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Broccoli and Cheese Tortellini Salad

"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."
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    12 servings


  • 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


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

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Average Rating:
  • dig1
    Apr 12, 2019

    Good salad recipe

  • ms11145
    Apr 11, 2019

    Great salad. I did tweak it a tad, but will be making this time and time again.

  • a642483
    Jul 25, 2011

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

  • jonga
    Jun 20, 2008

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