Italian Tortellini-Vegetable Salad

BarbieGirlCA's Note:

Found this in the Pillsbury e-zine, putting here for safekeeping! I always use my favorite homemade italian dressing or Good Seasons

• Total Time: 25 mins
• Prep Time: 25 mins
• Cook Time: 0 mins

Ingredients:

Servings: 8

• 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

Directions:

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.

Reviews

[Sydney Mike]

I cut this recipe in half for just 2 of us, then cut the amount of artichokes in half yet again, adding them to just half of the prepared salad since my other half loves 'em & I don't! Worked out very well, as we each had a salad we could thoroughly enjoy! Thanks for sharing it! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]