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.

Rating:
★★★★★ 1 vote
Comments:
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)

Step-By-Step

1Cook tortellini to desired doneness, according to package. Place broccoli in colander and drain the tortellinni over the broccoli. Then rinse with cold water.
2In a large bowl, combine all the ingredients except the cherry tomatoes and parmesan cheese.
3Cover 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.)
4Just 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