Broccoli And Tortellini Salad Recipe

Cooking Directions

• STEP 1.Bring a large pot of salted water to a boil and cook the tortellini according to package instructions. Drain and set aside.
• STEP 2.In the same pot, blanch the broccoli florets for 2-3 minutes until they are bright green and slightly tender. Drain and rinse with cold water to stop the cooking process.
• STEP 3.In a large bowl, combine the cooked tortellini, blanched broccoli, cherry tomatoes, red onion, and black olives.
• STEP 4.In a small bowl, whisk together the lemon juice, garlic, olive oil, salt, and pepper to make the dressing.
• STEP 5.Pour the dressing over the salad and toss to coat all the ingredients evenly. Serve chilled.

Cooking Tips

• You can use fresh or frozen tortellini for this recipe.
• If you prefer a milder flavor, blanch the red onion in boiling water for a minute before adding it to the salad.
• For added crunch, you can sprinkle some toasted pine nuts or sunflower seeds on top of the salad before serving.

Storage and Serving

• This salad is best served chilled.
• You can store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Before serving leftovers, give the salad a good toss to redistribute the dressing.