BROCCOLI AND TORTELLINI SALAD
Crisp, fresh broccoli and cheese tortellini with a creamy dressing are the basis of this salad. Raisins, sunflower seeds and red onion dress it up. This recipe is most requested at potlucks.
Provided by AFMC
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.
- In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.
- In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.
Nutrition Facts : Calories 322.4 calories, Carbohydrate 38.7 g, Cholesterol 20.3 mg, Fat 16.1 g, Fiber 4 g, Protein 9 g, SaturatedFat 4.1 g, Sodium 341 mg, Sugar 17.6 g
TORTELLINI BACON BROCCOLI SALAD
This is an excellent pasta salad that is great to make for the week ahead or to bring to potlucks! Make it -- you won't be disappointed. You may frown at the coleslaw dressing, but trust me, it's amazing in this recipe! This recipe is highly requested when served.
Provided by MostAwesomeChefEver
Categories Salad 100+ Pasta Salad Recipes Tortellini Pasta Salad Recipes
Time 1h30m
Yield 10
Number Of Ingredients 6
Steps:
- Cook the tortellini according to the package directions, drain, rinse with cold water, and refrigerate until cool, about 30 minutes.
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the bacon into 1/2-inch pieces while still a little warm.
- Place the tortellini, bacon, broccoli, grape tomatoes, and green onions into a salad bowl. Pour the dressing over the ingredients, and toss lightly to coat. Chill in refrigerator before serving.
Nutrition Facts : Calories 348.8 calories, Carbohydrate 33.6 g, Cholesterol 46.9 mg, Fat 18.2 g, Fiber 2.6 g, Protein 13.9 g, SaturatedFat 5.5 g, Sodium 736.1 mg, Sugar 6.8 g
TORTELLINI, BROCCOLI AND BACON SALAD
Tender, cheese-filled tortellini puts a flavorful spin on ordinary pasta salad.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 24
Number Of Ingredients 7
Steps:
- Cook and drain tortellini as directed on package. Rinse with cold water; drain.
- In very large (4-quart) bowl, mix tortellini, broccoli, tomatoes, chives and dressing. Cover and refrigerate at least 1 hour to blend flavors.
- Just before serving, stir in bacon. Sprinkle with nuts.
Nutrition Facts : Calories 160, Carbohydrate 14 g, Cholesterol 45 mg, Fat 1, Fiber 1 g, Protein 6 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 5 g, TransFat 0 g
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."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 217 calories, Fat 10g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 287mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
BROCCOLI, TORTELLINI, AND BACON SALAD
A filling and delicious main dish salad. I have used turkey bacon and low-fat dressing to lighten it up. Chill time is 1-2 hours.
Provided by ratherbeswimmin
Categories Pork
Time 35m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the tortellini according to package directions; rinse with cold water; drain.
- In a large bowl, mix the tortellini, broccoli, tomatoes, chives, and dressing.
- Cover and refrigerate 1-2 hours.
- Right before ready to serve, add bacon and sunflower seeds; gently stir to combine.
- Season to taste with salt and pepper.
- Serve cold.
BROCCOLI AND TORTELLINI SALAD
You can lighten this recipe up a little by using turkey bacon, & low-fat mayo. From allrecipes.com
Provided by cookiedog
Categories Potluck
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.
- In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.
- In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.
BROCCOLI TORTELLINI SALAD
"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."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- 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 :
TORTELLINI-BROCCOLI SALAD
Pasta salad can be a whole new flavor experience each time you make it just by switching the veggies.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- In tightly covered container, shake all vinaigrette ingredients.
- Cook and drain tortellini as directed on package. Rinse with cold water; drain.
- In large glass or plastic bowl, mix carrot, broccoli, onions and vinaigrette. Add tortellini; toss until evenly coated. Cover and refrigerate at least 1 hour to blend flavors but no longer than 24 hours.
Nutrition Facts : Calories 250, Carbohydrate 29 g, Cholesterol 20 mg, Fat 2, Fiber 3 g, Protein 8 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 4 g, TransFat 0 g
BROCCOLI-TORTELLINI SALAD
My family has made this recipe for a long time. Not sure where my mom got it. It is very delicious and great for potlucks and barbecues.
Provided by JillAZ
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cook tortellini according to package directions (I use the fresh tortellini that are tri-colored).
- Make sure to cut the broccoli into bite sized florets.
- I also lightly steam them before adding to the salad.
- In a large bowl mix together tortellini, broccoli, chopped parsley, pimento, UN-DRAINED artichoke hearts, green onions, basil and garlic powder.
- Add Italian dressing (I use Bernsteins Restaurant Recipe Italian or Newman's Own); stir to mix.
- Refrigerate until serving time.
- Just before serving, stir in olives, cherry tomatoes that have been cut in half, and parmesan cheese.
Nutrition Facts : Calories 210, Fat 9.9, SaturatedFat 2.9, Cholesterol 17.6, Sodium 606.9, Carbohydrate 23.9, Fiber 3.3, Sugar 3.2, Protein 8.1
TORTELLINI, PESTO AND BROCCOLI SALAD
Ideal to take to work. Let the salad come back to room temperature during the morning to get the most flavor. Any filled tortellini will work.
Provided by English_Rose
Categories Lunch/Snacks
Time 10m
Yield 2 lunches
Number Of Ingredients 6
Steps:
- Bringa large pan of water to the boil.
- Add the broccoli, cook for 2 minutes then add the tortellini and cook according to pack instructions.
- Drain everything, gently rinse under cold water until cool then tip into a bowl.
- Toss with the pesto, pine nuts and balsamic vinegar.
- Add the tomatoes, pack into containes and chill.
- Bring to room temp before serving.
Nutrition Facts : Calories 384.5, Fat 8.6, SaturatedFat 4.1, Cholesterol 47.6, Sodium 416.9, Carbohydrate 60.7, Fiber 4.8, Sugar 4.1, Protein 17.9
BROCCOLI/TORTELLINI SALAD
Steps:
- Cook tortellini for 8-10 miutes until al dente. Drain and rinse under cold water. Set aside. In small bowl mix mayonnaise, sugar/Splenda and cider vinegar to make dressing. In large bowl combine broccoli, tortellini, raisins, seeds and red onion. Pour dressing over and tosse. Chill and serve.
TORTELLINI-BROCCOLI SALAD
Pasta salad can be a whole new flavor experience each time you make it just by switching the veggies.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- In tightly covered container, shake all vinaigrette ingredients.
- Cook and drain tortellini as directed on package. Rinse with cold water; drain.
- In large glass or plastic bowl, mix carrot, broccoli, onions and vinaigrette. Add tortellini; toss until evenly coated. Cover and refrigerate at least 1 hour to blend flavors but no longer than 24 hours.
Nutrition Facts : Calories 250, Carbohydrate 29 g, Cholesterol 20 mg, Fat 2, Fiber 3 g, Protein 8 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 4 g, TransFat 0 g
BROCCOLI TORTELLINI SALAD
Prepared by Carol Huggard of The Villages, FL on 8/20/2013
Provided by ann wilson
Categories Pasta Salads
Time 25m
Number Of Ingredients 10
Steps:
- 1. Cook tortellini to desired doneness according to package. Place broccoli in colander and drain the tortellini over the broccoli. Then rinse with cold water.
- 2. In a large bowl, combine all the ingredients except the tomatoes and the Parmesan cheese.
- 3. Cover and refrigerate 4-6 hours.( I have prepared this dish and served in within an hour). It can be served warm or cold.)
- 4. Just before serving, add cherry tomatoes, mix lightly. If using sliced tomatoes, just place on top. Sprinkle with Parmesan cheese if desired.
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