Broccoli Tortellini Salad

Club Recipes

By
@Greatchoices

Prepared by Carol Huggard for our January, 2013, meeting. This recipe was from the kitchen of Denise Slade.


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Serves:

6

Ingredients

14 oz
package of cheese tortellini
1 c
fresh or frozen broccoli florets
1/2 c
finely chopped fresh parsley or (approx. 1 tablespoon dried parsley)
6 oz
jar marinated artichoke hearts, undrained
2
green onions, chopped
2 1/2 tsp
chopped fresh basil or (1/4 teaspoon dried)
1/2 tsp
garlic powder
1/4-1/2 c
prepared italian salad dressing
5 - 6
cherry tomatoes, halved or 3 sliced tomatoes cut into 1/2 or 1/4
parmesan cheese, sprinkled on top of dish (optional)

Directions Step-By-Step

1
Cook tortellini to desired doneness, according to package. Place broccoli in colander and drain the tortellinni over the broccoli. Then rinse with cold water.
2
In a large bowl, combine all the ingredients except the cherry tomatoes and parmesan cheese.
3
Cover and refrigerate between 4-6 hours. (I have prepared this dish and served it within an hour. It can be served at room temperature or cold.)
4
Just before serving, add cherry tomatoes, mix lightly. If using sliced tomato, just place on top and then sprinkle with parmesan cheese. ENJOY!

About this Recipe

Course/Dish: Pasta Salads