Tortellini Pasta Salad with Bacon, Broccoli & Basil Recipe 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.
Get Grillin’ update: Congratulations to Heather of Heather’s Dish, who won the Rouxbe Online Cooking School membership with her fantastic recipe for Grilled Summer Bruschetta. Remember to share your side dishes for a chance to win a gorgeous Emile Henry Flame Bean Pot.
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.
- Other tortellini pasta salad recipes:
- Our Best Bites’ Tortellini Pasta Salad
- Two Peas and Their Pod’s Tortellini Salad
- Ciao Florentina’s Tortellini Pasta Salad
- Words to Eat By’s Winnie’s Tortellini Salad with Fresh Mozzarella
- Tortellini Pasta Salad with Bacon, Broccoli & Basil
- 16 oz. cheese tortellini
- 6 slices bacon
- 4 cups broccoli florets
- Vinaigrette:
- 1/4 cup white wine vinegar
- 2 tbsp fresh lemon juice
- 1 1/2 tsp honey
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 6 large basil leaves, chiffonaded (rolled and thinly sliced)
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.
Serves 6.
bacon,
basil,
broccoli,
pasta salad,
viniaigrette