Cheese Tortellini Broccoli Salad
Cheese Tortellini Broccoli Salad
Directions
- Bring a large pot of water to a boil and cook tortellini according to package directions, being careful not to overcook. Rinse with cool water and drain well. Set aside.
- Meanwhile, preheat oven to 374 degrees.
- Place bacon on a foil-lined, rimmed baking sheet. Bake for 15-18 minutes or until browned and crisp. Transfer cooked bacon to paper towels to drain. Crumble and set aside.
- In a large serving bowl, combine the broccoli, cooked and cooled tortellini, onion and dried cranberries.
- In a small bowl, stir together the light mayonnaise, light sour cream, balsamic vinegar and sugar. Pour over broccoli mixture and toss until well mixed.
- Refrigerate for at least two hours or up to six hours.
- When ready to serve, stir in the crumbled bacon and chopped walnuts.
Ingredients
- 5 slices bacon, thick cut
- 1/2 cup cranberries, dried
- 1/3 cup mayonnaise, light
- 2 crowns Peak Fresh Produce® Broccoli, cut into bite size pieces
- 1/3 cup Peak Fresh Produce® Onion(s), Red, diced
- 1 lb Roma® Gourmet Tortellini, Cheese
- 1/3 cup sour cream, light
- 1 tbsp vinegar, balsamic
- 1/3 cup walnuts, chopped
- 1 tbsp West Creek® Sugar, Granulated