BROCCOLI TORTELLINI SALAD
Adria Higginson
1 (7 oz.) package cheese tortellini
1 cup broccoli florets
1 (6 oz.) jar artichoke hearts, undrained
2 green onions, chopped
Grated parmesan cheese
½ C. fresh parsley
½ tsp garlic powder
¼ tsp dried basil
Cherry tomatoes
Sliced ripe olives
Cook tortellini according to package directions. Drain and rinse with cold water. In large bowl, combine all ingredients except cherry tomatoes, olives & parmesan cheese. Cover. Refrigerate 4 to 6 hours to blend flavors. Just before serving add tomatoes & mix lightly. Garnish with olives. Sprinkle with parmesan cheese. Tip: To make a day ahead, also omit broccoli & add with tomatoes just before garnishing and serving.
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