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Broccoli and Cheese Tortellini Salad

Total Time

Prep: 25 min. + chilling


12 servings

"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."


  • 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 pan, cook tortellini according to package directions. Drain and rinse in cold water.
  2. 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.

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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