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Broccoli Tortellini Salad Recipe

Broccoli Tortellini Salad Recipe

"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 YIELD:8 servings


  • 1 package (16 ounces) frozen cheese tortellini
  • 2 cups julienned carrots
  • 3-1/2 cups broccoli florets
  • 1 to 2 tablespoons chopped green onions
  • 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


  • 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.

Nutritional Facts

1 cup: 262 calories, 17g fat (3g saturated fat), 9mg cholesterol, 532mg sodium, 21g carbohydrate (4g sugars, 3g fiber), 7g protein.

Reviews for Broccoli Tortellini Salad

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alfoa User ID: 2078080 228425
Reviewed Jun. 23, 2015 Edited Jun. 25, 2015

"Its good but an awful lot of work for the amount that it makes. The onion doesn't add anything and feels out of place. Entirely too much garlic as well."

Cornwall User ID: 1529365 76300
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."

DarlingStarling User ID: 2475759 27463
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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