This pasta salad is not only delicious, it's also quick and easy to make. Cheese tortellini is tossed with crispy bacon, crunchy broccoli, succulent baby plum tomatoes and spring onions in a coleslaw dressing.
If you're not a fan of coleslaw dressing, feel free to substitute in any other salad dressing.
A friend and I followed this recipe almost exactly (we doubled the green onion because we love them) and it was SO good! We were a bit skeptical about the coleslaw dressing but it added a wonderful touch of sweetness to the ingredients. The salad was even better the 2nd day so I'd recommend making it the night before if possible to allow the flavors to meld together... YUMMY! Thanks for sharing! - 26 Jan 2010 (Review from Allrecipes US | Canada)
This is one of the best recipes that I have found on this site. Fabulous does not even come close to describing it! Everyone loved it and raved about it. Do not hesitate to try this. You can't go wrong. I used a frozen package of tortellini which I believe was 19 ounces instead of 18oz. the recipe calls for. I also chose to use cherry tomatoes because we prefer them over grape. The salad was easy to make, too. I used my kitchen scissors to cut up the bacon and onion so the process went quickly. I also used a full 12oz. bottle of coleslaw dressing. That's what was available and I didn't want a partial jar left in the fridge. I added it slowly to make sure I wasn't killing the consistency, but it turned out great. Bottom line here is that this recipe is also very forgiving on proportions used. Above all- if you are reading this recipe, don't hesitate to try it. My many thanks to the submitter! My family thanks you, too! UPDATE: I can't stop making this!! This is my most repeated recipe from this site! Make sure to make it the day ahead. It is much better after the ingredients have had a chance to meld together. - 18 Feb 2010 (Review from Allrecipes US | Canada)
This is an old recipe from Betty Crocker and I have been making it for years. I am always asked to bring to potlucks. The original recipe calls for 1/4 cup unsalted sunflower seeds. These make it even crunchier. - 01 Feb 2010 (Review from Allrecipes US | Canada)