Tortellini Broccoli Salad
A creamy, crunchy, and colorful tortellini salad featuring tender broccoli, cheese tortellini, crispy bacon, sweet cranberries, and crunchy walnuts. Tossed in a tangy homemade dressing, this salad is quick to prepare, nutritious, and perfect for lunch, dinner sides, or potlucks.
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.
