Tortellini Bacon Broccoli Salad

1. Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until tortellini float to the top and the filling is hot, about 3 minutes or according to package directions. Drain, rinse with cold water, and refrigerate until cool, about 30 minutes.

2. Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer to a paper towel-lined plate; drain. Chop into 1/2-inch pieces while still a little warm.

3. Combine tortellini, bacon, broccoli, grape tomatoes, and green onions in a salad bowl; pour dressing over top and toss lightly to coat. Chill in the refrigerator before serving.

Cook's Notes:

You can use whole wheat three-cheese tortellini, usually found in the refrigerated section of stores, low-sodium bacon or turkey bacon, and light coleslaw dressing.

I suggest cooking the tortellini before chopping your veggies since it takes longer to cool. Then, place it in the refrigerator until you finish everything else.