Tortellini-Pasta-Salad-with-Bacon-Broccoli-&-Basil-Recipe

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.

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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.

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Pour the vinaigrette over the tortellini and gently toss. Stir the basil into the pasta salad. Serve.

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Tortellini Pasta Salad with Bacon, Broccoli & Basil Recipe

Tortellini pasta salad is made for picnics and backyard barbecues. This one is packed with bacon, broccoli and fresh basil.

5 from 1 vote

Print Pin Rate

Course: Pasta, Salads, Side Dishes

Cuisine: Italian

Keyword: Picnic Recipes, Potluck Recipes

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: Servings

Calories: 3093kcal

Author: Dara Michalski | Cookin' Canuck

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

From the kitchen of Cookin' Canuck | cookincanuck.com

Nutrition

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Comments

5 from 1 vote (1 rating without comment)