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.
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.