Broccoli Tortellini Salad

• 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)

1. Cook tortellini to desired doneness as directed on package. Drain; rinse with cold water.
2. In large bowl, combine all ingredients except cherry tomatoes and Parmesan cheese.
3. Cover; refrigerate 4 to 6 hours to blend flavors.
4. Just before serving, add tomatoes; mix lightly.
5. Garnish with olives; sprinkle with Parmesan cheese.
6. Makes 6 (1-cup) servings.

cheese tortellini, fresh broccoli florets, fresh parsley, pimiento, hearts, green onions, fresh basil, garlic powder, italian dressing, cherry tomatoes, olives, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=863942 (may not work)