Broccoli Tortellini Salad - cooking recipe

Ingredients

7 oz. pkg. cheese tortellini
1 c. fresh broccoli florets
1/2 c. finely chopped fresh parsley
1 Tbsp. chopped pimiento
6 oz. jar marinated artichoke hearts (undrained)
2 green onions, chopped
2 1/2 tsp. chopped fresh basil or 1/4 tsp. dried basil leaves
1/2 tsp. garlic powder
1/2 c. prepared Italian dressing
5 to 6 cherry tomatoes, halved
sliced ripe olives (if desired)
grated Parmesan cheese (if desired)

Preparation

Cook tortellini to desired doneness as directed on package. Drain; rinse with cold water.
In large bowl, combine all ingredients except cherry tomatoes and 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.
Makes 6 (1-cup) servings.