Q1: What is the absolute best way to cook tortellini for a pasta salad so it doesn't get mushy?

The most important secret is to cook the tortellini until it is just al dente (tender but still has a firm bite), and then to rinse it under cold water immediately after you have drained it. The cold water rinse is a crucial step that instantly stops the cooking process and prevents the delicate pasta from becoming overcooked and mushy.

Q2: How do I get my broccoli perfectly crisp-tender and not soft?

This recipe's method of blanching the broccoli is the key! By adding the broccoli florets to the boiling pasta water for just the last few minutes of cooking, you are cooking them for the perfect amount of time. The immediate rinse under cold water "shocks" the broccoli, which stops the cooking process and is the secret to a perfectly crisp-tender texture and a beautiful, vibrant green color.

Q3: Can I make this pasta salad a day ahead of time?

Yes, this is an absolutely perfect make-ahead salad! The flavors will actually be even better on the second day after they have had time to meld. For the best, most delicious result, we recommend preparing the entire salad and storing it in the refrigerator, but waiting to add the crispy, crumbled bacon until just before you serve it so that it stays perfectly crunchy.

Q4: Can I use fresh, refrigerated tortellini instead of frozen?

Of course! Fresh tortellini is a fantastic choice. Just be aware that it typically cooks much, much faster than frozen tortellini (often in just 2-3 minutes), so you will need to adjust your cooking time accordingly.

Q5: Can I make this recipe vegetarian?

Yes, it's very easy to make this recipe vegetarian! Simply omit the crumbled bacon . For a smoky flavor, you could add a pinch of smoked paprika to the dressing, and for a salty kick, you could add some crumbled feta or shaved Parmesan cheese.

Easy & Creamy Tortellini Salad with Bacon

The Best Easy & Creamy Tortellini Salad with Bacon

A quick and easy main-course pasta salad featuring cheese tortellini, broccoli, and bacon. This simple recipe involves cooking frozen tortellini and fresh broccoli florets in the same pot. The cooked pasta and broccoli are then tossed in a creamy dressing made from mayonnaise, balsamic vinegar, and lemon juice. The finished salad is served over a bed of spring mix salad greens and topped with crispy, crumbled bacon.

Author: Grace

Ingredients

2 cups frozen cheese tortellini (about 8 ounces)
4 cups fresh broccoli florets
3/4 cup mayonnaise
1 tablespoon balsamic vinegar
2 teaspoons lemon juice
3/4 teaspoon dried oregano
1/4 teaspoon salt
1 package (5 ounces) spring mix salad greens
4 bacon strips, cooked and crumbled

Instructions

In a large saucepan, cook the frozen tortellini in boiling, salted water according to the package directions. Add the broccoli florets during the last 5 minutes of cooking.
While the pasta and broccoli cook, prepare the dressing. In a small bowl, mix together the mayonnaise, balsamic vinegar, lemon juice, oregano, and salt.
Drain the tortellini and broccoli, then gently rinse them with cold water to stop the cooking process and cool them down.
Transfer the drained tortellini and broccoli to a large bowl. Add the prepared dressing and toss to coat.
To serve, arrange the spring mix salad greens on plates. Top with the tortellini and broccoli mixture and sprinkle with the crumbled bacon.

Notes

This is a very fast recipe, perfect for a quick lunch or weeknight dinner.
Cooking the broccoli in the same pot with the tortellini is an efficient time-saving step.
Rinsing the pasta and broccoli with cold water is important to cool them down for the salad and prevent them from overcooking.

Find it online: https://www.eatswithsoul.com/tortellini-salad-with-bacon/