in bacon and sunflower kernels. Yield: 12 servings.

Editor's Note: This recipe was tested with Splenda sugar blend.

Nutritional Analysis: 2/3 cup equals 217 calories, 10 g fat (3 g saturated fat), 24 mg cholesterol, 287 mg sodium, 25 g carbohydrate, 2 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 fat.

Originally published as Broccoli Tortellini Salad in Light & Tasty February/March 2005, p47