Broccoli and Cheese Tortellini Salad Recipe

3.5 2 5
Broccoli and Cheese Tortellini Salad Recipe
Broccoli and Cheese Tortellini Salad Recipe photo by Taste of Home
Publisher Photo

Broccoli and Cheese Tortellini Salad Recipe

Read Reviews
3.5 2 5
Publisher Photo
"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."
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling

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 saucepan, cook tortellini according to package directions. Drain and immediately rinse in cold water.
In a large bowl, combine the red onion, raisins, broccoli and tortellini. Combine the mayonnaise, sugar substitute and vinegar. Pour over tortellini mixture; 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.
Originally published as Broccoli Tortellini Salad in Light & Tasty February/March 2005, p47

Nutritional Facts

2/3 cup: 217 calories, 10g fat (3g saturated fat), 24mg cholesterol, 287mg sodium, 25g carbohydrate (0 sugars, 2g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 fat.

  • 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
  1. In a large saucepan, cook broccoli in 6 cups boiling water for 2 minutes. Drain and immediately rinse in cold water. In the same saucepan, cook tortellini according to package directions. Drain and immediately rinse in cold water.
  2. In a large bowl, combine the red onion, raisins, broccoli and tortellini. Combine the mayonnaise, sugar substitute and vinegar. Pour over tortellini mixture; 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.
Originally published as Broccoli Tortellini Salad in Light & Tasty February/March 2005, p47

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Reviews forBroccoli and Cheese Tortellini Salad

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a642483 User ID: 3027293 66186
Reviewed Jul. 25, 2011

"A delicious recipe....my family really liked it. It's a nice change from basic macaroni salad."

MY REVIEW
jonga User ID: 2649135 149908
Reviewed Jun. 20, 2008

"I have made this recipe many times since finding it in the 2005 magazine, and it has become a household favorite!"

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