Broccoli Tortellini Salad

Name: Broccoli Tortellini Salad
Prep time: 15 min
Total time: 15 min
Yield: 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

"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."

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

Directions

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.

Nutrition Facts

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

Originally published as Broccoli Tortellini Salad in Country Discoveries March/April 2000

Reviews

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Average Rating:

alfoa

Jun 23, 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

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

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!