Broccoli and Tortellini Salad

Cook 567 g fresh cheese tortellini in salted boiling water until al dente, drain, and set aside.

Cut 750 g broccoli into small florets and blanch in boiling salted water for 3 minutes, then drain and cool.

Cook 180 g diced bacon in a skillet over medium heat until crispy, then drain on paper towels and chop.