broccoli tortellini salad
Prepared by Carol Huggard for our January, 2013, meeting. This recipe was from the kitchen of Denise Slade.
prep time
cook time
method
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yield
6 serving(s)
Ingredients
- 14 ounces package of cheese tortellini
- 1 cup fresh or frozen broccoli florets
- 1/2 cup finely chopped fresh parsley or (approx. 1 tablespoon dried parsley)
- 6 ounces jar marinated artichoke hearts, undrained
- 2 - green onions, chopped
- 2 1/2 teaspoons chopped fresh basil or (1/4 teaspoon dried)
- 1/2 teaspoon garlic powder
- 1/4-1/2 cup 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)
How To Make broccoli tortellini salad
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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.
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Step 2In a large bowl, combine all the ingredients except the cherry tomatoes and parmesan cheese.
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Step 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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Step 4Just before serving, add cherry tomatoes, mix lightly. If using sliced tomato, just place on top and then sprinkle with parmesan cheese. ENJOY!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Pasta Salads
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