Reviewed: Sep. 4, 2006

Excellent!! I, too, doubled the dressing and decreased the amount of sugar to 1/4 cup. I also blanched the broccoli for ~30 seconds. My kids loved this! Will be making this frequently. Thank you!!

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Nurse Ellen

Cooking Level: Intermediate

Home Town: Tustin, California, USA

Living In: Agoura Hills, California, USA

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Reviewed: Aug. 20, 2006

Delicious! Blanched brocolli and onions last minute of pasta cooking. Reduced sugar to 2 tbs., increased mayo to 3/4 c. and added pepper, garlic powder and seasoned salt. Also had baby canned peas and sliced olives on hand...terrific salad with endless "pasta"bilities ;) Thanks!

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titigonzales

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Reviewed: Aug. 20, 2006

With all the positive reviews, how could I go wrong making this? I blanched the onion and broccoli like other's suggested. I skipped the raisins and doubled the dressing. I thought it was okay....my whole family disagreed. They didn't care for it at all. Must be something wrong with my family! I was very disappointed.

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DebbieMDGourmet

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Reviewed: Aug. 18, 2006

One of my all time favorite recipes. I love this salad and make it anytime someone asks me to bring something to a potluck. The tortellini brings something special to a traditional broccoli salad.

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MUTHIG

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Reviewed: Aug. 16, 2006

Great recipe. Increased the dressing as others suggested. ALWAYS get requests for recipe and it ALWAYS disappears at church potlucks. I never have to worry about leftovers!

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TCJJCC

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Reviewed: Aug. 13, 2006

Awesome Awesome Awesome! Loved it, and so did everyone else I gave it to

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HAILEYSMOM040704

Cooking Level: Expert

Living In: Saint Joseph, Michigan, USA

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Reviewed: Aug. 12, 2006

Per some other reviews, I decided to blanch the broccoli and 1/4 c red onion. I used a combination of golden raisins along with regular, and I doubled the recipe for the dressing, putting the first half in immediately after the salad was made- I put it in the fridge overnight, then had individuals add extra dressing to their tastes the following day. Almost everyone used more dressing, as most of it was absorbed overnight. Taste was good, but a bit dry for some people. Thanks for the recipe!

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6BATCHES

Cooking Level: Intermediate

Home Town: Medford, New York, USA

Living In: Middletown, Rhode Island, USA

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Reviewed: Aug. 8, 2006

Wow what a great salad. It's makes enough for a crowd and everyone just loved it. These is a keeper.

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KEISON

Cooking Level: Intermediate

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Reviewed: Aug. 8, 2006

I LOVE this salad and it's always a hit where ever I bring it. Everyone always asks for the recipe but I keep it as a secret. Thank you for sharing!!!

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rmassauro

Home Town: Holliston, Massachusetts, USA

Living In: Ashland, Massachusetts, USA

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Reviewed: Jul. 31, 2006

I made this salad for a BBQ this weekend and everyone really enjoyed it. But I will be experimenting with the dressing a bit. I had added some extra broccili to the salad to stretch it a little farther so I also increased the dressing by another half serving but I did not prepare it exactly as directed. I used 3/4 mayo, 4 and 1/2 tablespoons sugar and 2 and 1/2 tablespoons vinegar. I added that much vinegar trying to give it a kick and it was good but I also didn't give the salad much time to sit in the fridge which might have given the flavors more of chance to develop. But aside from the dressing I loved the combo of ingredients. I blanched the broccoli and onions for a minute or 2 per other reviewers suggestions and that turned out really well. And I used toasted sunflower seeds and golden raisins and added 1 extra slice of bacon. Yum! I will be making this again. I especially liked the addition of the tortellini to make it a little different than the type of broccoli salads I have had in the past.

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jenathomas

Cooking Level: Intermediate

Living In: Auburn, Washington, USA

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Reviewed: Jul. 20, 2006

Absolutely delicious!!! I couldn't stop eating it. This was the perfect salad for summer. I added less sugar than it called for. Great recipe!!

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amyholbert

Cooking Level: Intermediate

Living In: De Witt, Arkansas, USA

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Reviewed: Jul. 18, 2006

Well, well, everybody rated this recipe with five stars but I wasn't really convinced. I liked the basic idea of sweet and sour but I think there is way too much sugar in this recipe. The raisins alone would have done the job. If you want this to be a bit more on the healthier side reduce sugar and replace half of the mayonnaise with non-fat plain yoghurt. Sorry, I just didn't like it at all.

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Catrin

Cooking Level: Expert

Home Town: Cologne, Nordrhein-Westfalen, Germany

Living In: Madison, Wisconsin, USA

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Reviewed: Jul. 14, 2006

This was delicious! My husband absolutely loved it. I doubled the dressing, and used about 2/3s the amount of sugar called for. I also doubled the bacon and blanched the brocolli as others have suggested. The flavors really complemented eachother. Thanks for a great recipe!

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Lynnessa

Cooking Level: Intermediate

Home Town: Moscow, Idaho, USA

Living In: Crofton, Maryland, USA

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Reviewed: Jul. 10, 2006

I made a few changes..instead of raisins, I used fresh red grapes. I blanched the broccoli and onion for a few minutes, and doubled the dressing ingredients, except for the sugar, I kept that the same. I didn't have any bacon, so I warmed up some smoked sausage in a skillet and used that instead. It came out delicious...it is a full meal this way. Extra good if you serve it warm...thank you!

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patnodes

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Reviewed: Jul. 5, 2006

my grandmother makes broccoli salad for every occasion. I hate it. I tried this and used much less sugar. It was good. Everyone seemed to like it. This would be great for any potluck event.

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Tricia

Cooking Level: Expert

Home Town: Billerica, Massachusetts, USA

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Reviewed: Jul. 4, 2006

I read all of the reviews and decided to blanch broccoli and 1/4 c red onion. I used crasins instead of rasins. Then I doubled the dressing and increased the cider vinegar using 6 teaspoons. Wow it was great. My family loved it and I told them where I got it. They will all be members one this site soon. Thx for the great salad idea!

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fishwild

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Reviewed: Jun. 20, 2006

I was expecting to have leftovers when I made this since there was so much other food, but nope--GONE. This turned out very well and I'll make it again. I blanched the broccoli, doubled the dressing and used golden rasins. I almost added more bacon but I'm glad I didn't--it was perfect the way it was.

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