Broccoli-Tortellini Salad - cooking recipe

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

Preparation

Cook tortellini according to package directions (I use the fresh tortellini that are tri-colored).
Make sure to cut the broccoli into bite sized florets.
I also lightly steam them before adding to the salad.
In a large bowl mix together tortellini, broccoli, chopped parsley, pimento, UN-DRAINED artichoke hearts, green onions, basil and garlic powder.
Add Italian dressing (I use Bernsteins Restaurant Recipe Italian or Newman's Own); stir to mix.
Refrigerate until serving time.
Just before serving, stir in olives, cherry tomatoes that have been cut in half, and parmesan cheese.