Broccoli and Tortellini Salad

Cook 567g fresh cheese-filled tortellini in salted boiling water until al dente, about 1–2 minutes before package time. Drain and set aside.

Cut 750g broccoli into small florets. Blanch in salted boiling water for 2–3 minutes until tender-crisp. Drain and cool completely.

Cook 180g bacon in a skillet over medium-high heat until crispy, about 8 minutes. Drain on paper towels and crumble when cool.