Total Time
Prep 30 mins
Cook 0 mins

My family has made this recipe for a long time. Not sure where my mom got it. It is very delicious and great for potlucks and barbecues.

Ingredients Nutrition


  1. Cook tortellini according to package directions (I use the fresh tortellini that are tri-colored).
  2. Make sure to cut the broccoli into bite sized florets.
  3. I also lightly steam them before adding to the salad.
  4. In a large bowl mix together tortellini, broccoli, chopped parsley, pimento, UN-DRAINED artichoke hearts, green onions, basil and garlic powder.
  5. Add Italian dressing (I use Bernsteins Restaurant Recipe Italian or Newman's Own); stir to mix.
  6. Refrigerate until serving time.
  7. Just before serving, stir in olives, cherry tomatoes that have been cut in half, and parmesan cheese.


Most Helpful

I made quite a few substitutions but I thank you very much for the dressing and the idea. I used cilantro, carrots, edamame instead of artichokes, basil and parsley and tomatoes. I will be making this again and again. Thanks.

nemokitty November 12, 2008

This was really good! This is a good, refreshing spring salad. I added crab meat and had it as a main dish. Thanks for the good recipe JillAZ!

Jaudon April 26, 2008

Made this as a side dish for our B-B-Q. It was a very, very nice change to the typical pasta or potato salad we would normally have. I love the artichoke hearts in it; not to mention the fact that it has broccoli and other veggies too! I think we will try making it next time with regular pasta because most of us didn't care for the texture of the cheese used in the Tortellini

Chef Buggsy Mate March 17, 2008

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