One of the first things I made on my own after leaving the comfort of my parents’ kitchen was my mum’s pasta salad. Growing up, it was a staple on the patio table during the summertime. Bowtie pasta, salmon, capers and red bell peppers, tossed in a mayonnaise-based dressing, made up the salad that I could not stop poking my fork into, even long after the leftovers had been covered up and tucked away in the fridge. After I met my husband, things changed a little. You see, I married a man with a strong aversion to all-things-mayo. So, I had to get a little creative and started playing around with vinaigrette dressings and mixing up the flavors by using ingredients such as tortellini.
This recipe makes up for the absence of a creamy dressing with little effort. You see, there is bacon involved…and bacon cures all that ails you. Well, that’s what I tell myself as I scarf down the fourth piece with my stack of whole wheat waffles. Not only is crispy bacon sprinkled over the top of this salad, but some of the drippings are used to saute the broccoli florets. Lightened with a lemon juice and white wine vinegar dressing and filled with the aroma of a basil plant warmed by the sun, this is a dish that would be welcome at any backyard barbecue. Serve it as an entree or side dish.
The recipe:
Set a large pot of salted water over high heat and bring to a boil. Cook tortellini according to package instructions. Drain and immediately rinse with cold water. Drain again. Transfer to a large serving bowl.
In a large nonstick skillet set over medium heat, cook bacon until crunchy. Set aside on a piece of paper towel to drain. When cool, crumble the bacon (not too small) and reserve.
Pour out all but 2 teaspoons of the bacon grease from the pan, increase the heat to medium-high, and add the broccoli florets. Saute until the broccoli is tender-crisp, about 2 minutes. Remove from heat and stir into tortellini.
Vinaigrette:
In a medium bowl, whisk together white wine vinegar, lemon juice, honey, salt, and pepper. While whisking constantly, slow pour in olive oil until combined.
Pour the vinaigrette over the tortellini and gently toss. Stir the basil into the pasta salad. Serve.
Tortellini Pasta Salad with Bacon, Broccoli & Basil Recipe
Ingredients
- 16 ounces cheese tortellini
- 6 slices bacon
- 4 cups broccoli florets
The Vinaigrette:
- 1/4 cup white wine vinegar
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons honey
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 6 large basil leaves chiffonaded (rolled and thinly sliced)
Instructions
- Set a large pot of salted water over high heat and bring to a boil. Cook tortellini according to package instructions. Drain and immediately rinse with cold water. Drain again. Transfer to a large serving bowl.
- In a large nonstick skillet set over medium heat, cook bacon until crunchy. Set aside on a piece of paper towel to drain. When cool, crumble the bacon (not too small) and reserve.
- Pour out all but 2 teaspoons of the bacon grease from the pan, increase the heat to medium-high, and add the broccoli florets. Saute until the broccoli is tender-crisp, about 2 minutes. Remove from heat and stir into tortellini.
The Vinaigrette:
- In a medium bowl, whisk together white wine vinegar, lemon juice, honey, salt, and pepper. While whisking constantly, slow pour in olive oil until combined.
- Pour the vinaigrette over the tortellini and gently toss. Stir the basil into the pasta salad. Serve.
Notes
Nutrition
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Danielle
I searched google for broccoli pasta salad sans mayo. It’s like you read my mind. This is exactly what I wanted. The vinaigrette, BACON… everything is perfect. Thank you for a new recipe staple for my husband and picky me.
Nichol
Ahhh this is a beautiful summer dish. I am always looking for new pasta salad recipes since my family calls me the salad girl when we go to outings!
amanda
I tried this salad over the weekend and YOWSERS–it’s awesome! This is my new go-to summer salad recipe.
Sandra
Bacon, Broccoli & Basil say that 10 times fast! Your dressing is a great mayo alternative and everything IS better with bacon.
April @ Girl Gone Gourmet
The best salads are the ones that keep calling out to you from the fridge and this one sounds like it fits the bill! Of course, you always have such great recipes so I’m not surprised 🙂
RavieNomNoms
YUM!!! I love this pasta salad! That is definitely something I would like. I am not normally a fan of pasta salads but that looks amazing!
KalynsKitchen
With tortellini, broccoli, and bacon, how can this not be good. (My condolences on the mayo-aversion. And he seems like such a nice guy!)
marla
Dara, I am with your hubs on the vinaigrette thing. Although I like mayo…one of my all time favorite tortellini pasta salads is just like yours. This is a great side for those summer BBQ’s 🙂
Katrina
Yum! Looks really good and I love the addition of bacon–who wouldn’t? 😉
Drick
Dara that salad looks so good, I have been making a few lately (got one coming up) but most I use mayo as a base… vinegar would be a nice change
Kate@Diethood
So so so soooo pretty! I can’t say that enough. It’s simple, it’s beautiful, it’s delicious. Love it!
Emily @Cleanliness
Oh, how you rock my world!
Dan
I’ve never seen tortellini in a cold pasta salad before. What a great idea!
Belinda @zomppa
What a lovely, simple, combination!
Squash Blossom Babies
Oh, this looks wonderful!!! I’m going to try to leave the bacon out but I have a feeling that is the best part!! 🙂
Vicki @ WITK
What? Who doesn’t like mayo? Crazy people 🙂 Great looking mayo-free pasta salad, it would be perfect for an outdoor picnic!
Beverly
love this, with it being so hot here, it is a recipe that will not heat up my kitchen any more than I have to .
Brooks at Cakewalker
All my favorites are represented here: pasta, BACON, basil and a vegetable…all dressed in a snazzy vinaigrette! You keep batting ’em out of the ballpark Dara. Way to go!
Kristina @ spabettie
you had me at bacon. and basil. and broccoli!
this is beautiful!
Tracy
I love this recipe, as I’m with your husband and have a bit of an aversion to mayo. Can’t wait to make this for our next bbq!