Tortellini ‘N Veggie Salad


1/2 cup servings
A robust salad with an Italian accent.


  1. Cook tortellini according to package directions; drain. Combine garlic and salad dressing; toss with warm tortellini. Stir in parsley, green onions, red pepper, basil and artichokes hearts. Blanch broccoli in boiling water until bright green (about 1 minute); drain. Rinse with cold water; drain. Refrigerate salad and broccoli separately, covered, several hours or overnight.
  2. To Serve: Toss Parmesan cheese and broccoli with salad. Spoon into serving bowl. Garnish with cherry tomatoes.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.