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Home » Side Dish » Salad » Lemony Tortellini Broccoli Salad

Lemony Tortellini Broccoli Salad

By Valerie · August 22, 2018 · Updated May 21, 2020 4 Comments

SD Side Dish H Holidays
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Cheese tortellini and fresh broccoli tossed in a creamy, lemony dressing all piled on top of mixed greens and topped with crisp bacon. This Lemony Tortellini Broccoli Salad is a gorgeous burst of sunshine on the table!

A bowl of spinach topped with tortellini and broccoli.

I hope you don’t mind me squeezing in this last burst of summer before we head into fall. I just couldn’t resist.

Plus, I figured with Labor Day peeking at us from just a couple of weeks out you might be in need of a recipe to take along to a potluck.

Honestly, I’d eat this delicious salad anytime of year but it really does brighten up a summer table.

Lemony Tortellini Broccoli Salad shot from over the top in a white serving bowl with wooden serving spoons.

And, by the way, when you’re asked to bring a salad to a gathering, there is no need to choose between a pasta salad and a big green salad when you can have both!

This one is a winner, my friends. It involves a simple list of really tasty ingredients and is super easy to put together.

Two images side by side showing the process of combining the tortellini and broccoli and the creamy dressing.

You start by quickly cooking up some refrigerated cheese tortellini and then giving it a rinse in cool water. Then the broccoli goes into the boiling water for just a minute or two at the very most. You just want to lightly blanch it and then rinse it well with cool water and let it join the tortellini in a large mixing bowl.

The dressing is where this salad shines! It’s very similar to the dressing I do for my Tortellini Broccoli Salad but with a lemony, herbilicious twist. It consists of mayonnaise, light sour cream, fresh lemon juice, balsamic vinegar, oregano, and a touch of sugar.

This combination is truly fabulous.

A close up image of the pasta salad

I piled the tortellini/broccoli mixture over a butter lettuce blend but any packaged spring greens or other greens you love will be perfect.

The final step is to add some cooked bacon. Instead of crumbling it, I used clean kitchen shears to cut it into nice pieces for some bacon-y impact.

And, voila! A beautiful dish to share with friends and family as we say farewell to summer.


A bowl of tortellini, broccoli, and spinach.

Lemony Tortellini Broccoli Salad

Cheese tortellini combined with fresh broccoli, a creamy, lemony dressing, and crisp bacon all piled on top of mixed greens. This Lemony Tortellini Broccoli Salad is gorgeous on the table and absolutely delicious!
5 from 1 vote
Print Pin Rate
Course: Salad
Cuisine: American
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 6
Calories: 312kcal
Author: Valerie Brunmeier

Ingredients

For the Salad:

  • 8 ounces refrigerated cheese tortellini (about 2 cups)
  • 4 cups fresh broccoli florets, cut into small bite-size pieces
  • 5 ounces salad greens (butter lettuce or spring mix blend)
  • 4 bacon strips, cooked

For the Dressing:

  • 1/3 cup mayonnaise
  • 1/3 cup light sour cream
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon sugar
  • 1/2 lemon, juiced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt

Instructions

  • Bring a large pot of water to a boil and cook tortellini according to package directions, being careful not to overcook. Use a slotted spoon to transfer the cooked tortellini to a colander. Rinse well with cold water and drain well and transfer to a large mixing bowl. Set aside.
  • Bring the water back to a boil and add the broccoli. Cook for only 1 to 2 minutes, just to blanch slightly. Quickly transfer the broccoli to the colander, rinse with cold water, and drain well. Transfer the broccoli to the mixing bowl with the tortellini.
  • In a small bowl, whisk together the dressing ingredients. Set aside.
  • Add about half of the dressing to the tortellini and broccoli and toss to coat. Add as much of the remaining dressing as you'd like. You may not need the entire amount but pasta has a tendency to absorb dressing quickly so let it sit for a minute or two and then add more, if needed. 
  • Spoon the mixture over salad greens and sprinkle with bacon pieces. Serve immediately.

Notes

If you are making this salad to transport to a gathering, keep the greens separate and put the salad together when you arrive to prevent the greens from wilting.
To cook the bacon:
Preheat oven to 400 degrees. Place bacon on a foil lined, rimmed baking sheet. Bake for 15 minutes or until browned and crisp. Transfer cooked bacon to paper towels to drain. I like to use clean kitchen shears to cut the bacon into strips.

Nutrition

Calories: 312kcal | Carbohydrates: 24g | Protein: 10g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 33mg | Sodium: 472mg | Potassium: 300mg | Fiber: 3g | Sugar: 3g | Vitamin A: 690IU | Vitamin C: 64.4mg | Calcium: 108mg | Iron: 1.7mg
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The Foolproof Family Slow Cooker and Other One-Pot Solutions

Adapted from Valerie’s Kitchen and Taste of Home

The pasta salad in a white serving dish with text overlay.

 

Categories: Easter, Fourth of July, Holidays, Mother's Day, Rice/Pasta, Salad, Side Dish

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  1. Uncurly DIY Keratin Treatment says

    December 30, 2020 at 6:04 pm

    I’m really interested in making this but I have an aversion to mayo and sour cream (and cream cheese). Can you suggest a substitute for the first two or those items in the dressing (without resorting to the third one)? Found this blog when looking for a creme de menthe whipped cream recipe, and yours worked well for the Famous Chocolate Wafer Icebox Cake I made for New Year’s Eve. Thanks!

    Reply
    • Valerie says

      December 31, 2020 at 11:40 am

      The most obvious substitution for mayo and sour cream would be Greek yogurt. I think the dressing would be missing a lot of the flavor and richness if you go with all yogurt though. But that is coming from someone who does not have an aversion to either!

      Reply
  2. Nancy Butterworth says

    June 22, 2019 at 4:36 pm

    5 stars
    Hi, I love all your broccoli salad recipes, 2 with tortellini and 1 without; I’ve sort of combined all the ingredients of the three at one time or another. Tonight I made the Lemony Tortellini Broccoli one, I neglected to get a lemon but added a smidgen of Kraft’s Zesty Lime Salad Dressing, I didn’t actually measure but it was approximately a tablespoon (give or take) and it added just the right of bright citrusy flavor as your lemon does. Thanks for the lovely recipes.

    Reply
    • Valerie says

      June 22, 2019 at 5:05 pm

      I’m so glad you’re enjoying the recipes, Nancy. It’s hard to go wrong with tortellini – so delicious!

      Reply

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