Broccoli Tortellini Salad

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Why I Love This Recipe

This is from Light and Tasty -- so good.

Ingredients You'll Need

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.

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