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Tortellini and Broccoli Salad with Creamy Balsamic Dressing

A creamy balsamic pasta salad with cheese tortellini, crisp-tender broccoli, red onion, and bacon. Built for cookouts and busy weeknights, and better the day after you make it.
Servings: 8 servings

Ingredients

For the Salad

  • 1 head broccoli cut into bite-sized florets (about 2 cups)
  • 20 oz fresh packaged tortellini usually 1 family sized package
  • ½ small red onion finely diced (not minced)
  • 4 each strips bacon cooked crisp and crumbled or chopped

For the Dressing

  • ¼ cup balsamic vinegar
  • ¼ cup extra-virgin olive oil
  • ¼ cup plain Greek yogurt
  • ¼ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey to taste
  • 1 garlic clove minced
  • ½ teaspoon kosher salt
  • freshly ground black pepper to taste

Instructions

  • Whisk the dressing: balsamic, olive oil, yogurt, mayo, Dijon, honey, garlic, salt, and pepper Taste and adjust the honey and salt. Refrigerate while you cook.
  • Boil the tortellini per package directions. In the last 30 seconds, drop the broccoli florets right into the pot with the pasta; they will turn bright green.
  • Drain immediately and rinse under cold running water to stop the cooking, so neither the pasta nor the broccoli goes mushy. Drain well.
  • In a large bowl, toss the tortellini, broccoli, red onion, and bacon with the dressing until everything is coated.
  • Cover and chill at least 2 hours, ideally overnight, before serving.

Notes

  • Better made ahead. Build it up to a day before; the flavor and texture both improve overnight.
  • Keeps 3 to 4 days covered in the fridge. If it dries out as it sits, loosen with a splash of olive oil or a spoonful more yogurt.
  • Fold in 2 diced cooked chicken breasts or a shredded rotisserie chicken for a one-bowl dinner.
  • For a vegetarian version, skip the bacon and add some lightly toasted sunflower seeds or almond flakes or anything to give a bit of a salty crunch.