broccoli tortellini salad
(1 rating)
Prepared by Carol Huggard for our January, 2013, meeting. This recipe was from the kitchen of Denise Slade.
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(1 rating)
yield
6 serving(s)
Ingredients For broccoli tortellini salad
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14 ozpackage of cheese tortellini
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1 cfresh or frozen broccoli florets
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1/2 cfinely chopped fresh parsley or (approx. 1 tablespoon dried parsley)
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6 ozjar marinated artichoke hearts, undrained
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2green onions, chopped
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2 1/2 tspchopped fresh basil or (1/4 teaspoon dried)
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1/2 tspgarlic powder
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1/4-1/2 cprepared italian salad dressing
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5 - 6cherry tomatoes, halved or 3 sliced tomatoes cut into 1/2 or 1/4
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parmesan cheese, sprinkled on top of dish (optional)
How To Make broccoli tortellini salad
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1Cook tortellini to desired doneness, according to package. Place broccoli in colander and drain the tortellinni over the broccoli. Then rinse with cold water.
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2In a large bowl, combine all the ingredients except the cherry tomatoes and parmesan cheese.
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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.)
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4Just before serving, add cherry tomatoes, mix lightly. If using sliced tomato, just place on top and then sprinkle with parmesan cheese. ENJOY!
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