Broccoli Tortellini Salad

Photo: psfreeman

This tried-and-true salad is simple to toss together and convenient since you make it ahead. From May Sisk: Hazlet, New Jersey. Serving Accompaniments: Deli Vegetable Roll-Ups and Fudgy Saucepan Brownies. Recipe published in Country Woman March/April 2000.

Yield: 8 servings
Community Recipe from

Recipe Time

Prep Time:
Refrigerate: 2 Hours


Ingredients

  • 1 16-ounce package(s) frozen cheese tortellini
  • 2 cup(s) julienned carrots
  • 3 1/2 cup(s) broccoli florets
  • 1 to 2 tablespoon(s) chopped green onions
  • DRESSING:
  • 1/2 cup(s) olive oil
  • 3 tablespoon(s) cider or red wine vinegar
  • 3 tablespoon(s) minced fresh parsley
  • 4 1/2 teaspoon(s) Dijon mustard
  • 1 tablespoon(s) minced fresh basil or 1 teaspoon dried basil
  • 1 tablespoon(s) minced fresh thyme or 1 teaspoon dried thyme
  • 1 to 1-1/4 teaspoon(s) salt
  • 1/2 teaspoon(s) pepper
  • 3 garlic cloves, minced

Preparation

  1. Cook tortellini according to package directions. Rinse in cold water; drain. Place carrots in a steamer basket over 1 in of boiling water in a saucepan. Cover and steam for 3-4 minutes. Add broccoli; steam 4-5 minutes longer or until crisp-tender. Rinse in cold water; drain. In a large bowl, combine tortellini, carrots, broccoli and onions. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.
February 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Broccoli Tortellini Salad Recipe at a Glance
advertisement

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy