Recipe by MostAwesomeChefEver
"This is an excellent pasta salad that is great to make for the week ahead or to bring to potlucks! Make it -- you won't be disappointed. You may frown at the coleslaw dressing, but trust me, it's amazing in this recipe! This recipe is highly requested when served."
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2 (9 ounce) packages
refrigerated three-cheese tortellini
grape tomatoes, halved
green onions, finely chopped
bottled coleslaw dressing
A friend and I followed this recipe almost exactly (we doubled the green onion because we love them) and it was SO good! We were a bit skeptical about the coleslaw dressing but it added a wonderful touch of sweetness to the ingredients. The salad was even better the 2nd day so I'd recommend making it the night before if possible to allow the flavors to meld together... YUMMY! Thanks for sharing!
Took this to a Mother's Day cookout yesterday...frankly, nobody cared for it. The flavors just don't go together well. I think it was the dressing (I used Marzetti's coleslaw dressing, which is very good) that didn't do anything for the other ingredients, even overpowering the bacon. It sounded really good, but just didn't pull together well. With the cost of bacon, dressing, and the tortellini, this was not an inexpensive dish to make; I will not make this recipe again.
This is one of the best recipes that I have found on this site. Fabulous does not even come close to describing it! Everyone loved it and raved about it. Do not hesitate to try this. You can't go wrong. I used a frozen package of tortellini which I believe was 19 ounces instead of 18oz. the recipe calls for. I also chose to use cherry tomatoes because we prefer them over grape. The salad was easy to make, too. I used my kitchen scissors to cut up the bacon and onion so the process went quickly. I also used a full 12oz. bottle of coleslaw dressing. That's what was available and I didn't want a partial jar left in the fridge. I added it slowly to make sure I wasn't killing the consistency, but it turned out great. Bottom line here is that this recipe is also very forgiving on proportions used. Above all- if you are reading this recipe, don't hesitate to try it. My many thanks to the submitter! My family thanks you, too! UPDATE: I can't stop making this!! This is my most repeated recipe from this site!
This is an old recipe from Betty Crocker and I have been making it for years. I am always asked to bring to potlucks. The original recipe calls for 1/4 cup unsalted sunflower seeds. These make it even crunchier.
Since posting this, I have started making a few changes. Now, I cut the bacon up into small pieces, several slices at a time, and then just put the entire pound of bacon in a skillet and cook it together-- MUCH easier. I also throw in my favorite spice at the end, which is lemon pepper, so I encourage you to kick it up a notch with your favorite pepper or spice too. I love the addition of a handful of sunflower seeds. And feel free not to use refrigerated tortellini-- you can use whatever kind of tortellini you like (as long as it's cheese!). One more thing, I try to make varying degrees of crispiness for the bacon-- some chewy, some crispy. Thank you guys!
Too bad it isn't possible to give 'only' 5 stars. OMG.....this was OUTSTANDING. I made no changes whatsoever. Just to die for yummy! I agree with the poster; who would have thought coleslaw dressing would have worked so perfectly. DH agreed. This one is a real keeper. Go to the head of the class MostAwesomeChefEver!!
Really great! I can't wait to try it tomorrow, can't imagine it tasting any better. I bought pre-cooked bacon and crisped it in the microwave, worked well.
What a great salad! I used light dressing and also did not need to use the whole bottle of dressing.
* Percent Daily Values are based on a 2,000 calorie diet.
Tortellini Bacon Broccoli Salad
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 163
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