Italian Tortellini-Vegetable Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Found this in the Pillsbury e-zine, putting here for safekeeping! I always use my favorite homemade italian dressing or Good Seasons Ingredients:
1 (9 ounce) package cheese filled tortellini |
1 (9 ounce) package spinach filled tortellini |
2 cups fresh broccoli florets |
2 cups fresh cauliflower florets |
1 cup oil-packed julienne-cut sun-dried tomato, drained (from a 6.5 oz jar) |
1/4 cup chopped red onion |
1/4 cup chopped fresh parsley |
2 (6 ounce) jars marinated artichoke hearts, drained, coarsely chopped and reserving 1/4 cup liquid |
8 ounces italian dressing |
Directions:
1. In a large saucepan, cook and drain tortellini as directed on package, adding cauliflower and broccoli during the last minute of cooking time. Rinse with cold water to cool; drain well.
2. Meanwhile, in a large bowl, mix tomatoes, onion, parsley and artichokes.
3. Add tortellini, cauliflower and broccoli to salad; stir gently. Add dressing and reserved 1/4 cup artichoke liquid; toss to mix. Serve immediately, or cover and refrigerate until serving time.
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