DIRECTIONS: Bring a large pot of salted water to a boil. When boiling, blanch the broccoli 15 to 30 seconds and remove with a slotted spoon and rinse under cold water to stop it from cooking. Add the tortellini to the boiling water and cook according to package directions. Drain and rinse under cold water then add to a large bowl with the remaining ingredients. Mix well and refrigerate until chilled. Serve cold. 

NOTES: Tortellini: Shelf-stable tortellini holds up better than fresh in pasta salads. Cook just until al dente and rinse under cold water to stop the cooking. Broccoli: For a softer texture, blanch broccoli florets in boiling water for 30 seconds, then shock in ice water. Make Ahead: Best served cold—can be made up to one day in advance. Toss before serving and refresh with a splash of oil or vinegar if needed. Add-Ins: Try baby mozzarella balls, feta, grilled chicken, or salami to turn this into a more filling main dish.

NUTRITION INFO: 1 cup, Calories: 192kcal, Carbohydrates: 24g, Protein: 6g, Fat: 8g, Saturated Fat: 2.5g, Cholesterol: 19mg, Sodium: 398mg, Fiber: 2.5g, Sugar: 2.5g - WW Points: 6

(Recipe and photo courtesy of Skinnytaste)