Tortellini Broccoli Salad

Tortellini Broccoli Salad with creamy dressing, crispy bacon, and walnuts. This easy pasta salad recipe features cheese tortellini, fresh broccoli, dried cranberries, and red onion for a flavorful and colorful dish. Perfect for potlucks, family meals, or make-ahead lunches.

Ingredients

Salad

• 10 ounces refrigerated cheese tortellini
• 12 ounces fresh broccoli florets, cut into bite-size pieces (about 4½–5 cups)
• ⅓ cup red onion, diced
• ½ cup dried cranberries
• 5 slices thick-cut bacon, cooked and chopped (see instructions below)
• ⅓ cup walnuts, chopped

Dressing

• ⅓ cup mayonnaise
• ⅓ cup sour cream (light or regular)
• 1 tablespoon apple cider vinegar (or substitute balsamic vinegar)
• 1 tablespoon granulated sugar
• Salt and freshly ground black pepper, to taste

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Instructions

Cook the Tortellini

1. Bring a large pot of water to a boil and cook the tortellini according to package directions. Avoid overcooking.
2. Use a slotted spoon to transfer cooked tortellini to a colander. Rinse with cold water until cool, then drain well. Pat dry with paper towels if needed. Transfer to a large mixing bowl and set aside.

Blanch the Broccoli

1. Bring the same pot of water back to a boil and add the broccoli florets.
2. Cook for 1–2 minutes until slightly tender but still crisp.
3. Quickly transfer to a colander, rinse with cold water, drain well, and pat dry if needed. Add broccoli to the mixing bowl with tortellini.

Prepare the Dressing

1. In a small bowl, whisk together mayonnaise, sour cream, vinegar, sugar, salt, and pepper until smooth. Set aside.

Combine the Salad

1. In a large serving bowl, combine tortellini, broccoli, red onion, and dried cranberries.
2. Pour the dressing over the salad and toss to coat evenly.
3. Stir in the crumbled bacon and chopped walnuts. Serve immediately or refrigerate for 1–2 hours to allow flavors to meld.

Cook the Bacon

1. Preheat oven to 400°F (200°C).
2. Arrange bacon on a foil-lined, rimmed baking sheet.
3. Bake for 15–16 minutes or until crisp and browned.
4. Transfer bacon to paper towels to drain and cool before chopping.

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Why You’ll Love This Recipe

• Flavorful and colorful: Combines cheesy tortellini, fresh broccoli, crispy bacon, and sweet cranberries.
• Quick and easy: Ready in under 30 minutes, perfect for weeknight dinners or potlucks.
• Make-ahead friendly: Can be prepared ahead and chilled without losing flavor.
• Balanced textures: Creamy dressing, crunchy walnuts, tender pasta, and crisp vegetables.

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Tips

• Rinse pasta and broccoli with cold water to stop cooking and retain crunch.
• Pat ingredients dry to prevent a watery salad.
• Adjust the amount of sugar in the dressing for a sweeter or tangier taste.
• Serve chilled or at room temperature for best flavor.

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Variations and Substitutions

• Cheese: Swap cheese tortellini for spinach or mushroom-filled tortellini.
• Protein: Add grilled chicken, turkey bacon, or tofu for extra protein.
• Nuts: Substitute walnuts with pecans, almonds, or omit for a nut-free version.
• Dressing: Use Greek yogurt instead of sour cream for a lighter version.

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FAQs

Q: Can this salad be made ahead of time?
A: Yes, prepare the salad and refrigerate for up to 2 hours before serving.

Q: How long does it keep in the fridge?
A: Store in an airtight container for up to 2 days. Add nuts and bacon just before serving to keep them crunchy.

Q: Can I use frozen broccoli?
A: Yes, but blanch briefly and drain well to avoid sogginess.

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Serving Suggestions

• Serve as a side dish at picnics, potlucks, or family dinners.
• Pair with garlic bread or a fresh green salad for a complete meal.
• Garnish with extra chopped walnuts or freshly grated Parmesan cheese for added flavor.