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Categories:
cheese tortellini scallions fresh parsley pimento fresh broccoli florets fresh basil garlic powder Italian dressing tomatoes olives Parmesan cheese
Viewed: 63 - Published at: 3 years agoIngredients
- 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)
Method
- Cook pasta; drain and rinse in cold water.
- 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.
