Broccoli Tortellini Salad
Brighten up your mealtime with this vibrant and delicious Broccoli Tortellini Salad—a crowd-pleasing dish that’s perfect for potlucks, picnics, or an easy weeknight dinner. Featuring tender cheese tortellini, crisp steamed broccoli florets, juicy cherry tomatoes, red onion, and creamy cubes of cheddar cheese, this salad strikes the perfect balance between hearty and fresh. Tossed in a tangy homemade dressing made with mayonnaise, Greek yogurt, apple cider vinegar, and a hint of honey, every bite is packed with flavor. Crunchy sunflower seeds add a delightful texture, while optional crumbled bacon elevates the dish to a savory delight. Ready in just 25 minutes, this chilled salad is as quick to prepare as it is satisfying. Serve it as a standalone meal or a side dish for any occasion!
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Recipe Information
Ingredients
- 16 ounces Cheese tortellini
- 4 cups Broccoli florets
- 0.5 medium Red onion
- 2 cups Cherry tomatoes
- 1 cup Cheddar cheese (cubed)
- 0.5 cup Mayonnaise
- 0.25 cup Greek yogurt
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Sunflower seeds
- 0.5 cup Cooked and crumbled bacon (optional)
Instructions
Bring a large pot of salted water to a boil over medium-high heat. Add the cheese tortellini and cook according to the package instructions, typically around 7-9 minutes. Once cooked, drain and rinse with cold water to cool the tortellini quickly. Set aside.
While the tortellini is cooking, steam the broccoli florets. Bring about an inch of water to a simmer in a pot, place the broccoli in a steamer basket over the pot, cover, and steam for about 4-5 minutes until the broccoli is bright green and slightly tender. Remove from heat and rinse with cold water to stop the cooking process.
Thinly slice the red onion and halve the cherry tomatoes. Add these to a large mixing bowl along with the cooked tortellini, steamed broccoli, and cubed cheddar cheese.
In a small bowl, prepare the dressing by whisking together mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and black pepper until smooth. Taste the dressing and adjust the seasoning if needed.
Pour the dressing over the tortellini and vegetables in the large mixing bowl. Toss gently to coat everything evenly in the dressing.
Sprinkle the sunflower seeds (and cooked bacon if using) over the salad. Toss again to combine.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled, garnished with additional sunflower seeds or bacon if desired.
Nutrition Facts
Calories |
3997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.9 g | 332% | |
| Saturated Fat | 91.3 g | 456% | |
| Polyunsaturated Fat | 13.5 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 6231 mg | 271% | |
| Total Carbohydrate | 260.1 g | 95% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 38.9 g | ||
| Protein | 177.9 g | 356% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 2518 mg | 194% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1956 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
