This Tortellini Broccoli Salad is the perfect choice for a potluck gathering any time of year. Crisp-tender broccoli and cheese tortellini are tossed with bacon, dried cranberries, walnuts and a creamy, tangy dresssing.
If you’re a fan of classic Broccoli Salad, you’re going to love this recipe. The addition of cheese tortellini adds a nice textural contrast and makes it a more substantial salad.
I first published this bright and cheerful Tortellini Broccoli Salad recipe back in 2013 after our boys gathered for our annual Christmas photo shoot. It was on the menu alongside my Crock-Pot Italian Beef Sandwiches and worked well as successful bribe to get them over to the house.
Fast forward 11 years and I just can’t believe how old these memories and these beloved recipes are becoming!
And, speaking of things flying by quickly. It’s just insane that we are closing in on Labor Day weekend – the unofficial end of summer. I’m in the midst of planning my content for fall and winter, but I’m still fully in summer mode here. I’m so ready to plan a fun, summery menu for the holiday weekend and this veggie loaded pasta salad would be a great choice.
Table of contents
Ingredient Notes
- Tortellini: This recipe calls for a package of refrigerated cheese tortellini. I use Rana brand, but any brand will do.
- Broccoli: You want to cut the broccoli florets down into bite size pieces to make them more manageable in this salad.
- Remaining salad ingredients: Diced red onion, dried cranberries, thick-sliced bacon that has been cooked and chopped, and chopped walnuts. See the recipe card below for instructions on how to cook the bacon.
- For the dressing: Mayonnaise, sour cream (light or regular), apple cider vinegar, granulated sugar, salt, and freshly ground black pepper. Now and then I like to substitute balsamic vinegar for the apple cider vinegar for a different flavor profile. Both are great!
Prepping the Tortellini and Broccoli
Make use of one pot of boiling water to take care of the task of cooking the tortellini and slightly blanching the broccoli (the key word here is slightly).
- Cook the tortellini: Bring a large pot of water to a boil and cook the tortellini about 1 minute shy of the package directions to be sure it doesn’t end of mushy. Use a slotted spoon to transfer the cooked tortellini to a colander and keep the water in the pot. Rinse the tortellini with cold water until cool to the touch and drain it well. Then, transfer it to a large mixing bowl and set it aside.
- Blanch the broccoli: Bring the water in the pot back to a boil and add the broccoli. Cook it for only 1 to 2 minutes, just to blanch it slightly. Quickly transfer the broccoli to the colander, rinse with cold water until cool to the touch, and drain it well. Transfer the broccoli to the mixing bowl with the tortellini.
How to Make Tortellini Broccoli Salad
- Add the remaining salad ingredients to the bowl with the tortellini and broccoli and pour the dressing over the top.
- Toss everything until well combined.
Make-Ahead Tips
Cooking the bacon: This is a task you can get done well in advance. Follow the directions on the recipe card below or take a look at the detailed instructions in my Broccoli Salad recipe and get it done!
Make the dressing: You can also mix up the dressing a day or two in advance and store it in an airtight container in the refrigerator.
Assemble ahead: This salad can be served immediately or covered and refrigerated for several hours before serving. If you’re making it in advance, I recommend reserving the walnuts to stir in just before serving so they’ll stay nice and crunchy.
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Tortellini Broccoli Salad
Ingredients
- 10 ounces refrigerated cheese tortellini
- 12 ounce fresh broccoli florets, cut into bite-size pieces (approximately 4 ½ to 5 cups)
- ⅓ cup red onion, diced
- ½ cup dried cranberries
- 5 slices thick sliced bacon, cooked and chopped (instructions below)
- ⅓ cup walnuts, chopped
Dressing
- ⅓ cup mayonnaise
- ⅓ cup sour cream, light or regular
- 1 tablespoon apple cider vinegar, (can substitute balsamic vinegar)
- 1 tablespoon granulated sugar
- salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of water to a boil and cook the tortellini according to the package directions, being careful not to overcook. Use a slotted spoon to transfer the cooked tortellini to a colander (keep the water in the pot). Rinse the tortellini with cold water until cool to the touch and drain it well. If necessary, turn it out onto a double layer of paper towels to absorb any excess water. Transfer it to a large mixing bowl and set it aside.
- Bring the water in the pot back to a boil and add the broccoli. Cook for only 1 to 2 minutes, just to blanch it slightly. Quickly transfer the broccoli to the colander, rinse with cold water until cool to the touch, and drain it well (blot with paper towels, if needed). Transfer the broccoli to the mixing bowl with the tortellini.
- In a small bowl, whisk together the dressing ingredients. Set aside.
- In a large serving bowl, combine the broccoli, tortellini, onion, and dried cranberries. Pour the dressing over the top and toss until well combined. Stir in the crumbled bacon and chopped walnuts and serve immediately or cover and refrigerate for an hour or two.
To Cook the Bacon
- Preheat oven to 400 degrees F. Place bacon on a foil lined, rimmed baking sheet. Bake for 15 to 16 minutes or until browned and crisp. Transfer the cooked bacon to paper towels to drain.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
More Pasta Salads
This post was originally published on January 4, 2014. It has been updated with new text and images.
We love you Valerie and your recipe ❤️
I’ve made this several times and it is always a hit. Taking it to pot luck birthday party tonight.
exactly what I was looking for
I like Tomatoes. Would cherry tomatoes work as an addition?
Absolutely!