Summary

Ingredients

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

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Instructions

1. Cook the tortellini al dente according to the instructions on the packet. Then rinse in cold water so that they do not continue to cook. It is best to skim off the tortellini with a ladle and briefly blanch the broccoli, cut into smaller florets, in the boiling pasta water. If you want, you can of course also use it raw. After blanching, rinse the broccoli and chill.
2. Fry the bacon in a pan until crispy and set aside to cool. Halve the onion and cut into fine strips.
3. Mix the mayonnaise, apple cider vinegar, sugar and a pinch of pepper in a large bowl.
4. Put the cooled tortellini, broccoli and onions in the bowl and mix everything with the dressing. I always use my hands for this, so the tortellini won`t break so quickly. Crumble the bacon in the bowl and mix everything together with the raisins and seeds again.
5. Let the lettuce steep for at least 2 hours. Season to taste again before serving and, if necessary, season with salt, pepper and vinegar.
6. The salad stands out with its beautiful combination of sweetness and acidity.