This wonderful summertime salad has a bold, bright color spectrum.
and is full of flavor.
The recipe is adapted from Taste of Home.
BROCCOLI TORTELLINI SALAD
2 cups broccoli florets
1 pkg. (9 oz.) refrigerated cheese tortellini
(I used Grimm's rainbow four cheese tortellini)
¼ cup finely chopped red onion
3 tbsp. dried cranberries (craisins)
¼ cup mayonnaise or miracle whip
1 tbsp.. sugar
2 tsp. cider vinegar
4 slices bacon, cooked and crumbled
2 tbsp. toasted sunflower seeds
In a large saucepan, cook broccoli in 4 cups boiling water for 2 minutes.
Drain and immediately rinse in cold water to stop the cooking process.
In the same saucepan, cook tortellini according to package directions.
Drain and rinse in cold water.
In a large bowl, combine broccoli, tortellini, onion and craisins.
Combine the mayonnaise, sugar and vinegar; pour over salad and
toss to coat. Refrigerate for one hour or longer.
Just before serving, stir in bacon and sunflower seeds.
Garnish with fresh basil if desired.
Yield: 4 to 5 servings