I discovered this recipe the year my little brother graduated from high school. I made it for his graduation party, and ever since it has been a summer staple. It works well as a side and is perfect for a lighter dinner. The ingredients are fresh and simple, which I love. When I make it for family gatherings, I can usually find my sister commandeering the entire bowl for herself!
Tortellini, Broccoli and Bacon Salad
2 bags (19 oz each) frozen cheese-filled tortellini
4 cups broccoli florets
2 cups cherry tomatoes, each cut in half
2 tablespoons chopped fresh chives
1 cup reduced-fat coleslaw dressing
1 lb. bacon, crisply cooked, crumbled
1/4 sunflower nuts
Cook and drain tortellini as directed on package. Rinse with cold water; drain.
In large (seriously large--maybe 4 qt. minimum) bowl, mix tortellini, broccoli, tomatoes, chives and dressing. Cover and refrigerate at least 1 hour to blend flavors.
Just before serving, stir in bacon. Sprinkle with nuts.
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