Broccoli Tortellini Salad
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- 1 pkg
- 14 oz. cheese tortellini
- 1 c
- fresh or frozen broccoli florets
- 1/2 c
- chopped fresh parsley
- 1 jar(s)
- (6 oz.) marinated artichoke hearts, undrained
- green onions, chopped
- 2 1/2 tsp
- chopped fresh basil
- 1/2 tsp
- garlic powder
- 1/4 to 1/2 c
- italian salad dressing
- cherry tomatoes, halved or 3 sliced tomatoes cut into 1/2 or 1/4
- parmesan cheese, optional
1Cook tortellini to desired doneness according to package. Place broccoli in colander and drain the tortellini over the broccoli. Then rinse with cold water.
2In a large bowl, combine all the ingredients except the tomatoes and the Parmesan cheese.
3Cover and refrigerate 4-6 hours.( I have prepared this dish and served in within an hour). It can be served warm or cold.)
4Just before serving, add cherry tomatoes, mix lightly. If using sliced tomatoes, just place on top.
Sprinkle with Parmesan cheese if desired.