Tortellini Pasta Salad with Roasted Broccoli
- 3 heads of broccoli florets, cut into equal sizes
- 9 ounce package of fresh tortellini
- ¼ cup olive oil, plus 2 tablespoons divided
- 4 slices bacon
- 1 garlic clove
- 1 pint cherry tomatoes, halved
- Juice from one lemon
- Salt & pepper
- Preheat oven to 400 degrees.
- Toss the broccoli florets in 2 tablespoons of olive oil. Spread them evenly on a sheet pan and roast for 20-25 minutes or until the start to caramelize.
- While the broccoli is roasting, bring a pot of water to a boil and cook the tortellini according to package directions. Drain the tortellini well once it’s cooked.
- Cook the bacon over medium heat until crispy. Remove from the pan and let it drain on paper towels. Once it’s cooled finely chop it.
- Take the garlic clove and either slice it in half or smash it with the knife. Rub the garlic all over the inside of the serving bowl. This will work on any type of bowl – wood, plastic, or glass.
- Once the pasta is cooked and the broccoli is roasted add them both to the serving bowl. Add the tomatoes, bacon, olive oil, and lemon juice and give it all a good toss until it’s well mixed. Season with a few pinches of salt and ¼ teaspoon or so of black pepper.
- Serve at room temperature or slightly chilled.
The post Tortellini Pasta Salad with Roasted Broccoli appeared first on Girl Gone Gourmet.
Source: http://www.girlgonegourmet.com/2015/05/tortellini-pasta-salad-with-roasted-broccoli.html
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