Lemony Tortellini Bacon Salad

Lemony Tortellini Bacon Salad

Lemony Tortellini Bacon Salad


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at



Who says summer meals have to be complicated?  We love this tangy, simple and tasty salad on warm summer nights.  Add a cold glass of lemonade or iced tea and dinner couldn’t be easier.

           Samantha Vicars                                                                             Kenosha, WI


Lemony Tortellini Bacon Salad Recipe

Lemony Tortellini Bacon Salad

2 cups frozen cheese tortellini (about 8 oz.)

4 cups frozen broccoli florets

¾ cup mayonnaise

1 Tbsp. balsamic vinegar

2 tsp. lemon juice

¾ tsp. dried oregano

¼ tsp. salt

1 package (5 oz.) spring mix salad greens

4-5 bacon strips, cooked and crumbled


In a large saucepan, cook tortellini according to package directions, adding broccoli during the last 5 minutes of cooking.  Meanwhile, in a small bowl, mix mayonnaise, vinegar, lemon juice, oregano and salt.

Drain tortellini and broccoli; gently rinse with cold water.  Transfer to a large mixing bowl.  Add dressing; gently; toss to coat.  Serve over salad greens; sprinkle with bacon.           4 servings


(Recipe for Lemony Tortellini Bacon Salad was on www.tasteofhome.com, 2014)


Bacon-Jack Cheese Muffins Recipe

Bacon-Jack Cheese Muffins

I had made these Bacon-Jack Cheese Muffins and if you want a little KICK in your muffins, you can add some cayenne pepper.

Bacon-Jack Cheese Muffins Recipe

Bacon-Jack Cheese Muffins

2 cups flour

3 tsp. sugar

3 tsp. baking powder

1/8 to ¼ tsp. cayenne pepper

1 ¼ cups milk

2 Tbsp. bacon drippings or oil *

1 egg

6 slices bacon, crisply cooked, crumbled

3 oz. (3/4 cup) shredded Monterey jack cheese


Heat oven to 400 F.  Generously grease 12 muffin cups.  In large bowl, combine flour, sugar, baking powder and cayenne pepper; blend well.  Add milk, bacon drippings and egg; stir until dry ingredients are moistened.  Stir in bacon and cheese.  Fill prepared muffin cups 2/3 full.

Bake at 400 F. for 20 to 25 minutes or until golden brown.  Cool 1 to 2 minutes before removing from pan.  Serve warm.   12 muffins

Tip:  *  If using oil, add ¼ teaspoon salt with dry ingredients.


(Recipe for the Bacon-Jack Cheese Muffins recipe was in Pillsbury; Simply From Scratch, Scrumptious, easy recipes, 1986.)

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