Posted: January 20 2011 in Recipes • Salads

20 ounces fresh cheese-filled tortellini
3 heads of fresh broccoli, cut into florets
6 slices of bacon
½ cup mayonnaise
½ cup white sugar
2 tsp cider vinegar
1 cup raisins
1 cup sunflower seeds
1 red onion, finely chopped
salt and pepper, to taste

Place bacon in a large, deep skillet. Cook over medium-high heat until brown. Drain, crumble and set aside.

Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain and rinse under cold water. In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing. In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad and toss.

Serves 12