Italian Tortellini-Vegetable Salad

READY IN: 25mins
Recipe by CABarbieQue

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

Top Review by 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]

Ingredients Nutrition

  • 1 (9 ounce) packagecheese filled tortellini
  • 1 (9 ounce) packagespinach 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)
  • 14 cup chopped red onion
  • 14 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.

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