Tortellini Salad

• 7 oz. cheese tortellini
• 2 scallions, sliced
• 1/2 c. fresh parsley, chopped
• 1 Tbsp. chopped pimento
• 1 c. fresh broccoli florets
• 1 (6 oz.) jar marinated artichoke hearts, drained
• 1 1/2 tsp. chopped fresh basil or 1/4 tsp. dried basil
• 1/2 tsp. garlic powder
• 1/2 c. bottled Italian dressing
• 5 to 6 cherry tomatoes
• sliced ripe olives (optional)
• grated Parmesan cheese (optional)

1. Cook pasta; drain and rinse in cold water.
2. In a large bowl, combine everything but the tomatoes, olives, broccoli and cheese. Cover and refrigerate for 4 to 6 hours for flavors to blend. Before serving, add the tomatoes, broccoli and olives and toss; sprinkle with cheese.

cheese tortellini, scallions, fresh parsley, pimento, fresh broccoli florets, fresh basil, garlic powder, italian dressing, tomatoes, olives, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=257738 (may not work)