Italian Tortellini-Vegetable Salad

• 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

1. 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.
2. Meanwhile, in a large bowl, mix tomatoes, onion, parsley and artichokes.
3. 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.

tortellini, tortellini, fresh broccoli florets, fresh cauliflower, tomato, red onion, parsley, hearts, italian dressing

Taken from www.food.com/recipe/italian-tortellini-vegetable-salad-419948 (may not work)