Broccoli and Tortellini Salad
Ingreadient
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6 slices bacon
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20 ounces fresh cheese-filled tortellini
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½ cup mayonnaise
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½ cup white sugar
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2 teaspoons cider vinegar
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3 heads fresh broccoli, cut into florets
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1 cup raisins
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1 cup sunflower seeds
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1 red onion, finely chopped
Direction
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Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
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Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.
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In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.
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In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.
