Recipe Archive #530

Thursday September 29, 2011

Artichoke-Tortellini Salad

• 7 oz of refrigerated tortellini
• 1 cup broccoli flowerets
• 1/2 cup fresh parsley, finely chopped
• 1 tablespoon pimento, chopped
• 6 oz. jar marinated artichoke hearts
• 2 green onions, chopped
• 2 1/2 teaspoon fresh basil, chopped, or
• 1/4 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 cup Delicious Orchards Italian salad dressing
• 5 to 6 cherry tomatoes, halved
• Garnish: sliced black olives, grated Parmesan cheese

 

Cook tortellini according to package instructions. Drain and rinse with cool water. In a large bowl, combine all ingredients except tomatoes and garnish. Cover and refrigerate 4 to 6 hours to blend flavors. When ready to serve, add tomatoes and toss lightly. Garnish with olives and cheese.

 

Serves 6.