• Bring a large pot of water to a boil and cook the tortellini according to the package directions, being careful not to overcook. Use a slotted spoon to transfer the cooked tortellini to a colander (keep the water in the pot). Rinse the tortellini with cold water until cool to the touch and drain it well. If necessary, turn it out onto a double layer of paper towels to absorb any excess water. Transfer it to a large mixing bowl and set it aside.
• Bring the water in the pot back to a boil and add the broccoli. Cook for only 1 to 2 minutes, just to blanch it slightly. Quickly transfer the broccoli to the colander, rinse with cold water until cool to the touch, and drain it well (blot with paper towels, if needed). Transfer the broccoli to the mixing bowl with the tortellini.
• In a small bowl, whisk together the dressing ingredients. Set aside.
• In a large serving bowl, combine the broccoli, tortellini, onion, and dried cranberries. Pour the dressing over the top and toss until well combined. Stir in the crumbled bacon and chopped walnuts and serve immediately or cover and refrigerate for an hour or two.

To Cook the Bacon

• Preheat oven to 400 degrees F. Place bacon on a foil lined, rimmed baking sheet. Bake for 15 to 16 minutes or until browned and crisp. Transfer the cooked bacon to paper towels to drain.