Broccoli tortellini salad

    30 min

    In this unique but easy to make pasta salad, crisp broccoli is tossed with cheese tortellini in a creamy dressing. Raisins, sunflower seeds and red onion finish the dish. This recipe is great for picnics.

    652 people made this

    Serves: 12 

    • 6 slices bacon
    • 550g fresh cheese-filled tortellini
    • 8 tablespoons mayonnaise
    • 100g caster sugar
    • 2 teaspoons cider vinegar
    • 3 heads broccoli, cut into florets
    • 160g raisins
    • 150g sunflower seeds
    • 1 red onion, finely chopped

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Place bacon in a deep frying pan. Cook over medium high heat until evenly brown. Drain, dice and set aside.
    2. Bring a large pot of lightly salted water to the boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.
    3. In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.
    4. In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (523)


    I have made this dish over 3 dozen times (for catered events, family, parties, etc.) It always gets raves--no leftovers!! As recommended by others, I blanch the broccoli florets for about 30 seconds, plunge into ice water until cooled, then drain and dry. The broccoli stays a gorgeous green and is easier to eat. I usually omit the raisins, but have them on the side for sprinkling. Also, I usually make 1 1/2 times the dressing. Typically, I mix the salad together with about 1/3 of the dressing and leave covered tightly in the fridge overnight or for several hours-the pasta soaks up the dressing. About 30-60 minutes before serving, I add the rest of the dressing. This salad is always a hit!  -  20 Oct 2002  (Review from Allrecipes US | Canada)


    I love this salad, but I find the the dry tortellini (found on the shelf in the pasta aisle) holds up so much better than the refrigerated (and it is a much better bang for your buck). I used Barilla cheese tortellini, and it was absolutely superb!  -  25 May 2005  (Review from Allrecipes US | Canada)


    Delish! Make sure to do these few things, and your salad will be Fabulous. 1.) Blanch brocolli peices in almost boiling water for about 1 minute, scoop out and put in ice water to shock and produce a beautiful green 2.) toast sunflower seeds 3.) if you use frozen tortelinni, cook for only 2-3 minutes in not-quite-boiling water- they will be done enough, any longer and they will be mushy and fall apart 4.) make 4 times the dressing called for, use a combo of miricle whip and mayo and only 1/2 cup sugar. Lastly, mix pasta, broccoli, craisins and 2/3 of the dressing the day before and let it marinate! Top with the rest of the dressing, seeds and bacon (i didn't use onion) right before serving. Your family will love this!  -  09 May 2008  (Review from Allrecipes US | Canada)