Start by finely dicing the red onion into 1/4-inch pieces and set aside. Place bacon slices on a baking sheet and bake at 400°F for 15-16 minutes until crisp. While the bacon cooks, roughly chop the walnuts and set them aside. Once the bacon is done, let it cool slightly, then crumble it into bite-sized pieces. This parallel cooking saves time and ensures everything is ready when you need it.

Bring a large pot of salted water to a boil and cook the tortellini according to package directions until tender. Using a slotted spoon, transfer the cooked tortellini to a colander and rinse with cold water to stop the cooking and prevent sticking. Return the same pot of water to a boil and add the broccoli florets, cooking for just 1-2 minutes until bright green and tender-crisp. Drain the broccoli in the colander with the tortellini and rinse thoroughly with cold water. I like to let both sit in the colander for a minute to drain well so the salad won't be watery.

In a medium bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, and garlic powder until smooth and fully combined. Season with a pinch of salt and pepper to taste. The dressing should be creamy and slightly tangy with a touch of sweetness. Set aside until ready to use.

In a large serving bowl, combine the cooled tortellini and broccoli from Step 2 with the diced red onion and cranberries. Pour the creamy dressing from Step 3 over the mixture and toss gently until everything is evenly coated. Fold in the crumbled bacon and chopped walnuts from Step 1, being careful not to crush them. I prefer to add the bacon and walnuts just before serving to keep them crisp and textured rather than having them soften in the dressing.