BROCCOLI AND CHEESE TORTELLINI SALAD

Broccoli and Cheese Tortellini Salad image

"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

Ingredients

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

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