Description

Craving a salad that’s vibrant, satisfying, and packed with bold flavors? The Lemony Tortellini Bacon Salad is your go-to! This dish combines cheesy tortellini, crisp broccoli, smoky bacon, and a tangy lemon-balsamic dressing, all served over fresh greens for a meal that’s both hearty and refreshing.

Ingredients

To make Lemony Tortellini Bacon Salad for 4 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this vibrant dish:

Frozen Cheese Tortellini (2 cups, about 8 oz): Cheesy, pillowy pasta that makes the salad hearty.
Fresh Broccoli Florets (4 cups): Adds crisp texture and vibrant green color.
Mayonnaise (¾ cup): Creates a creamy base for the dressing.
Balsamic Vinegar (1 tbsp): Brings a tangy, slightly sweet depth.
Lemon Juice (2 tsp): Adds a bright, zesty kick.
Dried Oregano (¾ tsp): Infuses the dressing with herby flavor.
Salt (¼ tsp): Enhances all the flavors.
Spring Mix Salad Greens (5 oz package): A fresh, colorful bed for the salad.
Bacon Strips (4, cooked and crumbled): Adds smoky, crunchy goodness.

Substitutions and Variations:

Tortellini: Swap with fresh tortellini, ravioli, or a short pasta like penne for a different texture.
Broccoli: Use cauliflower, asparagus, or green beans for a similar crunch.
Mayonnaise: Replace with Greek yogurt or a vegan mayo for a lighter or dairy-free option.
Balsamic Vinegar: Substitute with red wine vinegar or apple cider vinegar.
Greens: Try arugula, spinach, or romaine instead of spring mix.
Bacon: Swap with turkey bacon, pancetta, or skip for a vegetarian version (add smoked paprika for flavor).
Add-Ons: Toss in cherry tomatoes, shredded carrots, or crumbled feta for extra flavor.

Why These Ingredients Matter: The tortellini and bacon provide protein and richness, while the broccoli and greens add fiber, vitamins, and crunch. The lemony dressing ties it all together with a fresh, tangy flavor, making this a balanced, nutritious salad that feels indulgent yet light.

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Instructions

Step 1: Cook the Tortellini and Broccoli

Bring a large saucepan of salted water to a boil.
Add 2 cups frozen cheese tortellini and cook according to package directions (about 5-7 minutes).
Add 4 cups fresh broccoli florets during the last 5 minutes of cooking.
Drain the tortellini and broccoli, then gently rinse with cold water to cool and stop the cooking process. Drain well.

Tip: Rinsing with cold water keeps the broccoli crisp and vibrant green.

Step 2: Make the Dressing

In a small bowl, whisk together ¾ cup mayonnaise, 1 tbsp balsamic vinegar, 2 tsp lemon juice, ¾ tsp dried oregano, and ¼ tsp salt until smooth.
Taste and adjust with more lemon juice for zest or salt for seasoning.

Tip: Make the dressing while the tortellini cooks to save time.

Step 3: Toss the Salad

Transfer the drained tortellini and broccoli to a large bowl.
Pour the dressing over the tortellini and broccoli, tossing gently to coat evenly.

Tip: Toss gently to avoid breaking the tortellini, ensuring each piece is well-coated.

Step 4: Assemble and Serve

Divide 5 oz spring mix salad greens among 4 plates or a large serving platter.
Spoon the dressed tortellini and broccoli mixture over the greens.
Sprinkle with 4 crumbled, cooked bacon strips.
Serve immediately.

Tip: For a family-style meal, toss the greens with the tortellini mixture in the large bowl and top with bacon just before serving.