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Tortellini, Broccoli and Bacon Salad

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Tortellini, Broccoli and Bacon Salad
  • Prep 25 min
  • Total 1 hr 25 min
  • Servings 24
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Tender, cheese-filled tortellini puts a flavorful spin on ordinary pasta salad.
Updated Dec 11, 2009

Ingredients

  • 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 cup sunflower nuts

Steps

  • 1
    Cook and drain tortellini as directed on package. Rinse with cold water; drain.
  • 2
    In very large (4-quart) bowl, mix tortellini, broccoli, tomatoes, chives and dressing. Cover and refrigerate at least 1 hour to blend flavors.
  • 3
    Just before serving, stir in bacon. Sprinkle with nuts.

Tips from the Betty Crocker Kitchens

  • tip 1
    Omit the chives from the recipe. Just before serving, garnish the top of the salad with thinly sliced rings of red onion.

Nutrition

160 Calories, 9g Total Fat, 6g Protein, 14g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
160
Calories from Fat
80
Total Fat
9g
13%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
340mg
14%
Potassium
160mg
5%
Total Carbohydrate
14g
5%
Dietary Fiber
1g
4%
Sugars
5g
Protein
6g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
25%
25%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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