Chopped Broccoli Salad with Cheese Tortellini
I love this dish as it can be a main dish for vegetarians or a smaller portion as a side for everyone else.
Ingredients
- ½ cup Greek yogurt
- ¼ cup mayonnaise
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon poppyseeds
- ½ teaspoon kosher salt plus additional for pasta water
- ¼ teaspoon ground black pepper
- 1 package cheese tortellini 12 ounces
- 1 head broccoli, roughly chopped about 1 pound
- 1 apple cored and chopped
- 1 cup halved red grapes
- ¼ cup crumbled feta cheese
- ¼ cup dried cherries
- ¼ cup shaved Parmesan cheese
- ¼ cup sliced almonds
Instructions
- In large bowl, whisk together 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.
Notes
- Home Chef Tip: While any apple will work in this recipe, Fuji and Gala varieties are particularly crisp, tart and refreshing in a chilled dish like this salad.
Calories: 374kcal, Carbohydrates: 38g, Protein: 14g, Fat: 20g, Saturated Fat: 5g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 28mg, Sodium: 597mg, Potassium: 468mg, Fiber: 6g, Sugar: 13g, Vitamin A: 910IU, Vitamin C: 93mg, Calcium: 228mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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