Italian Tortellini-Vegetable Salad - cooking recipe

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

Preparation

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.
Meanwhile, in a large bowl, mix tomatoes, onion, parsley and artichokes.
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.