Chopped Broccoli Salad with Cheese Tortellini
Recipe by Lori Yates of Foxes Love Lemons | Photography by Two Spoons Studio
- Prep time 20 minutes
- Cook time 5 minutes
- Servings 6
Ingredients
- 1/2 cup full fat Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon poppyseeds
- 1/2 teaspoon kosher salt, plus additional for pasta water
- 1/4 teaspoon ground black pepper
- 1 (12-ouce) package of refrigerated cheese tortellini
- 1 head (about 1 pound) broccoli, roughly chopped
- 1 apple, cored and chopped
- 1 cup halved red grapes
- 1/4 cup crumbled cow’s milk Feta cheese
- 1/4 cup dried cherries
- 1/4 cup shaved Parmesan cheese
- 1/4 cup sliced almonds
Ready-to-cook refrigerated cheese tortellini makes preparation of this delicious pasta-and-veggie salad a snap.
Instructions
- In large bowl, whisk together Greek yogurt, mayonnaise, oil, vinegar, poppyseeds, 1/2 teaspoon salt, and pepper.
- Heat large pot of salted water to boiling over high heat. Add tortellini; cook according to package directions. Use slotted spoon to transfer tortellini to colander; rinse with cold water to stop cooking process. Drain tortellini; transfer to bowl with yogurt mixture.
- Place broccoli in boiling water; cook 1 minute. Drain broccoli and rinse well with cold water; drain. Transfer broccoli to bowl with tortellini.
- Add apple, grapes, Feta, cherries, Parmesan and almonds to bowl with tortellini; toss until well combined. Serve immediately or refrigerate up to 2 hours before serving.
Nutritional Information
Serving size: About 1 1/2 cups
Calories: 380
Carbohydrate: 38g (13%)
Protein: 13g (26%)
Total Fat: 20g (31%)
Saturated Fat: 5g (25%)
Trans Fat: 0g
Cholesterol: 35mg (12%)
Sodium: 480mg (20%)
Dietary Fiber: 4g (14%)
Calcium: 20%
*These values are approximate. Per serving, based on a 2,000 calorie diet.
