Not Your Mother's Pasta Salad

Well, sometimes it is, but growing up it wasn't. Pasta salad growing up was macaroni, shells, or rotini mixed with egg, cheese, peas, tuna or crab, a little mayo, and seasoned to taste. Which isn't bad - especially if you add dill. Oh, and she would sometimes add onion and celery (meh--if eating it at a ward potluck, you really couldn't talk to anyone due to the lovely flavors wafting from your breath, and I'm not a huge celery fan).

Then a few years ago (I had to go back 3 journals), I had Karen's pasta salad recipe. Wow. Different flavors, less pedestrian, and perfect for bridal showers or just finishing off the perfect meal (side dished with spinach & feta infused burgers on a toasted rustic roll with garlic-feta mayo, red onion, bacon, tomato, and spring greens). I made it for my grandmother's funeral, and both of my mom's sisters kind of sneered (craisins? tortellini? broccoli? bacon?). Then they had to try it just to see. And then they had to check it a little more. It really is delicious. Tomorrow, you will see it at J&J's reception. Until then, check out the recipe, and dream.

Tortellini Pasta Salad

• 4c. Broccoli1
• 8 oz cheese tortellini (add tricolore for more color--I get the refrigerated kind)
• 1/4 c. craisins or raisins
• 1/4 - 1/2 c. finely chopped red onion
• 1/2 c. reduced fat mayo (not miracle whip--wrong flavors!)
• 3 tbsp sugar
• 1 tbsp cider vinegar
• 5 slices crumbled bacon (or more)
• 1/4 c. sunflower kernels (optional)

Cook the broccoli for about 2 minutes, set aside. Cook tortellini as indicated. Rinse with cold water after draining. Add onion, craisins, broccoli, tortellini, and toss together. In a small bowl mix mayo, sugar, and vinegar. Toss with the larger bowl to coat. Refrigerate at least 1 hour. Add bacon right before you serve it, or the bacon gets soggy.