Tortellini ‘N Veggie Salad

Tortellini 'N Veggie Salad

Tortellini 'N Veggie Salad


20 1/2 cup servings


  • 2 packages fresh cheese tortellini, 9 ounce
  • 1 teaspoon Minced Garlic
  • 1 cup olive oil and vinegar salad dressing
  • 1/2 cup chopped parsley
  • 1 cup sliced green onion
  • 1 large red bell pepper, cut into julienne strips
  • 1 package fresh basil, snipped, 1/2 ounce
  • 2 jars marinated artichoke hearts, undrained, cut-up, 6 ounce
  • 2 cups broccoli florets
  • 2/3 cup freshly grated Parmesan cheese
  • 8 cherry tomatoes, halved
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.