Tortellini & Veggie Salad
3 months ago

Tortellini & Veggie Salad

A robust salad with an Italian accent. Perfect for picnics, barbecues and potlucks.

20 (½-cup) servings
Preparation time: 30 minutes plus overnight refrigeration time


  • 2 (9-ounce) packages fresh cheese tortellini
  • 1 teaspoon minced garlic
  • 1 cup Lunds & Byerlys Traditional Olive Oil & Balsamic Vinegar Dressing
  • ½ cup chopped parsley
  • 1 cup sliced green onion
  • 1 large red bell pepper, cut into julienne strips
  • 1 (½-ounce) package fresh basil, snipped
  • 2 (6-ounce) jars marinated artichoke hearts, undrained and cut into bite-sized pieces
  • 2 cups broccoli florets
  • ⅔ cup freshly grated Parmesan cheese
  • 8 cherry tomatoes, halved


  1. Cook tortellini according to package directions; drain.
  2. Combine garlic and salad dressing; toss with warm tortellini.
  3. Stir in parsley, green onions, red pepper, basil and artichokes hearts.
  4. Blanch broccoli in boiling water until bright green (about 1 minute); drain. Rinse with cold water; drain.
  5. Refrigerate salad and broccoli separately, covered, several hours or overnight.
  6. To serve, toss Parmesan cheese and broccoli with salad. Spoon into serving bowl. Garnish with cherry tomatoes.