Broccoli and Tortellini Salad I also blanched the broccoli to make it easier to eat. Next time I think I'll use dry tortellini's because they did get a little too soft after sitting in the fridge for a couple hours but in my opinion it didn't hurt the taste/texture of the salad.

Ingredients of Broccoli and Tortellini Salad

6 slices bacon

20 ounces fresh cheese-filled tortellini

1/2 cup mayonnaise

1/2 cup white sugar

2 teaspoons cider vinegar

3 heads fresh broccoli, cut into florets

1 cup raisins

1 cup sunflower seeds

1 red onion, finely chopped

Preparation of Broccoli and Tortellini Salad

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.

In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.

In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.