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This is from Light and Tasty -- so good.


  • 4 cups broccoli florets
  • 2 – 9 oz. pkgs. refrigerated cheese tortellini
  • ½ c. finely chopped red onion
  • ¼ c. raisins
  • ½ c. reduced-fat mayonnaise
  • 3 T. Splenda
  • 1 T. cider vinegar
  • 5 slices bacon, cooked and crumbled
  • ¼ c. unsalted sunflower kernels


  • In a large saucepan, cook broccoli in 6 cups of boiling water for 2 minutes.
  • Drain and immediately rinse in cold water.
  • In the same saucepan, cook tortellini according to package directions.
  • Drain and immediately rinse in cold water.
  • In a large bowl, combine the red onion, raisins, broccoli and tortellini.
  • Combine the mayonnaise, sugar substitute and vinegar.
  • Pour over tortellini mixture; toss to coat. Refrigerate for at least 1 hour.
  • Just before serving, stir in bacon and sunflower seeds.

Categories: Dairy  Fruit  Pasta  Pasta  Refrigerator  Salad  Side Dish  Stove  Vegetable 

Author Credit: Light and Tasty

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