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.
Printable Recipe
Tortellini Pasta Salad with Bacon, Broccoli & Basil Recipe
Ingredients
- 16 ounces cheese tortellini
- 6 slices bacon
- 4 cups broccoli florets
The Vinaigrette:
- ¼ cup white wine vinegar
- 2 tablespoons fresh lemon juice
- 1 ½ teaspoons honey
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ 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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megan @ whatmegansmaking
can't wait to try this one, I love tortellini!
Dara (Cookin' Canuck)
Thank you, Megan.
Pretend Chef
You had me at bacon. Adding bacon to anything makes it better. This is a pasta salad I can't wait to try. I am a big fan of pasta salads. Yummy!
Dara (Cookin' Canuck)
Thank you. I would be happy to eat pasta salad all summer long.
bellini
I just adore a good tortellini salad. I usually just add pesto but am open to so much more!!!
Dara (Cookin' Canuck)
Pesto is a favorite in our house, too but sometimes we like to shake things up a little.
claudia lamascolo/aka pegasuslegend
This is a perfect salad for the 4th of July, pretty, will hold up great in heat and of course I know its great because you made it! Hope you will enter my giveaway on my blog too! I have a giveaway that would go great with this picnic treat! thanks Dara!
Dara (Cookin' Canuck)
I'll be sure to check it out. Thanks, Claudia.
Lindsay @ Pinch of Yum
Broccoli sauteed in bacon drippings?? You're going to have me begging for broccoli! That's impressive!
Dara (Cookin' Canuck)
Ha! Thanks, Lindsay.
Celeste Jenkins
Congratulations to Heather! This pasta salad is making me hungry. It looks beautiful and you're right, bacon makes everything better! 🙂 Thanks for sharing!
Dara (Cookin' Canuck)
Thanks, Celeste. Really, there isn't anything that doesn't get better from a little dose of bacon.
Kathy Mercure
Hey fellow Canuck (whom I'm hoping you're rooting for tonight!) I've never eaten a cold tortellini salad before, and like your husband, I prefer my salads a la vinaigrette, so I think I'll give this a whirl, if it ever actually warms up enough to sit on the damned deck!
Dara (Cookin' Canuck)
Holding our collective breath for the game tonight. I'd be happy to send some of our weather in your direction. Hope it warms up for you soon.
Maris (In Good Taste)
Congrats to Heather! What a lovely pasta dish! Always looking for ways not to turn on the oven in summer
Dara (Cookin' Canuck)
I hear you, Maris. I avoid turning on the oven at all costs once the thermostat reaches 90.
Stefania
Bellissimi tortellini colorati, ciao ♥
Dara (Cookin' Canuck)
Grazie, Stefania.
Katrina
Beautiful salad! Love this recipe.
Dara (Cookin' Canuck)
Thanks so much, Katrina.