Tortellini, Broccoli and Bacon Salad

bags (19 ounces each) frozen cheese-filled tortellini

cups broccoli flowerets

cups cherry tomatoes, cut in half

tablespoons chopped fresh chives

cup reduced-fat coleslaw dressing

pound bacon, crisply cooked and crumbled

1/4

cup sunflower nuts

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1

Cook and drain tortellini as directed on package. Rinse with cold water; drain.
2

Mix tortellini, broccoli, tomatoes, chives and dressing in very large (4-quart) bowl. Cover and refrigerate at least 1 hour to blend flavors.
3

Just before serving, stir in bacon. Sprinkle with nuts.

Sliced green onions can be substituted for the fresh chives.
Small cherry tomatoes can be left whole instead of cut in half. Or use small whole grape tomatoes.
Here are three easy ways to reduce the fat in this recipe. Look for refrigerated reduced-fat cheese-filled tortellini. Use low-fat turkey bacon instead of regular bacon, or just cut the amount of bacon in half (about 6 or 7 slices). And decrease the sunflower nuts to 2 tablespoons or omit them.