This Tortellini Broccoli Salad is a vibrant and satisfying dish perfect for any meal or gathering.
Packed with protein from cheese tortellini and bacon, fiber from broccoli and cranberries, and healthy fats from walnuts, it’s both nutritious and flavorful.
Quick to prepare and easy to customize, it’s a wholesome choice for everyday cooking or meal prep.
Tortellini Broccoli Salad
Equipment
- 1-Large pot
- 1-Colander
- 1 large mixing bowl
- 1 small mixing bowl
- 1 baking sheet (foil-lined, rimmed)
- Paper Towels
Ingredients
Salad:
- 10 ounces cheese tortellini refrigerated
- 12 ounces fresh broccoli florets cut into bite-size pieces
- ⅓ cup red onion finely diced
- ½ cup dried cranberries
- 5 slices thick-cut bacon cooked and chopped
- ⅓ cup walnuts chopped
Dressing:
- ⅓ cup mayonnaise
- ⅓ cup sour cream light or regular
- 1 tablespoon apple cider vinegar or balsamic vinegar
- 1 tablespoon granulated sugar
- Salt and freshly ground black pepper to taste
Instructions
- Cook the Cheese Tortellini: Bring a large pot of water to a rolling boil. Once boiling, add a pinch of salt for flavor. Gently place the refrigerated cheese tortellini into the boiling water. Cook according to the package instructions, usually around 7–9 minutes, ensuring the pasta becomes tender but still firm to the bite. Use a slotted spoon to carefully remove the tortellini from the water and transfer them to a colander. Immediately rinse under cold running water to stop the cooking process, then drain thoroughly. Lay the tortellini on a double layer of paper towels for a few minutes to remove any excess moisture. Place them in a large mixing bowl and set aside.
- Blanch the Broccoli Florets: Return the same pot of water to a boil. Once boiling, add the bite-size broccoli florets and cook for 1–2 minutes only. The goal is to slightly soften the broccoli while retaining its crisp-tender texture and vibrant green color. Quickly transfer the broccoli to a colander and rinse under cold water to halt the cooking process. Drain thoroughly and gently blot with paper towels to remove excess water. Add the broccoli to the mixing bowl with the cooked tortellini.
- Prepare the Creamy Dressing: In a small mixing bowl, combine ⅓ cup mayonnaise and ⅓ cup sour cream. Whisk together until smooth and creamy. Add 1 tablespoon apple cider vinegar and 1 tablespoon granulated sugar, then whisk again to blend all flavors evenly. Season the dressing with a pinch of salt and freshly ground black pepper to taste. Taste and adjust seasoning if needed—the dressing should be tangy, lightly sweet, and balanced. Set aside while you assemble the salad.
- Combine the Salad Ingredients: In a large serving bowl, add the cooked tortellini and blanched broccoli. Sprinkle in the finely diced red onion and the dried cranberries. Gently toss the ingredients together to mix evenly, ensuring each piece of tortellini and broccoli is coated with the natural flavors of the vegetables and dried fruit.
- Add the Dressing: Pour the prepared creamy dressing over the tortellini and broccoli mixture. Using a large spoon or spatula, fold the dressing gently into the salad. Toss until every component is evenly coated, and the salad has a creamy, uniform texture without crushing the tortellini or broccoli.
- Cook the Bacon (Crispy and Perfect): Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil for easy cleanup. Arrange the thick-cut bacon slices in a single layer on the prepared sheet. Bake for 15–16 minutes, or until the bacon reaches a crisp, golden-brown texture. Remove from the oven and transfer the slices to paper towels to drain excess grease. Once cooled, chop the bacon into small, bite-size pieces.
- Finish the Salad: Add the chopped bacon and walnuts to the tossed salad. Gently fold them in, being careful to maintain the crisp texture of the broccoli and bacon. Taste the salad once more and adjust seasoning if desired.
- Serve or Chill: You can serve the salad immediately for a fresh, crisp texture, or cover and refrigerate for 1–2 hours to allow the flavors to meld. The salad is perfect as a side dish for lunch, dinner, or a potluck, and it holds well for short-term storage in the refrigerator.
Notes
- For best results, use fresh broccoli florets and refrigerate the tortellini until ready to cook. Overcooked pasta can become mushy and make the salad watery.
- Blanching the broccoli briefly preserves its bright green color, crisp-tender texture, and maximum nutrients. Avoid boiling too long.
- The dressing can be made a day ahead and stored in the refrigerator. Whisk again before tossing with the salad to restore its creamy consistency.
- Substitute walnuts with pecans or almonds for a slightly different flavor and texture profile. Toasting the nuts enhances their natural flavor.
- Bacon can be pan-fried or oven-baked; baking ensures even crispiness with minimal cleanup.
Chef’s Secrets For Perfect Salad
The key to a show-stopping tortellini broccoli salad is balancing textures and flavors.
Gently blanching the broccoli keeps it crisp and vibrant, while rinsing cooked tortellini under cold water prevents it from becoming gummy.
The dressing should be smooth, tangy, and lightly sweet to complement the savory bacon and nutty walnuts.
For extra flavor depth, lightly toast the walnuts and consider crisping the bacon in the oven to evenly render the fat.
Toss all ingredients carefully to preserve the tender tortellini and crunchy vegetables.
This approach ensures each bite has a perfect harmony of creamy, crunchy, and tangy elements.
Serving Suggestions To Impress Guests
Serve this salad chilled as a side dish for potlucks, picnics, or casual dinners.
It pairs beautifully with grilled chicken, roasted vegetables, or even a light soup for a complete meal.
For presentation, garnish with extra chopped walnuts or a few cranberries on top.
This salad also works well as a make-ahead option for lunchboxes or family gatherings, where its vibrant colors and balanced flavors are sure to impress.
Storage Tips For Freshness
Store the salad in an airtight container in the refrigerator for up to 2 days.
If preparing in advance, keep the dressing separate and add it just before serving to maintain the pasta and broccoli’s texture.
Avoid freezing the salad, as the tortellini and creamy dressing can separate or become soggy.
Leftovers can be enjoyed cold, or brought to room temperature briefly for a softer texture without losing flavor.
Frequently Asked Questions
1. Can I use frozen broccoli instead of fresh?
Yes, but thaw and drain it well before adding to the salad. Blanch briefly to preserve texture and color, as frozen broccoli can become soft and watery if overcooked.
2. How can I make this salad vegetarian?
Simply omit the bacon and replace it with smoked tempeh, roasted chickpeas, or extra nuts for crunch and protein. The dressing and other ingredients remain the same.
3. Can I make this salad ahead of time?
Yes, but it’s best to prepare the pasta, broccoli, and dressing separately. Combine all ingredients 1–2 hours before serving to keep everything fresh and crisp.
4. What type of tortellini works best?
Cheese-filled tortellini works perfectly, but you can experiment with spinach, mushroom, or other flavored varieties. Just ensure the pasta is cooked al dente to maintain texture.
5. Can I substitute other nuts or dried fruits?
Absolutely. Walnuts can be replaced with pecans, almonds, or cashews, and dried cranberries can be swapped with raisins or chopped dried apricots. Toasting the nuts enhances their flavor and adds crunch.
