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Recipe Ingredients

  • 1 pkg. (19 oz.) Celentano Cheese Tortellini
  • 2 thick, bacon slices
  • 2 crowns fresh broccoli, cut into bite size pieces
  • 1/3 cup diced red onion
  • 1/2 cup dried cranberries
  • 1/3 cup light mayonnaise
  • 1/3 cup light sour cream
  • 1/8 cup balsamic vinegar
  • 1/8 cup white sugar
  • 1/8 cup chopped walnuts

Recipe Directions

  1. Bring a large pot of water to a boil and cook tortellini according to the package instructions. Rinse with cold water, drain well and set aside.
  2. Meanwhile, preheat oven to 375 degrees.
  3. Place bacon on a foil lined, rimmed baking sheet. Bake for 15-18 minutes until the bacon is brown and crisp.
  4. Transfer cooked bacon to paper towels; crumble and set aside.
  5. In a large serving bowl, combine the cooled tortellini, broccoli, onion, and dried cranberries. In a small bowl, stir together the mayonnaise, sour cream, balsamic vinegar, and sugar. Pour the dressing over the tortellini salad and toss until well mixed.
  6. Refrigerate for at least two hours or up to six.
  7. When ready to serve, stir in the crumbled bacon and chopped walnuts.