Broccoli-Tortellini Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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My family has made this recipe for a long time. Not sure where my mom got it. It is very delicious and great for potlucks and barbecues. Ingredients:
7 ounces cheese tortellini |
1 cup broccoli, cut into small florets |
1/2 cup finely chopped fresh parsley |
1 tablespoon chopped pimiento |
1 (6 ounce) jar marinated artichoke hearts, do not drain |
2 green onions, sliced |
1 tablespoon chopped fresh basil |
1/2 teaspoon garlic powder |
1/2 cup italian dressing |
6 cherry tomatoes |
1/4 cup freshly grated parmesan cheese |
1/4 cup sliced black olives |
Directions:
1. Cook tortellini according to package directions (I use the fresh tortellini that are tri-colored).
2. Make sure to cut the broccoli into bite sized florets.
3. I also lightly steam them before adding to the salad.
4. In a large bowl mix together tortellini, broccoli, chopped parsley, pimento, UN-DRAINED artichoke hearts, green onions, basil and garlic powder.
5. Add Italian dressing (I use Bernsteins Restaurant Recipe Italian or Newman's Own); stir to mix.
6. Refrigerate until serving time.
7. Just before serving, stir in olives, cherry tomatoes that have been cut in half, and parmesan cheese.
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