Tortellini salad with broccoli and bacon

Ingredients for 4 servings:

• 500g tortellini
• 1 head of broccoli
• 6 slices of bacon
• 1 onion(s), red
• 120 g mayonnaise
• 2 tbsp apple cider vinegar
• Sugar
• salt and pepper
• 150 g raisins
• 125 g mixed seeds (sunflower seeds, pumpkin seeds, pine nuts)

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 35 minutes

American style

Cook the tortellini al dente according to the package instructions. Then, rinse in cold water to prevent further cooking. It’s best to skim the tortellini with a ladle and briefly blanch the broccoli, cut into smaller florets, in the boiling pasta water. You can, of course, use it raw if you like. After blanching, rinse the broccoli and refrigerate. Fry the bacon in a pan until crispy and set aside to cool. Halve the onion and cut into fine strips. In a large bowl, mix the mayonnaise with apple cider vinegar, sugar (amount to taste), and a pinch of pepper. Add the cooled tortellini, broccoli, and onion to the bowl and toss everything with the dressing. I always use my hands for this, as this prevents the tortellini from falling apart as quickly. Crumble the bacon into the bowl and mix everything together with the raisins and seeds. Let the salad sit for at least 2 hours. Taste again before serving and season with salt, pepper, and vinegar if desired. This salad stands out with its beautiful combination of sweetness and acidity. Note from the Chefkoch.de recipe editor: 100g of sugar was specified for the dressing. This seems to be too much (see also comments). We have removed the quantity and suggest adjusting the dressing with sugar to taste. Per serving: approx. 924 kcal