Broccoli Tortellini Salad - cooking recipe

Ingredients

7 oz. pkg. cheese tortellini
1 c. broccoli florets
1/2 c. finely chopped parsley
1 Tbsp. chopped pimento
6 oz. jar marinated artichoke hearts (undrained)
2 green onions
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
1/2 c. sliced black olives
grated Parmesan cheese

Preparation

Cook tortellini as directed on package; rinse with cold water. In a large bowl, combine all ingredients except tomatoes, olives and cheese.
Cover and refrigerate 4 to 6 hours to blend flavors. Just before serving, add tomatoes and olives; mix lightly. Sprinkle with Parmesan cheese.
Salad can be made a day ahead and refrigerated.
Add broccoli and tomatoes just before serving to avoid discoloration.