Cheese Tortellini and Bacon Salad
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.
Ingredients
Serves: 10
- 500g fresh cheese tortellini
- 450g streaky bacon
- 375g chopped broccoli
- 300g baby plum tomatoes, halved
- 2 spring onions, finely chopped
- 250ml coleslaw dressing
Method
Prep:15min ›
Cook:15min ›
Extra time:1hr chilling ›
Ready in:1hr30min
- Cook the tortellini according to the package instructions, drain, rinse with cold water and refrigerate until cool, about 30 minutes.
- Place the bacon in a large, deep frying pan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon on a kitchen towel-lined plate. Chop the bacon into 1.25cm pieces while still a little warm.
- Place the tortellini, bacon, broccoli, baby plum tomatoes and spring onions into a salad bowl. Pour the dressing over the ingredients and toss lightly to coat. Chill in refrigerator before serving.
Cook's note
If you're not a fan of coleslaw dressing, feel free to substitute in any other salad dressing.
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Reviews & ratings
Average global rating:
(252)
Reviews in English (184)
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)