Whole Wheat Tortellini Bacon Broccoli Salad
Chilled pasta salad combining whole wheat cheese tortellini with crispy bacon, fresh broccoli, carrots, tomatoes, and red onion tossed in a horseradish-spiked mayonnaise dressing. Serve cold as a side dish or light main course.
Ingredients
- 9 ounce whole wheat cheese tortellini, package
- ½ cup light mayonnaise
- 2 teaspoon horseradish
- 1 tablespoon white vinegar
- 2 tablespoon white sugar
- 2 cup fresh broccoli, chopped, cooked
- ½ cup carrots, shredded
- ½ red onion, chopped
- 1 cup grape tomatoes, sliced in half
- 4 slice bacon, cooked, center-cut, crumbled
Instructions
- 1
Prepare tortellini according to package directions, drain and set aside.
- 2
In a large bowl, whisk together mayonnaise, horseradish, vinegar, and sugar.
- 3
Add tortellini, broccoli, carrots, onion, tomatoes, and bacon to dressing.
- 4
Stir until all ingredients are evenly coated.
- 5
Refrigerate until ready to serve.
Tips
Prepare salad ahead and refrigerate; flavors meld as it chills.
For crispier bacon texture, add just before serving rather than mixing in early.
Good to Know
Covered in refrigerator up to 3 days. Dressing will soften pasta slightly over time.
Prepare through step 4 up to 1 day ahead. Hold bacon separately if texture is priority; add just before serving.
Serve chilled as a side dish with grilled meats or as a light lunch entree.
Common Mistakes
Add bacon after refrigeration to prevent it from becoming soft and losing crispness.
Do not skip draining tortellini thoroughly to avoid watery dressing.
Substitutions
Dairy-Free Swaps
General Alternatives
standard option