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Broccoli Tortellini Salad Recipe
Broccoli Tortellini Salad Recipe photo by Taste of Home

Broccoli Tortellini Salad Recipe

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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."
TOTAL TIME: Prep: 15 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8 servings

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

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.

Directions

  1. 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.
Originally published as Broccoli Tortellini Salad in Country Woman March/April 2000, p26

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.

Reviews for Broccoli Tortellini Salad

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
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MY REVIEW
Reviewed Jul. 7, 2014

"The dressing for this salad is excellent. I used the dry herbs. I didn't bother cooking the broccoli and carrot as I like the crunch."

MY REVIEW
Reviewed Jul. 17, 2012

"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!"

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