Broccoli and Tortellini Salad recipe

12 servings

6 slices bacon

20 ounces fresh cheese-filled tortellini

1/2 cup mayonnaise

1/2 cup white sugar

2 teaspoons cider vinegar

3 heads fresh broccoli, cut into florets

1 cup raisins

1 cup sunflower seeds

1 red onion, finely chopped

Place bacon in a large, deep skillet.

Cook over medium high heat until evenly 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.