Broccoli And Cheese Tortellini Salad

• 4 cups broccoli florets
• 2 packages (9 ounces each) refrigerated cheese tortellini
• 1/2 cup finely chopped red onion
• 1/4 cup raisins
• 1/2 cup reduced-fat mayonnaise
• Sugar substitute equivalent to 3 tablespoons sugar
• 1 tablespoon cider vinegar
• 5 slices bacon, cooked and crumbled
• 1/4 cup unsalted sunflower kernels

1. In a large saucepan, cook broccoli in 6 cups boiling water for 2 minutes. Drain and immediately rinse in cold water. In the same pan, cook tortellini according to package directions. Drain and rinse in cold water.
2. In a large bowl, combine the broccoli, tortellini, onion and raisins. Combine the mayonnaise, sugar substitute and vinegar; pour over salad and toss to coat. Refrigerate for at least 1 hour. Just before serving, stir in bacon and sunflower kernels.

broccoli florets, red onion, raisins, mayonnaise, sugar substitute, cider vinegar, bacon, unsalted sunflower kernels

Taken from www.tasteofhome.com/recipes/broccoli-and-cheese-tortellini-salad/ (may not work)